Friday, February 06, 2009

Fruit-Topped Whole Grain Waffles

I think waffles are maybe the easiest dinner ever and they're always so yummy. This recipe was good. I used wild blueberries so they would be sweeter! Oh well. At least we both liked it a lot! We would make this again.

Side note: I got a bounty from my boss's CSA again - this time instead of vegetables, I got all the starchy non-perishables like dried beans, lentils, cornmeal, oats, and quinoa (MORE QUINOA WHYYYYYY). All this food has not only been grown organically and pesticide-free, but has been prayed over and treated with spiritual conditions. I used some of these oats in our waffles, so I guess we're blessed now, having ingested these spiritual oats. Awesome.


Fruit-Topped Whole Grain Waffles

Nutty whole wheat flour, sweet oats and tangy buttermilk make waffles with lots of flavor in less than 30 minutes!

1 cup fresh blueberries or Cascadian Farm® frozen organic blueberries (thawed)
1 cup fresh sliced strawberries or Cascadian Farm® frozen organic strawberries (thawed)
1/4 cup real maple syrup

1/2 cup Gold Medal® all-purpose flour
1/2 cup Gold Medal® whole wheat flour
1/4 cup quick-cooking oats
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1/4 cup fat-free egg product
2 tablespoons canola or soybean oil

Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In medium bowl, stir together topping ingredients; let stand while making waffles.

In large bowl, mix flours, oats, sugar, baking powder and baking soda. Add buttermilk, egg product and oil; beat with wire whisk until well blended.

Pour about 1/2 cup batter onto hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.

Bake about 3 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter. Serve waffles with topping.

Yield: 4 servings

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