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This weekend I wanted to make waffles for breakfast. Usually in this part of Germany waffles are only eaten as an afternoon snack, served with powdered sugar on top, cherries, cream and sometimes with a warm rice pudding like side called “milk rice” but I still think of these, as most Americans would, as a breakfast food. I used a recipe that my brother Richard came up with, he happens to be a wafflehollic and a foodie (two not so bad traits if you ask me). I tweaked his recipe to make it completely whole grain and moist at the same time, by using applesauce in the batter, and I came up with this lovely waffle recipe that we all loved. You could make these gluten free I suppose if you were to replace the whole wheat flour with a gluten free flour of your choice.

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Buttermilk, Almond & Oat Whole Grain Waffles

1 Cup Whole Wheat Flour
1 Cup Almond Flour (ground almonds)
1 Cup Quick Oats
2 Tbs Sugar in the Raw
1 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
2 Eggs lightly beaten
1 Cup Buttermilk (or 1 cup milk + 1Tbs vinegar or lemon juice)
1/2 Cup unsweetened Applesauce
1/4 Cup Oil

In a large mixing bowl mix all the dry ingredients together with a whisk until well combined. In another smaller bowl combine all the wet ingredients and mix together to blend. Add the wet to the dry ingredients and stir until well combined. Using a half cup measuring cup pour the batter onto a greased and preheated waffle iron (use more or less batter depending on the size of your waffle iron). Cook until golden brown. Makes about 8 waffles. Serve with a side of applesauce, a cooked fruit compote of your choice or just enjoy them plain.

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