Saturday, May 16, 2015

Whole Wheat Waffle recipe and the search for a great waffle iron

Our waffle iron, a Mother's Day gift from many years ago, finally died. Unfortunately, the Teflon started to flake off into our waffles. This made me very sad, so we are on the search for a new waffle iron, a massive iron that can handle frequent use and many mouths to feed (We are a family of six now). Any suggestions would be greatly appreciated in the comment section below.  This recipe also almost fits right in with our diet, "The Harcombe Diet" (except for the eggs, still working on that one).
4 Cups Whole Wheat Pastry flour
2 TBSP Baking powder
2 tsp Sea Salt
4 eggs, separated
4 TBSP olive oil
4 TBSP Greek Yogurt
1 TBSP vanilla extract
4 Cups Skim Milk

Combine dry ingredients in a large bowl.

In a separate bowl, blend together milk, oil, yogurt and egg yolks.

Add liquid ingredients to dry ingredients, and blend. Beat the egg whites until stiff.

Fold gently into batter.

Bake in a hot waffle iron until brown or unlike us, if you are without a waffle iron, a frying pan works just as well.

Instead of syrup, I heat 2 cups frozen blueberries and 1/2 unsweetened applesauce in a saucepan to make a sauce to pour over waffles. Other ideas for waffle or even pancake toppings that my family loves are no sugar jam or jelly, flavored Greek yogurt, or organic maple syrup.