Whole Grain Waffles

Anyone that knows me knows that I enjoy cooking and baking.  But the way I choose what I make is kind of funny.  I tend to go through phases of eating the same thing until I get sick of it.  In which case I move on to the next food phase.  This winter and spring I was going through a waffle phase.  I love, love, love waffles!  (I'd choose waffles over pancakes any day!  Ok, if it was a pecan pancake that would make the choice a little more difficult.)  Anyway, I was making the Belgium Waffle recipe that came with my waffle iron which was/is very tasty.  But, I kept wondering if there was a healthier but equally tasty recipe out there.  Carbs are carbs, but I figured that if I could add some whole grains I would feel better about eating them.  So I found the following recipe (click on the picture to go to the recipe) and was shocked!  It didn't taste like cardboard or have the texture of cardboard!  It is a definite keeper.  I've made it quite a bit and actually made it this morning.  I intended to only eat one waffle, but it was oh so tasty that I splurged and had two.  I topped it with fresh from the farm blueberries and peaches.  No syrup needed (which is good because I haven't stocked up on Vermont maple syrup since the move).

Whole Grain Waffles

Ingredients

• 2 eggs, beaten
• 1 3/4 cups skim milk
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup flax seed meal
• 1/4 cup wheat germ
• 1/4 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt

Directions

1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Since I live by myself I put them straight from the waffle iron onto a plate in the freezer.  When they are good and chilled I transfer them into a freezer safe bag.  When I'm ready for a couple I pop them into the toaster oven and voila!  Much better in every way than the frozen waffles from the grocery store we grew up with.

I had so much fun gathering the ingredients from this recipe.  I went to a local natural foods marked to get what I could from the bulk bins.  I learned that there are actually two types of ground flax seed.  Sprouted flax seed was germinated (thus the name, sprouted) before it was ground up.  For some reason it is healthier.  (Though, the smell isn't entirely enticing.  Don't worry, you won't taste it.)