[recipe] Nutty Whole Wheat Waffles

[Guest guest]

This was brunch today, with some soysages and fresh OJ. The whole wheat

and nuts give them a great flavour, good with syrup or with fruit. The

recipe makes eight 6.5 inch round waffles or ten 4 inch rectangular

waffles, but you can freeze them and they reheat well in the

toaster/toaster oven. I often make a double batch, just so I have

plenty in the freezer for quick breakfasts/snacks.

 

 

 

Nutty Whole Wheat Waffles

 

 

 

1 ½ cups flour

 

½ cup whole wheat flour

 

2 tbsp sugar

 

1 tbsp baking powder

 

½ tsp salt

 

2 cups skim milk

 

6 tbsp vegetable oil

 

2 large eggs

 

½ cup finely chopped nuts (pecans, walnuts, almonds or hazelnuts; I just

buzz them through my mini-food processor for about a minute, and I often

use more than ½ cup because I like the texture and nutty flavour.)

 

 

 

Combine all ingredients in a large mixing bowl until well blended and

smooth. Let batter sit 5 minutes before using. Follow instructions for

your waffle maker regarding heat settings, amount of batter to use,

length of time to cook, etc.

 

 

 

These, like most waffles, are best served immediately, but can be kept

warm in a 200F oven until ready to serve if needed. They lose a bit of

the crispness, but they’re still good.

 

 

 

Nutrition information per waffle (assuming eight 6.5 inch round waffles)

 

Calories 263 (44% from fat)

 

Carb 30g

 

Protein 7g

 

Fat 13g

 

Sat fat 2g

 

Cholesterol 58 mg

 

Sodium 376mg

 

Calcium 187mg

 

Fibre 1g

 

--

Sherri

 

" Truly great madness cannot be achieved without significant

intelligence. " - Henrik Tikkanen

 

 

 

 

 

 

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