I got a Belgian waffle maker for Christmas, with the idea that we could save money on frozen waffles while increasing our variety of flavors as well. By doubling a batch of waffles, I can easily warm frozen waffles up in the toaster oven for a quick breakfast. Ada loves waffles--actually, anything that can be dipped in syrup.
To freeze waffles, place cooled waffles on a sheet pan or cooling rack in the freezer until for a couple hours or until they are thoroughly frozen, so they don't stick together in the freezer bag you will store them in.
These waffles smell awesome! And the fact that they are wheat 1) gives them more fiber and 2) gives them more structure (they're not floppy, soggy waffles). This recipe is for 7-8 waffles, assuming you want to freeze some (might as well make it worth your while to get the waffle iron out and clean it afterwards).
I adapted this from www.cookieandkate.com.
Ingredients:
- 3 cups whole wheat pastry flour (or 1.5 c AP flour + 1.5 regular whole wheat flour)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons sugar
- 2 large eggs (you could probably sub 2 flax eggs: 2 tbsp ground flax seeds + 6 tbsp warm water)
- 3 cups room temperature light coconut milk
- 1/3 cup melted virgin coconut oil
- 1/3 cup canola oil (you could do 1/3 more coconut oil but it's an expensive oil and you still get a great coconut flavor by using half of each)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cardomom
Directions:
Preheat waffle iron. Mix wet and dry ingredients separately, then together. Spray waffle iron with non-stick spray or brush on a little canola oil. One waffle was about 3/4 c batter for our iron. Enjoy!
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