When little Baby Cinco arrives I really want need to have order to the chaos that IS our lives. The older girls start school tomorrow morning and I still spend my mornings ill with morning sickness. This is not a good combo. So we spent our Labor Day making some make-ahead breakfast foods that are healthy. These Healthy Fruit Waffles will be stored in the freezer and easily popped into the toaster. They are sweet enough that no syrup is needed.
Now, at first I made these with 100% whole wheat and NO sugar. Well, they weren't good. They weren't awful, but they weren't good. I have come to realize that sometimes, in healthy eating, there must be give and take. There is some whole wheat, some flax seed, no butter....these choices count for something good. And so you can add some sugar to make it so that your kids actually eat these...which is important. Since they won't be covering these in syrup it's actually a pretty fair trade.
These are pretty darn delicious. You truly DON'T need any toppings, but adding more fresh fruit is always an option.
Healthy Fruit Waffles
Now, at first I made these with 100% whole wheat and NO sugar. Well, they weren't good. They weren't awful, but they weren't good. I have come to realize that sometimes, in healthy eating, there must be give and take. There is some whole wheat, some flax seed, no butter....these choices count for something good. And so you can add some sugar to make it so that your kids actually eat these...which is important. Since they won't be covering these in syrup it's actually a pretty fair trade.
These are pretty darn delicious. You truly DON'T need any toppings, but adding more fresh fruit is always an option.
Healthy Fruit Waffles
Makes: 12 Belgium waffles
Recipe by Emilie Ahern
INGREDIENTS
4 large eggs (separated)
2 cup white whole-wheat flour
2 cup white flour
2 Tbsp. ground flax seed
2 Tbsp + 2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
3-1/2 cups 1 % milk
2/3 cups oil (canola, coconut, veg...anything)
1 tsp pure vanilla extract
2 Tbsp honey
ADD INS:
- 2 cups fresh or frozen blueberries (coated with 2 Tbs flour) + 1 tsp. lemon zest
- 1 tsp. ground cinnamon + 1 cup shredded apple (Gala or similar firm, but sweet apple)
DIRECTIONS
1. In a large bowl beat egg whites until stiff peaks form. Set aside.
2. Sift your flour, baking powder, and salt. Add flax seed and sugar. Stir. Add cinnamon if making apple waffles.
3. Whisk together egg yolks, milk, oil, vanilla and honey. Add to dry ingredients and mix to combine.
4. FOR BLUEBERRY WAFFLES: In a small bowl, gently toss blueberries with flour. Use a spatula to fold the frozen blueberries and lemon zest into the batter. FOR APPLE WAFFLES: Fold in shredded apple.
5. Gently fold in stiff egg whites, keeping as much air in the batter as possible.
6. Coat waffle iron well with cooking spray. Pour batter into your preheated waffle iron 1 inch from the edges. Bake until golden brown.
Serve waffles right away or let them rest on a wire rack. Don't stack them while they are warm or they will become soggy.
TO FREEZE & EAT
- Place waffles in between layers of wax paper or parchment paper. Place in gallon-size freezer storage bag. When ready to eat simply place 1/4 of each waffle into toaster and cook until lightly crisp.
Serve waffles right away or let them rest on a wire rack. Don't stack them while they are warm or they will become soggy.
TO FREEZE & EAT
- Place waffles in between layers of wax paper or parchment paper. Place in gallon-size freezer storage bag. When ready to eat simply place 1/4 of each waffle into toaster and cook until lightly crisp.
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2 comments
What impressive preparation.
My kids LOVE Eggo waffles. I hate them, because they're not at all healthy and they don't even taste all that great. So instead, I make and freeze waffles, only I use the 10-grain mix from Winco, because I'm super lazy. ;)
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