I love Christmas morning and love eating a late breakfast in my jammies! While breakfast food is so delicious, let's be honest, it isn't exactly good for you. Traditional waffles are full of butter and are a high carb indulgence but lucky for you they transition to good fats and smart carbs so easily and still yield crisp, nutty-tasting waffles. This batter also can be used for pancakes. So try these out this Christmas morning and you won't have to feel quite as guilty as you smother them in syrup!
Multi-Grain Waffles
Servings: 8 servings, 2 waffles each
Prep: 30 minutes
Total: 45 minutes
2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 large eggs, lightly beaten
1/4 cup brown sugar
1 T canola oil
2 tsp vanilla extract
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, all-purpose flour, wheat germ or cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8X8 inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Tip:
MAKE AHEAD TIP: Wrap any leftovers in plastic wrap and refrigerate up to 2 days or freeze up to 1 month. Reheat in a toaster or toaster oven.
Showing posts with label multi grains. Show all posts
Showing posts with label multi grains. Show all posts
12.24.2013
9.06.2012
Hearty Whole Grain Basil Bread
I found a recipe for this bread and it intrigued me. It is adapted from a Martha Stewart recipe and has all sorts of grains and flours in it. Who doesn't love a fresh loaf of bread hot from the oven? I went right to the store and found all of the ingredients in bulk and in the small amounts I needed it turned out to be a very inexpensive loaf of bread. Give this a try...it is delicious hot from the oven with a little butter on. Or toasted with some raspberry jam. Try putting some cheese between two slices for a grilled cheese sandwich. Its hearty and will not disappoint.
Hearty Whole Grain Bread
Two 1/4 ounce envelopes active dry yeast
2 1/4 cups warm water
2 tsp honey
3 T pure maple syrup
4 T unsalted butter (melted)
3 cups whole wheat pastry flour (I used whole wheat bread flour)
1 cup whole grain all purpose flour (I substituted whole wheat bread flour)
2 cups all purpose flour
4 tsp coarse salt
1 cup fresh chopped basil (large chunks)
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seeds
1 T chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
Soak millet in 1/2 cup warm water for 20 minutes, set aside. In separate bowl add 1/2 cup warm water and sprinkle yeast in it. Add 2 tsp honey and whisk together until combined. Set aside for 10 minutes until foamy/frothy.
In separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water and 3 T maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl) and the rest of the seeds/oats and basil.
Mix at low speed until combined. Then add in remaining flour until dough is combined and somewhat smooth.
On a floured surface, knead dough for about 5 minutes, or continue kneading in your mixer until a smooth ball forms.
Place dough in greased bowl and cover. Let rise for an hour or so until it doubles in size.
When dough has risen, punch it down.
Divide dough in half and form in to two loaves, place in bread pans and cover and let rise until they have doubled again in size. You could also cut it into small chunks of dough and make it in to rolls.
Preheat oven to 400 degrees. When dough is ready bake for about 40 minutes. Bread will sound hollow when you tap it and a thermometer inserted in it should be 190 degrees and rising.
This will create the most amazing smell in your house!
Hearty Whole Grain Bread
Two 1/4 ounce envelopes active dry yeast
2 1/4 cups warm water
2 tsp honey
3 T pure maple syrup
4 T unsalted butter (melted)
3 cups whole wheat pastry flour (I used whole wheat bread flour)
1 cup whole grain all purpose flour (I substituted whole wheat bread flour)
2 cups all purpose flour
4 tsp coarse salt
1 cup fresh chopped basil (large chunks)
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seeds
1 T chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
Soak millet in 1/2 cup warm water for 20 minutes, set aside. In separate bowl add 1/2 cup warm water and sprinkle yeast in it. Add 2 tsp honey and whisk together until combined. Set aside for 10 minutes until foamy/frothy.
In separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water and 3 T maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl) and the rest of the seeds/oats and basil.
Mix at low speed until combined. Then add in remaining flour until dough is combined and somewhat smooth.
On a floured surface, knead dough for about 5 minutes, or continue kneading in your mixer until a smooth ball forms.
Place dough in greased bowl and cover. Let rise for an hour or so until it doubles in size.
When dough has risen, punch it down.
Divide dough in half and form in to two loaves, place in bread pans and cover and let rise until they have doubled again in size. You could also cut it into small chunks of dough and make it in to rolls.
Preheat oven to 400 degrees. When dough is ready bake for about 40 minutes. Bread will sound hollow when you tap it and a thermometer inserted in it should be 190 degrees and rising.
This will create the most amazing smell in your house!
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