Multigrain Waffles with Peaches and Cinnamon

I love breakfast foods–morning, noon, and night. I love ’em!

And waffles are right up there at the top of the list.

A few years ago, I had some work to do in Europe for a couple weeks. For the weekend, my friend & co-worker, Annalise, & I decided we wanted to hang out in Belgium. Once we got over the trauma of trying to locate our hotel among some confusing streets in Brussels, we enjoyed a truly wonderful weekend. What could possibly be bad about a country that has “waffle time” every afternoon? Yum!

This waffle isn’t one that you’ll find people snacking on in the streets of Belgium, but it is very hearty and very healthy. I like them with fresh fruit on top, syrup (fruity or maple), or local honey. On this particular day, I topped mine with my fresh peaches and cinnamon. The cinnamon really enhanced the peach flavor, so I’ll be doing this from now on.

Multigrain Extravaganza Waffles
from “waffles” by Betty Rosbottom, page 23

1 c whole wheat flour
1/2 c spelt flour
1/2 c oat bran flour (see Note)
1/4 c roasted, unsalted sunflower seeds
1/4 c rolled oats (not quick oats)
3 T packed light brown sugar
2 T flax seeds
2 T millet seeds
2 1/2 tsps baking powder
1/2 tsp salt
1 1/2 c milk
2 large eggs
8 T (1/2 c) unsalted butter, melted and slightly cooled

Preheat a waffle iron, and if you plan to hold the waffles until serving time, preheat the oven to 200.

In a large bowl, stir together the flours, sunflower seeds, oats, brown sugar, flax and millet seeds, baking powder, and salt. In a medium bowl, whisk together milk and eggs until completely blended.

Make a well in the dry ingredients and pour in the milk/egg mixture, blending gently only until the ingredients are combined. Add the butter in a slow stream, continuing to blend until the butter is incorporated.

Pour a generous 1/2 c batter (or more, depending on the size of your waffle iron) into the waffle iron and, using a utensil that won’t melt or that won’t scratch your waffle iron, spread batter to within 1/2 inch of the edge. Close the cover, and cook approximately 3 minutes, or until crisp and golden brown. Serve the waffles immediately, or place them in a single layer on racks in the preheated oven while you finish with the remaining batter.

Serve the waffles with the topping of your choice.

Yield: 6 or more 6 1/2 inch waffles. Serves 4 – 6.

Note: If you can’t find oat bran flour, you can substitute oat bran cereal.

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