“I Found my Cooking Mojo” Recipe #2: Fall Infused Belgian Waffles

I’m a sucker for a good Belgian waffle with oodles of berries and syrup on top – hold the whip cream, please.  My world of waffles forever changed, though, when my friend Nyna gave me a recipe for oat waffles that she found in a newspaper.  Oats in a waffle?  I wondered if that was blasphemy.  But then I made my first batch of these new-age waffles.  Each bite was a tasty treat of flavor and serious consistency.  The fluffy, light-weight nature of traditional Belgian waffles paled in comparison to these hardy treats.  I laughed between bites, delighted at the irony of the situation: I was eating a delectable, sweet breakfast item but benefiting my health while doing so.  What a perfect world these waffles create.

The below recipe is modified from the original version.  I altered the ingredients to make the waffles more moist, less gritty (from the cornmeal), and more flavorful.

1 ¾ c. old fashioned oats, ground to flour with a food processor

½ c. cornmeal

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp salt

3 tsp. vanilla

1 ¼ milk

1 egg, beaten

3 Tbsp. canola or vegetable oil

Seasonal fruit

Dash of cinnamon

Combine all ingredients in a small bowl until moistened through.  Plug in your waffle iron to let it warm-up while the batter stands for a few minutes.  When the iron is ready, stir the batter, adding additional milk as needed to reach the desired consistency – it is intended to be a thick batter.  Pour ½ of the batter onto the iron, spreading it out before closing the lid.  Let it cook for 3 – 5 minutes.

These waffles are thick and hardy so they take longer to cook than traditional Belgians.  Check the waffle after three minutes to see if it is firm – it likely won’t turn brown.  Remove the waffle to a plate when done cooking.  Add seasonal fruit.  I enjoy combining two or three of the following fruits: strawberries, peaches, nectarines, bananas, raspberries, blueberries, blackberries, pears.  Sprinkle the fruit with some cinnamon.  Serve with syrup.  This recipe makes two waffles.  They’re exceptionally filling, so I can only eat ½ of one waffle.

What healthy recipe have you made recently?

Unsure of the benefits of making oatmeal based waffles over traditional Belgian waffles?  Read about the cholesterol reducing advantages here:  http://www.mayoclinic.com/health/cholesterol/CL00002

Also, oatmeal is listed as a diabetes “superfood” by the American Diabetes Association:  http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/diabetes-superfoods.html



What are your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s