Wednesday, February 14, 2018

A Buckwheat Treat

We enjoyed these whole grain and gluten free waffles for dinner with a sunny-side egg on top.  This morning, I enjoyed these with Greek yogurt, fresh strawberries and a sprinkling of buckwheat granola.  I'm certain these would make a great dessert topped with vanilla ice cream.  The recipe is based on one from Bon Appetit.  Mine has less sugar, less fat and a some homemade applesauce.  Here's how I made these:

Buckwheat Waffles

(8 Servings-2 waffles each)

Beat eggs and sugar in a mixing bowl.
2 eggs
2 tablespoon brown sugar

In a separated bowl, mix flour, cocoa, flaxmeal, salt, baking powder, baking soda and chocolate.
1 cup buckwheat flour
1/2 cup unsweetened cocoa (not the Dutch processed kind)
1/4 cup flaxseed meal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ounce 60% cacao chocolate chips, broken in a food processor

In a mixing cup, mix milk, juice, melted buttery spread, vanilla and applesauce.
2 cups skim milk
Juice of 1/2 lemon
1/4 cup buttery spread, melted
2 teaspoon vanilla
1/4 cup unsweetened applesauce 

Alternately add dry and liquid ingredients to mixing bowl, beginning and ending with dry flour mix.  Stir just until mixed.

On a hot waffle iron greased with olive oil spray, portion 1/4 cup batter into each square.  Cook until baked.  Remove to a platter or cooling rack.

Best served hot or toasted.

 
 

  

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