Sunday, November 8, 2009

Pumpkin Wheat Waffles

This recipe was in the Daily Herald and it was left out on the counter as a "HINT!" for me. So being the good wife I am, I took the hint and made it this morning before church. My family liked it. I do think it does need a bit tweaking, so if anyone else come up with some idea feel free to comment. Oh, the reason I was so eager to try this recipe is because it uses whole wheat kernels and you just crush it in the blender. So for those of us who doesn't have a wheat grinder or too lazy to get one out this is a good way to feel smug about feeding your family healthy foods.

Pumpkin Wheat Waffles

1 cup milk
1 cup + 2 tbs wheat kernels, whole and uncooked
2 eggs
2tsp baking powder
1/2 tsp salt
1/4 cup oil
1/2 cup pureed, cooked pumpkin (I just used canned)
1 1/2 tsp pumpkin pie spice
2 tbs sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt, pumpkin, pumpkin pie spice and sugar to the batter. Blend on low. Pour batter into hot prepared waffle iron from the actual blender jar. Variations: Mix in chocolate chip or top the batter with finely chopped pecans just before shutting the waffle iron.

Caramel Apple Syrup (to go with your waffles but I didn't try this one out)
1 tart apple, cored and chopped
2 tbs butter
1/2 c sugar
1 tsp light corn syrup
1/2 tsp baking soda
1 tsp vanilla
2 tbs water
1 tsp cinnamon

Combine ingredients in a saucepan. Stir to dissolve sugar and bring to a boil. Boil 5 minutes, stirring constantly, and then let rest on low heat until apples are soft and sauce has thickened. Serve over waffles with chopped pecans.

1 comment: