•fat 18g • sat fat 2g • chol. 46mg • sod. 277mg
•calc. 71 mg • fiber 2g
APPLE WALNUT WAFFLES
Stir a teaspoon of cinnamon into maple syrup and warm to serve with Apple Walnut Waffles.
Makes 24 waffles
1⁄2cup (125 mL) plus 1 tablespoon (15 mL) packed brown sugar
4 cups (1 L) unbleached
3⁄4cup (175 mL) whole wheat flour
3⁄4cup (175 mL) honey toasted wheat germ
3tablespoons (45 mL) baking powder
11⁄2 teaspoons (7 mL) salt
41⁄2 cups (1.125 L) lowfat milk
6large eggs, lightly beaten
1cup (250 mL) vegetable oil
11⁄2 teaspoons (7 mL) vanilla extract
3cups (750 mL) finely diced or shredded apple [1 apple, 8 ounces (226 grams), peeled and cored]
11⁄2 cups (375 mL) finely chopped walnuts
Crumble the brown sugar into a medium bowl to remove all lumps. Add the flours, wheat germ, baking powder and salt. Stir to blend. In another bowl, combine the milk, eggs, oil, and vanilla; stir with a whisk. Add the wet mixture to the dry mixture and stir until smooth. Stir in the apple and walnuts. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.
When preheated, green indicator light will illuminate. Pour 2 cups (500 mL) batter along the centre of the lower grid; spread batter using a heatproof spatula to within 1⁄2 inch (1 cm) of the edge of the grid. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.
Nutritional Information per waffle:
Calories 305 (48% from fat) • carb. 33g • pro. 8g
•fat 16g • sat fat 2g • chol. 57mg • sod. 319mg
•calc. 85mg • fiber 2g
BANANA WALNUT WAFFLES
Classic waffles for a weekend brunch.
Makes 24 waffles
4 cups (1 L) unbleached flour
4tablespoons (60 mL) granulated sugar
2tablespoons (30 mL) baking soda
1teaspoon (5 mL) salt
4eggs, lightly beaten
3⁄4cup (175 mL) vegetable oil
2cups (500 mL) vanilla yogurt, lowfat
11⁄2 cups (375 mL) whole milk
2cups (500 mL) banana, mashed
1cup (250 mL) walnuts, chopped
Combine flour, sugar, baking soda, and salt in
a mixing bowl and stir to combine. In a separate bowl whisk together the eggs and oil and stir into dry ingredients. Stir in yogurt and then milk until mixture resembles a smooth batter. Stir in banana and walnuts until incorporated. Let batter rest 5 minutes before using. Preheat your Cuisinart® Waffle Iron on setting #3.
When preheated, green indicator light will illuminate. Pour 1⁄2 cup (125 mL) of batter onto the centre of the lower grid. Allow batter to spread toward edges for 5 seconds. Close lid of waffle iron – green indicator light will turn off. When green indicator light turns on again, waffle is ready. Open lid and carefully remove baked waffle. Repeat with remaining batter. For best results, serve immediately.
Nutritional information per waffle:
Calories 223 (47% from fat) • carb. 25g • pro. 5g
•fat 12g • sat fat 2g • chol. 38mg • sod. 403mg
•calc. 63mg • fiber 1g
PUMPKIN WALNUT WAFFLES
For a change, you may substitute dried cranberries, raisins or even mini chocolate morsels for the walnuts.
Makes 18 waffles
31⁄2 cups (875 mL)
11⁄2 cups (375 mL) solid pack pumpkin*
3⁄4cup (175 mL) vegetable oil
4 large eggs, lightly beaten
41⁄2 cups (1.125 L)
1⁄2cup (125 mL) packed light brown sugar
2tablespoons (30 mL) baking powder
1teaspoon (5 mL) baking soda
2teaspoons (10 mL) ground cinnamon
1⁄2teaspoon (2 mL) salt
11⁄2 cups (375 mL) chopped walnuts
Place the milk, pumpkin, oil, and eggs in a bowl. Stir until smooth; reserve. Place the flour in a large bowl. Crumble the brown sugar to remove the lumps; add to the flour along with the baking
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