Sunday, June 20, 2010

Whole Grain Buttermilk Waffles and Raspberry Sauce

Happy Fathers Day, Scotty!! Here is one of my Fathers Day gifts for my sweet husband, breakfast in bed. I chose waffles, whip cream, and berries, for Scottie's sweet tooth. I don't normally like to use a lot of dairy when cooking, but I made an exception for Fathers Day. The waffles had a yummy whole grain taste, that paired well with the light whip cream, and raspberry sauce. The waffles are really good, but a bit heavy, I think I will play around with the recipe a little bit more to get it perfect.

I added chia seeds and flax instead of eggs. I just taught a class for UVU, and we talked about chia seeds and how good they are for you so I decided to try them in this recipe. I have used chia seeds in breads and granola bars, and other baked goods and they make baked products rise and make them moist. Chia seeds are so good for you. They have more omega 3's than salmon, and more anti oxidants than blue berries. They also keep you hydrated longer because they asorb water in your body. Athletes use them for endurance.

I didn't cook the sauce to give the meal live enzymes to help digest the waffles. That is something I have been trying to do with all of my meals. Make sure that every meal has something not cooked to help with live enzymes necessary to digest food.

Here they are in bed, Isaiah with Daddy eating his waffles. He is so cute, whenever he takes a bite of something he likes he says, mmmm.
Posted by PicasaHis jammies say handsome like daddy, which is SO true!!

Whole Grain Waffles
These waffles are pretty thick, if you want a thinner waffle, add more liquid to the batter. If you don't have flax and chia seeds, go ahead and add 2 eggs in the batter.

Whisk together dry ingredients in a bowl:
2 C whole grain flour ( I used 1 C teff, 1 C oat, but 2 C whole wheat would work just fine)
3/4 tsp salt
1/2 tsp baking soda
1/2 C buttermilk powder*

Wet ingredients:
2 T flax or chia seeds ( or 2 eggs)
1 3/4-2 C water
1/4 tsp vanilla
1/2 C plain yogurt
2 tsp agave
2 T olive oil

Combine the chia seeds and flax in a blender with the water. Let them sit while you add and whisk the dry ingredients. Once you are done with the dry ingredients, add the vanilla and yogurt to the blender. Blend all of the ingredients well. Mix together the wet and dry ingredients until just combined. The waffle batter is pretty thick, if you want a thinner batter add more liquid. Add the batter to a hot waffle maker, and spread it out (it is thick). Cook a little longer than the waffle machine says to ensure it is cooked all the way through. Top with whip cream and berry sauce.
*You can find buttermilk powder in the baking aisle. If you don't have buttermilk powder you could substitute 1 3/4-2 C of buttermilk instead of water. Or to cut out the dairy you could add 1 3/4 C nut milk and 1 1/2 T vinegar.

Agave Whip Cream
1 C whipping cream
2T agave
1/2 tsp vanilla
Combine the whip cream agave and vanilla in a cold metal bowl. Whip with a hand held beater until the cream makes stiff peaks.

Berry Sauce
3 C raspberries
1 tsp lemon juice
1/4 C agave
Blend until smooth. You need a high powered blender for this to break down the rasberry seeds, or you could do it in a normal blender and just have little seeds, like jam.

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