Multi-Grain Waffles w/Apple-Raspberry Sauce -- w
Source of Recipe
BH&G Quick, Healthy & Delicious Cooking 1993
Multi-Grain Waffles w/Apple-Raspberry Sauce -- w
Yield 8 waffles
3/4 c. apple cider
2 red or green apples, cut into 1/2-inch chunks
1/2 tsp. vanilla
1 c. fresh raspberries
1/4 c. flaxseeds
1/4 c. whole-wheat flour
1/4 c. buckwheat flour
1/4 c. all-purpose flour
2 tsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 large egg, separated + 2 large egg whites
1 c. buttermilk
Bring apple cider to a boil in a medium skillet over high heat and cook for 1 minute. Add apples and simmer until firm-tender, about 4 minutes. Remove from heat and let cool to room temperature. Stir in vanilla and raspberries.
Place flaxseed in a spice grinder or mini food processor and grind to the consistency of coarse flour. Transfer to a large bowl and add the next 6 ingredients. Stir to mix well.
Combine egg yolk and buttermilk in small bowl. Beat wee whites in a large bowl until stiff peaks form. Make a well in center of dry ingredients and stir in egg yolk mixture. Gently fold in egg whites.
Spray a cold nonstick waffle iron (with two 4-to 4-1/2-inch squares) with nonstick cooking spray. Preheat iron. Spoon batter into iron, 1.2-cup per waffle. Cook until golden brown and crisp, about 2 minutes. Repeat with remaining batter. Serve warm with apple-raspberry sauce.
1 waffle (2 squares) with sauce equals: 130 calories�3 gm fat (trace saturated)�28 mg cholesterol�187 mg sodium�22 gm carbohydrate�4 gm fiber�5 gm protein +++WWP: 2
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