Now THIS is a January recipe (just in time for the end of January). Warm waffles made with wheat flour, apple sauce, and blueberries. Oh, hello antioxidants! Nice to see you again! Don’t get me wrong. I love a good diner meal of bacon and eggs, but it is really nice that this healthy breakfast can be made right at home. Especially since our little family doesn’t really has the opportunity to go out to eat breakfast with a baby to take care of and a month-long constant snowstorm. Where exactly is Jake supposed to put the snow next time he has to shovel (which, by the way, is expected to be this week with another 14-20″)?
As I wrote with the berry-berry streusel bars, I just love the taste of fruit in the winter. These waffles are light and fresh, which reminds me of warmer times, but they are also warm and filling which is good when you have to walk in sub-zero temperatures just to get the dog some exercise.
Someday soon the weather will warm, the birds will come back to Boston, and my child will rip the socks off her hands and run outside trying to give them all kisses. So we will take time now to snuggle up around the waffle iron (we don’t have a fireplace) and enjoy a healthy, tasty, warm family breakfast.
Blueberry Whole-Wheat Waffles
1 1/4 cups all-purpose flour
1 cup wheat flour
1 3/4 cups milk (I used vanilla soy milk)
1/2 cup unsweetened apple sauce
1 tablespoon white sugar
1 tablespoon brown sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat waffle iron. Beat eggs in large bowl with until fluffy. Beat in flour, milk, apple sauce, sugar, baking powder, salt and vanilla, just until smooth. Gently fold the blueberries into the mixture.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.