{In case you're wondering, that means "Everyone to the table to eat!" in Italian}

Saturday, February 2, 2013

100% Whole-Wheat Waffles & Buttermilk Caramel Syrup

After eating our way through way too many treats during the holiday season, we are again trying to eat healthier. For a long time we have been making our own 100% whole-wheat bread, but recently I've been trying my favorite whole-wheat flour in baked goods- and it is so good! Rolls, pizza crust, banana bread, pancakes, and even chocolate chip cookies are all wonderful with it- we don't even notice a difference and I feel a lot better about giving my kids occasional treats if it's not made with the awful-for-you white stuff.  This is the waffle recipe we used this morning. Of course we slathered them in butter and served them with sliced bananas and OBB Buttermilk Caramel Syrup, but nobody's perfect, right?!  If you think you don't love whole-wheat flour, you've really gotta try this stuff- it is really finely ground and made from soft white spring wheat, not hard red winter wheat- it is so much better than other whole-wheat flours at the store!  Try mixing it with white flour at first and then go from there.  It is from a company called Wheat Montana and the one I use is the Prairie Gold flour (I buy it at Wal-mart). If you have a wheat grinder, they sell the wheat itself in 25 lb bags.

100 % Whole-Wheat Waffles
1 3/4 c whole-wheat flour
1/4 c flax seed
1 Tb baking powder
2 Tb sugar
1/4 tsp salt
2 c buttermilk
2 eggs, lightly beaten
1/2 c canola oil

Mix dry ingredients in bowl. Mix wet ingredients together and whisk into flour mixture. Heat waffle iron and cook waffles until lightly browned and crispy on the outside. Top with butter & syrup or fruit & whipped cream- and enjoy!

Buttermilk Caramel Syrup (Our Best Bites)
1/2 c butter
1 1/2 c sugar
3/4 c buttermilk
1 tsp baking soda
2 Tb corn syrup
1 tsp vanilla

Mix all except vanilla in large saucepan (this bubbles up A LOT). Heat to boil, stirring frequently, then turn to low simmer and cook 7-9 minutes, until is turns a deep golden color. Remove from heat and stir in vanilla. Serve warm and refrigerate leftovers (can be re-heated in microwave for about 30 seconds).

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