CRANBERRY-WALNUT BELGIAN WAFFLES
Belgian waffles have larger squares and deeper pockets than American waffles. I make mine with nutrition boosters like whole wheat, flaxseed, cranberries and toasted walnuts. -Laura McDowell, Portland, Maine
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Grease a Belgian waffle iron with cooking spray; preheat to medium-high. Whisk together first six ingredients and 1/8 teaspoon salt. In a separate bowl, whisk together eggs, milk, butter and vanilla. Add to flour mixture; stir until just combined. Fold in 3/4 cup cranberries and walnuts., Pour 1/3 cup batter into each quarter of waffle iron, spreading batter to edges. Close; cook until waffle iron stops steaming and waffle is golden brown, about 4 minutes. Repeat with remaining batter., Meanwhile, in a small saucepan, combine maple syrup, granulated sugar, water, remaining cranberries and remaining salt. Bring to a boil; reduce heat, and simmer, 6-8 minutes. Remove from heat; stir in lemon juice. Serve with waffles.
Nutrition Facts : Calories 477 calories, Fat 20g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 506mg sodium, Carbohydrate 69g carbohydrate (38g sugars, Fiber 7g fiber), Protein 10g protein.
FLAXSEED WAFFLES WITH BERRIES AND HONEY CREAM
Steps:
- Flaxseed Waffles with Berries and Honey Cream These healthy, hearty-but still light-waffles have been on the menu since day one at the Red Stag Supper Club in Minneapolis. Chef Bill Baskin gets the flaxseeds and flour from the mill at nearby Dry Weather Creek Farm. If you'd prefer, you can use the same batter to make a batch of pancakes. The recipe will yield about twelve 4- to 5-inch cakes. makes about sixteen 4-inch waffles Whisk first 6 ingredients in large bowl to blend. Whisk milk, 1/3 cup melted butter, and eggs in medium bowl to blend. Gradually whisk milk mixture into dry ingredients. Allow batter to rest at least 30 minutes and up to 2 hours. Whisk cream and honey in large bowl until peaks form. Chill until ready to use. For waffles, spray 8-inch square (or 8-inch-diameter round) waffle iron with nonstick spray and preheat. Pour 1 cup batter (or 1 scant cup batter for round) into center and spread almost to edges. Close waffle iron. Cook waffles until crisp. Repeat with remaining batter. For pancakes, brush large griddle or skillet with melted butter and heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle and cook until bubbles form atop pancakes and bottoms are golden, about 2 minutes. Turn pancakes over and cook until golden on bottom, 1 to 1 1/2 minutes. Separate large waffles into squares. Arrange 2 or 3 waffle squares or 3 or 4 pancakes on each plate. Top with maple syrup, then berries and honey cream.
FLAX SEED HONEY COOKIES
I came up with this recipe when I wanted my 17 month old daughter to start taking flax. They are simple tasting, chewy and fairly easy to make. I flatten them down twice during baking with a spatula; once after 5 minutes of baking and then about a minute before they come out of the oven. DO NOT USE FLAX OIL in this recipe or any baking recipe for that matter as it breaks down into a substance that is not safe for ingestion. Only use flax seeds for baking or flax meal. Prep time doesn't include chill time.
Provided by jennifer in new jer
Categories Dessert
Time 1h10m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- Cream together butter (or oil) and brown sugar.
- Stir in egg and honey and mix well.
- Fold in your dry ingredients (including the flax) and mix.
- Cover with a towel and chill for about 2 hours.
- Preheat oven to 350°.
- Make dough into small balls (you can roll in additional flax seeds if you want).
- Place on lightly greased cookie sheet.
- Bake for about 9 minutes.
- Remove and let cool on flat surface or wire rack.
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