Fruity Waffles Food

FRUITY WAFFLE PARFAITS

Steps:

• Toast waffles according to package directions. Spread each waffle with 2 tablespoons almond butter. Cut waffles into bite-sized pieces., Layer half the yogurt, bananas, strawberries and waffle pieces into 4 parfait glasses. Repeat layers. If desired, top with toasted almonds and maple syrup. Serve immediately.

FRUIT LOOP WAFFLES

Steps:

• Place all of your cereal (leaving some for garnish) into a food processor and pulse until they are coarse crumbs.
• Whisk together flour, cornmeal, sugar, baking powder and salt in a bowl and set aside.
• Beat the eggs, milk and butter together in a large bowl. Gently add dry ingredients into the wet and mix until just combined. Fold in the cereal crumbs.
• Pour the appropriate amount of batter into your waffle maker and cook until golden.
• FOR THE GLAZE:.
• In a bowl, whisk together milk and powdered sugar until smooth.
• Plate the waffles with the glaze on top and some extra cereal as a garnish.

FRUITY FLAX TEFF WAFFLES

Steps:

• Mix dry ingredients together, add in eggs, oil, and a half cup of the milk, mix. Then add in your choice of fruit, add in the rest of the milk until you get a good consistency, I go for a thickish cake batter consistency usually. Add more flour if your batter is too thin.
• Note: I like to keep this recipe low in sugar so I usually add in a couple tablespoons of coconut sugar, but you can add whatever kind of sugar you want and however much you want.
• Note: I usually go with a 6oz. box of fresh raspberries which I blend well into the batter with my mixer, or I go with half a box of fresh strawberries which i smoosh with my garlic press, as I hate big chunks of fruit in things.
• Depending on what kind of fruit you use, you may need to use less milk or add in more flour.

QUICK AND FRUITY CRESCENT WAFFLES

Steps:

• Heat oven to 200°F Heat square or rectangular waffle maker. Spray with Cooking Spray.
• Meanwhile, in 8-inch nonstick skillet, toast pecans over medium heat 5 to 7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside.
• Separate crescent dough into 8 triangles. Place 2 or 3 triangles at a time on waffle maker, leaving at least 1/2 inch of space around each triangle. Close lid of waffle maker; cook 1 to 2 minutes or until golden brown.
• Place cooked waffles on cookie sheet in oven to keep warm.
• In 1-quart saucepan, heat spreadable fruit and yogurt over medium heat 2 to 3 minutes, stirring occasionally, until hot.
• To serve, stack 2 crescent waffles, slightly overlapping, on each of 4 serving plates. Spoon 1/4 of the fruit sauce over each serving; top each serving with 1/4 of the banana slices and 1 tablespoon of the pecans. Top with whipped cream; sprinkle lightly with cinnamon. Garnish with blueberries.