Multigrain Waffles Food

MULTI-GRAIN WAFFLES

Steps:

• Mix all dry ingredients together.
• Add wet ingredients, mix well.
• Let stand 3-4 minutes, and mix again before cooking.
• Freeze remainders after they have come to room temperature.

MULTI-GRAIN WAFFLES

Steps:

• Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
• Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
• Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
• Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

WHOLE-GRAIN WAFFLES

Steps:

• 1. Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
• 2. Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.

MULTIGRAIN WAFFLES

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, oats, wheat germ, if using, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, oil, sugar and eggs in another bowl. Pour the buttermilk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps).
• Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Top each waffle with yogurt and fruit preserves, if desired.

MULTIGRAIN WAFFLES

Steps:

• In a bowl, combine the first 10 ingredients. In another bowl, beat egg yolks, milk and butter; stir into dry ingredients just until moistened. , In a small bowl, beat egg whites until stiff peaks form; fold into the batter. , Bake in a preheated waffle iron according to the manufacturer's directions until golden brown. Serve with syrup, yogurt and berries.

SUPER HEALTHY SCRATCH MULTIGRAIN WAFFLES

Steps:

• In a blender, grind up flax (if you have whole seeds) and grains to a flour-like texture. If using flax seed meal, add it to the next step.
• Combine all dry ingredients in a large bowl. Mix well.
• In separate bowl, combine wet ingredients.
• Add wet to dry and mix until moist.
• Cook in preheated waffle iron.
• Enjoy!

MULTIGRAIN WAFFLES

Steps:

• Combine pancake mix, flax milk, bananas, oats, amaranth, millet, aquafaba, MCT oil, sour cream, and lemon juice in a large bowl. Mix well. Fold in sunflower seeds and walnuts. Let batter rest for 5 minutes.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour 3/4 cup batter in the hot waffle iron and cook until waffle is golden brown and the iron stops steaming, 2 1/2 to 3 minutes. Repeat with remaining batter. Break each waffle into quarters.