I've mentioned it a gazillion times - Jude's my big helper in the kitchen. I mean, he's a HUGE help, can't you tell?
I can't wash one dish without him rushing to my side, pulling on my pants, asking for the "stool, stool, stooool?"
So Jude and I thought we'd share one of our favorite recipes: Waffle Sandwiches. They're great for a healthy breakfast or lunch. And quick too! But of course, before you can make the waffle sandwich, you have to make the waffles. I like to make up a big batch and then freeze the leftover to have on hand whenever I'm in a hurry. In other words, all the time.
For Christmas, my man bought me a grain mill. I've been wanting one for a while, even if they're not completely necessary. So I was sweetly surprised when someone actually took me seriously. I won't go into why I thought spurging on this appliance was important, there are plenty of other blogs out there to do that. But if you want to learn more about the benefits of eating "whole grains" and grinding your own grains, you can check out one of my favorite blogs 100 Days of Real Food and the extremely helpful and wonderful Bread Beckers webpage. I didn't go with a top of the line mill, but I've been happy with the one I did get, even if it does tend to send a wheat berry flying across my kitchen every so often. The boys like it too, probably because it's so loud. Boys like anything louder than them.
So since having the mill, I've been experimenting with different whole grain recipes, doing lots of breadmaking, and learning about different kinds of grain. One of our favorite experiments has been Ezekiel flour, based on Ezekiel 4:9, which includes: wheat, barley, spelt, millet, beans and lentils. (And which, I might add, I do NOT cook over excrement.) We don't make the exact Biblical recipe, but I do like to substitute the flour in other recipes for a fun, and super healthy, twist - bread, muffins, waffles, pancakes, etc. I just use whatever grains I have on hand, grind them all up and use that in place of the regular flour.
ALL THAT to say, I've been looking for the perfect whole-wheat waffle recipe, and I think I finally found it.
Adapted from King Arthur Flour
1 1/2 cups Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups warm milk
1/3 cup melted butter or vegetable oil (I used coconut oil)
Mix together the dry ingredients. In a separate bowl, whisk together the egg, milk and butter/oil. Mix the wet and dry ingredients just until combined. Cook on a waffle iron.
I was surprised at how "frothy" the batter was since this is the first time I've made waffles without beating the egg whites first.
Oh, and one other note. Whenever I'm baking with Jude, I always add a little extra flour since a significant portion of it tends to end up on the floor.
It's a good thing we have our forewoman around to keep things in line.
But let's not stop with just waffles.
As I said, we like to keep these in the freezer to bust out whenever needed, like on Waffle Sandwich Day. To make a Waffle Sandwich you take two slices of waffle, smother one (or both) with cream cheese, layer on some blueberries, raisins, or on this particular day we spread them with smooshed blackberries, and then top it with the other slice.
My boys eat several of these, so in reality there aren't much leftovers.
This recipe is Jude-approved. Now if only I could teach him how to do the dishes...