Trying to eat healthier is not always easy when everything is loaded with sugar, fat and wheat loaded with chemicals. I began grinding my own wheat a while ago and wanted to find a recipe for waffles that I can freeze and heat up. This recipe from Taste of Home filled that bill.
I have played around with cutting back on the sugar and butter which worked well. Today however, I decided to actually exchange some ingredients to make an even healthier version. These are s0 yummy and I serve them with maple syrup and raspberries from my garden.
Here is the orginal version:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 large eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
Here is my newest version:
- 2 cups all-purpose flour (I grind my own organic wheat)
- 1/3 cup of coconut sugar (if you use organic sugar you can use 1/4 cup)
- 3-1/2 teaspoons baking powder
- 2 large eggs, separated (I used organic)
- 1-1/2 cups organic milk (you can use any kind of nut milk)
- 3 T organic butter (melted)
- 3 T organic coconut oil (melted)
- 1 teaspoon vanilla extract (I used my home made)
Directions:
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup.
I use the Hamilton Beach waffle iron set on medium heat with a bit of coconut oil brushed on it. I also use a timer and cook for 3 minutes and 15 seconds.
Using my waffle iron I was able to make 9 waffles.
My Hints:
Beat the egg whites first and place them in the fridge until needed.
Warm up the milk in a pan a bit before adding to ingredients so the butter and coconut oil don’t harden.
Double or triple the recipe.