Berry Special Waffles - 1g Carbs, 5g Fiber
From The American Institute for Cancer Research AICR
Wake Up and Smell the Waffles
These homemade, hearty waffles are a simple and satisfying breakfast
any day of the week. Forget using a mix from a box. This recipe is
every bit as quick and delicious and more nutritious. The dense
texture of the waffles is from a mixture of grains, including
whole-wheat flour and oats, adding flavor and natural sweetness, as
well as more nutrients and fiber. To keep these homemade waffles on
hand, make several batches and freeze them individually wrapped.
Reheat in a warm oven or toaster.
Berry Special Waffles
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/4 cups fat-free buttermilk
1/4 cup rolled oats
2 Tbsp toasted wheat germ
1 Tbsp sugar
1 Tbsp canola oil
1 tsp baking soda
1 large egg, lightly beaten
Pinch of salt
Cooking spray
2 cups assorted fresh or frozen thawed berries, such as strawberries,
raspberries, blueberries and blackberries drizzled with maple
syrup, if desired
In a medium bowl, whisk together the first 10 ingredients. Let the
mixture stand several minutes to thicken. (Add additional buttermilk
to thin the batter if needed.) Coat a waffle iron with non-stick
cooking spray and preheat. When the waffle iron is ready, ladle the
batter into the center of bottom grid until it spreads to within one
inch of the edges. Close the cover and cook until golden, about 5
minutes. Place the waffle on a plate; cover loosely with foil to keep
warm. Repeat with more batter. Place the waffles on serving plates.
Spoon the berries over the top and serve immediately.
Options:
Serve these waffles as a dessert with low-fat frozen yogurt. Or double
the recipe and freeze individually. Reheat in a toaster oven and serve
with yogurt, nuts, or fresh fruit. Try other fruits such as bananas,
mandarin oranges, and mangoes.
Makes 4 servings or 4 waffles
Per serving:
264 Calories, 7g Total Fat (1g Saturated Fat), 41g Carbs,
10g Protein, 5g Dietary Fiber, 421mg Sodium
June 17th, 2005 at 7:22 pm
Hi Gloria,
I’m just checkingin with you to see if the correct Carbs for this recipe is 41
grams carbs, as listed in the nutritional info at the bottom of the recipe.
If it is 41 that is too many for me for one waffle.
thank you in advance.
Linda from Southern Ontario
From The American Institute for Cancer Research AICR
Wake Up and Smell the Waffles
These homemade, hearty waffles are a simple and satisfying breakfast
any day of the week. Forget using a mix from a box. This recipe is
every bit as quick and delicious and more nutritious. The dense
texture of the waffles is from a mixture of grains, including
whole-wheat flour and oats, adding flavor and natural sweetness, as
well as more nutrients and fiber. To keep these homemade waffles on
hand, make several batches and freeze them individually wrapped.
Reheat in a warm oven or toaster.
Berry Special Waffles
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/4 cups fat-free buttermilk
1/4 cup rolled oats
2 Tbsp toasted wheat germ
1 Tbsp sugar
1 Tbsp canola oil
1 tsp baking soda
1 large egg, lightly beaten
Pinch of salt
Cooking spray
2 cups assorted fresh or frozen thawed berries, such as strawberries,
raspberries, blueberries and blackberries drizzled with maple
syrup, if desired
In a medium bowl, whisk together the first 10 ingredients. Let the
mixture stand several minutes to thicken. (Add additional buttermilk
to thin the batter if needed.) Coat a waffle iron with non-stick
cooking spray and preheat. When the waffle iron is ready, ladle the
batter into the center of bottom grid until it spreads to within one
inch of the edges. Close the cover and cook until golden, about 5
minutes. Place the waffle on a plate; cover loosely with foil to keep
warm. Repeat with more batter. Place the waffles on serving plates.
Spoon the berries over the top and serve immediately.
Options:
Serve these waffles as a dessert with low-fat frozen yogurt. Or double
the recipe and freeze individually. Reheat in a toaster oven and serve
with yogurt, nuts, or fresh fruit. Try other fruits such as bananas,
mandarin oranges, and mangoes.
Makes 4 servings or 4 waffles
Per serving:
264 Calories, 7g Total Fat (1g Saturated Fat), 41g Carbs,
10g Protein, 5g Dietary Fiber, 421mg Sodium
June 24th, 2005 at 2:12 pm
Linda,
Yes, the 41g Carbs is correct… I did not notice the error of 1g in
the with the title….
The recipe says 2 cups of fruit so that would be 1/2 cup per waffle…
One could leave out the 1 Tbsp of sugar and use Splenda instead. Also,
I do not recommend the syrup unless it is a Diabetic friendly one. But
as always if unsure…then do not use a recipe… it is also possible
that information has been left out or is incorrectly given in any
recipe. I have come across this already too.
It is too bad that the carb count was not given seperately for the
waffles without the fruit and then with to see the difference! That
way one could judge the recipe better.
As always, be careful like you were and do not use a recipe if you are
unsure for any reason.
Take care,
Gloria
Hi Gloria,
I’m just checking in with you to see if the correct Carbs for this
recipe is 41 grams carbs, as listed in the nutritional info at the
bottom of the recipe.
If it is 41 that is too many for me for one waffle.
thank you in advance.
Linda from Southern Ontario
Gloria <chefgloria1030@…> wrote:
Berry Special Waffles - 1g Carbs, 5g Fiber
From The American Institute for Cancer Research AICR
Wake Up and Smell the Waffles
These homemade, hearty waffles are a simple and satisfying breakfast
any day of the week. Forget using a mix from a box. This recipe is
every bit as quick and delicious and more nutritious. The dense
texture of the waffles is from a mixture of grains, including
whole-wheat flour and oats, adding flavor and natural sweetness, as
well as more nutrients and fiber. To keep these homemade waffles on
hand, make several batches and freeze them individually wrapped.
Reheat in a warm oven or toaster.
Berry Special Waffles
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 1/4 cups fat-free buttermilk
1/4 cup rolled oats
2 Tbsp toasted wheat germ
1 Tbsp sugar
1 Tbsp canola oil
1 tsp baking soda
1 large egg, lightly beaten
Pinch of salt
Cooking spray
2 cups assorted fresh or frozen thawed berries, such as strawberries,
raspberries, blueberries and blackberries drizzled with maple
syrup, if desired
In a medium bowl, whisk together the first 10 ingredients. Let the
mixture stand several minutes to thicken. (Add additional buttermilk
to thin the batter if needed.) Coat a waffle iron with non-stick
cooking spray and preheat. When the waffle iron is ready, ladle the
batter into the center of bottom grid until it spreads to within one
inch of the edges. Close the cover and cook until golden, about 5
minutes. Place the waffle on a plate; cover loosely with foil to keep
warm. Repeat with more batter. Place the waffles on serving plates.
Spoon the berries over the top and serve immediately.
Options:
Serve these waffles as a dessert with low-fat frozen yogurt. Or double
the recipe and freeze individually. Reheat in a toaster oven and serve
with yogurt, nuts, or fresh fruit. Try other fruits such as bananas,
mandarin oranges, and mangoes.
Makes 4 servings or 4 waffles
Per serving:
264 Calories, 7g Total Fat (1g Saturated Fat), 41g Carbs,
10g Protein, 5g Dietary Fiber, 421mg Sodium