Sunday, February 12, 2012

Waffles and Strawberry Syrup

We've been undergoing a food transformation in our house lately. Here's an example of a meal we've had the last two Sunday evenings in a row. We love it!

Waffles (Jen found this online and we used all the ingredients listed below -- no substitutions ... well, we did substitute large eggs for powdered eggs because I used the last two eggs for our real breakfast this morning before church).

  • 2 large eggs
  • 1 3/4 cups milk 
  • 1/4 cup coconut oil
  • 1 Tbsp honey
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 1/2 cups whole wheat flour (we grind our own wheat and we used white wheat)
  • 2 tsp baking powder
  • 1/8 tsp salt
  1. Preheat waffle iron.
  2. In a large bowl, whisk eggs, milk, oil, honey, cinnamon, and baking soda until well combined.  You'll find the coconut oil a bit clumpy.  Just do the best you can.
  3. Add in the flour, baking powder, and salt and whisk together just until large clumps disappear.
  4. Spray waffle iron with cooking spray and pour some batter into the center.  My waffle iron takes about 1/4 cup batter for each waffle.
  5. Cook until lightly browned.
  6. If you want to freeze these, just cool to room temperature.  Lay waffles on a baking sheet and flash freeze them.  Once they're frozen, you can put them in a large freezer bag and just take out however many you need.  Toast in the toaster oven until warmed through.

Strawberry Syrup (from the Blendtec recipe book ... page 59)
  • 2 cups strawberries
  • 1 tsp fresh lemon juice
  • 3 Tbsp honey (we used agave)
  1. Put everything in the blender, push go and watch the magic happen.

We doubled the waffle batter recipe, cooked it all, and froze seven waffles for breakfast meals this week.

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