Ingredients:
1 c. whole-wheat flour
1/2 c. quick rolled oats
1/4 c. cornmeal
1 t. Rumford Baking Powder
1/4 t. sea salt (if desired)
1 c. apple (fresh, grated)
1/2 c. soy milk
1 t. vanilla
1 T. pure coconut oil
2 T. pure maple syrup
garnish strawberries (fresh)
Directions:
Mix all dry ingredients together.
Make a well in the middle of the dry ingredients; add rest of ingredients; gently mix together until smooth.
Spray hot waffle iron with vegetable spray; pour in approximately 1/2-cup batter; spread to edge of waffle iron.
Bake 3-5 minutes or until golden brown.
Serve with peanut butter and hot applesauce.
Garnish with fresh strawberries.
Yield: Three six-inch waffles.
Nutritional Information:
Per serving: caloreis: 319; fat: 6 grams; saturated fat: 0 grams; sodium: 18 milligrams; carbohydrates: 59 grams; dietary fiber: 8 grams; protein: 10 grams.
Note: Linda’s friend Jan can’t have anything with gluten in it. So she took this recipe and used 1 1/4 cups of brown rice flour in place of the whole wheat and oats. Jan loved the waffles and asked for the recipe so she could make them at home.
The Micheff Sisters
