Whole Wheat Waffles

When I was a little girl, every weekend either Saturday or Sunday we had a family breakfast. It most often consisted of waffles, with piles of fresh fruit, warm maple syrup and powder sugar. In the summer, it was always a requirement to serve breakfast on the patio, where we would watch the paragliders sailing down from the tops of the mountains. In the winter, we always enjoyed a big breakfast before hitting the slopes. This recipe is a taste of my childhood. Now, every time we make waffles, I am filled with joy and reminiscent of memories of my childhood. I hope you enjoy it as much as I do.

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Whole Wheat Waffles

Makes 12 5-6 inch waffles (serves 4)


-2 cups Whole Wheat Flour
-1/2 cup Ubleaches all-Purpose Flour
-2 tablespoons (packed) brown sugar
-1 teaspoon Baking Powder
-1/2 teaspoon Ground Cinnamon
-Pinch of Nutmeg
-1/4 teaspoon Salt
-1/4 cup Slivered Almonds
-2 cups Buttermilk (2 cups Milk, 2 tablespoons Apple Cider Vinegar)
-2 Eggs, separated
-1/4 cup Canola Oil


Preheat waffle iron. In a large bowl, mix the flours, brown sugar, baking soda, cinnamon, nutmeg, salt and almonds. In a smaller bowl beat (on low) the egg yokes, buttermilk and oil. In another bowl, beat the egg whites, on high, until stiff and they form peaks. Slowly stir in butttermilk mixture into the dry ingredients, ensuring there are no clumps. Then, gently fold in the egg whites (don't over mix). Lightly grease waffle iron with Coconut Oil. Use about 1/3 cup batter for each waffle. Cook until golden brown and crisp (about 2 minutes). Serve immediately with Pure Maple Syrup and fresh fruit. ENJOY!

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