Whole Grain Waffles

These are great, easy waffles to make. I made a big batch and froze most of them so that I would have breakfast waffles during the week. Definitely better than eggo's with all those preservatives!

I topped them with sunflower seed butter and some mixed berry spread I got at the Union Square Farmers Market.



Whole Grain Waffles
Eating, etc.

2 eggs, beaten
1 3/4 cups milk (I used unsweetened almond milk)
1/4 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

In a large bowl, whisk together the eggs, milk, oil, applesauce and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar and salt until batter is smooth.

Preheat a waffle iron and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Whole Wheat Biscotti with Nuts and Dried Fruit

Whole Wheat Biscotti with Nuts and Dried Fruit
Fit Sugar

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/2 cup chopped nuts (I used walnuts)
1/4 cup dried fruit, chopped (I used dried cherries and apricots)
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon molasses

Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder and salt; stir in nuts and dried fruit. Set aside.

In a small bowl, whisk together the eggs, molasses and vanilla. Add to flour mixture; stir just until combined.

On a lightly floured surface, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (about about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month.