Archive for May, 2012
Another great whole-grain waffle recipe, and they’re easy to make gluten-free. I am completely obsessed with rhubarb and this recipe is a great excuse to eat a lot of the tasty Strawberry-Rhubarb compote. Filling and great for breakfast, lunch or dinner.
Whole-Grain Waffles with Greek Yogurt and Strawberry-Rhubarb Compote
(Adapted from Power Waffles with Yogurt, Bananas and Almonds)
1½ cups buckwheat flour (or sub other whole grain flour)
1 cup rolled oats
1 cup all-purpose flour (can sub GF flour or whole wheat pastry flour)
2 tsp cinnamon
2 tablespoons honey
2 ½ cups whole milk (can sub non-dairy milk)
1 tsp dry yeast (regular or quick-rise is fine)
2 tsp baking powder
¼ tsp salt
4 eggs, eggs and yolks separated
¼ cup melted and cooled butter or sub high-heat vegetable oil (canola or grapeseed)
2 cups plain Greek yogurt (I prefer whole-fat)
1 recipe Strawberry Rhubarb compote, recipe below
- The night before making waffles, whisk together the flours, oats and cinnamon in a large bowl. Heat the milk to luke-warm (105-110 degrees) – it should not be hot – and stir in the honey until it dissolves. Add the yeast and let it sit for about 5 minutes – the yeast should “bloom” by becoming puffy. After 5 minutes mix the milk mixture into the flours and let them sit overnight in the fridge.
- Day-of: Pre-heat the waffle maker and start preparing the Strawberry-Rhubarb compote if you haven’t already.
- Make the waffles: Stir together melted butter, egg yolks, and baking powder. Stir the egg yolk mixture into the rest of the batter. Then beat the egg whites until they’re bright white, light and fluffy (3-5 minutes). Ripples should form on the top surface of the egg whites as you beat them. Use a spatula to gently fold the egg whites into the waffle batter. This will lighten the batter and make light and fluffy waffles. Cook the waffles in your waffle maker per instructions (mine used 1 cup of batter per waffle).
- Serve the waffles topped with the compote and plain yogurt.
1 bunch rhubarb, sliced thin (about 3-4 cups)
1 quart strawberries, stems removed and quartered (can sub frozen)
½ cup sugar or sub 1/3 cup honey
1/3 cup water
Combine all ingredients in a small-medium saucepan. Cover with a lid and place over medium heat until the mixture comes to a simmer and the fruit and rhubarb has let off enough water to be mostly liquid (about 5-7 minutes). Then let the mixture simmer uncovered for another 10-15 minutes (taste it and see if you like the consistency – it will continue to reduce the longer you cook it. It will also thicken slightly as it cools). Adjust sweetness to taste – exact amount of sweetener needed will depend on the amount of natural sugars in the strawberries.