I’ve decided that I need to do more quick blog entries, rather than my long rambling ones. So here is the first of my Ai Love Mini-Bites.
My hubby and I have vowed to a healthier lifestyle and that includes food. I know this may seem a bit hypocritical considering my blog is all about baking, but as with all things moderation is the key. If the First Lady can advocate healthy eating with children around the nation, then I can start with my Ai Kids.
For all you working Moms I am sure that you can relate when I say frozen foods are most times your friend. Rushing to get the kids to school and yourself to work can be very stressful. So breakfast is usually out of a box. However a few weeks ago, I did “let go of my Eggo” and made some healthy waffles for the kids breakfast. According to the recipe, the waffles would freeze well and so I made a large batch so that the kids would be eating a healthier homemade breakfast during the week! Okay this is not my typical baking recipe, but hey there is batter involved so there.
The recipe is from Eating Well and I made a few adjustments. I didn’t have old fashion oats, so I used a packet and a half of instant maple oatmeal. I also didn’t have the wheat germ or cornmeal so I omitted it.
2 cups buttermilk
1/2 cup old-fashioned rolled oats (or 1 1/2 packet of instant oatmeal)
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ, or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1.Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
2.Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.
3.Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.
4.Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.
Tips & Notes
Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.
I made them into hearts for my Ai Kids and they loved it! Happy Ai Kids and happy hearts.