Multi-Grain Belgian Waffles
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/4 cup buckwheat flour
- 1/4 cup rye flour
- 2 eggs separated
- 1/4 cup oat flour
- 3/4 cup spelt flour
- 1 + 1/3 cup 2% milk
- Carbohydrate 138.743443421123 g
- Cholesterol 3.81111111000652 mg
- Fat 12.9471575123508 g
- Fiber 19.5463195077721 g
- Protein 25.9915794594618 g
- Saturated Fat 2.13587257078707 g
- Serving Size 1 1 Serving (250g)
- Sodium 699.144806719954 mg
- Sugar 119.197123913351 g
- Trans Fat 1.10920926464486 g
- Calories 732 calories
Preheat your Belgian waffle iron. Measure and place all dry ingredients in a glass or ceramic mixing bowl. Separate the eggs, placing the whites aside for the moment. Combine the egg yolks and oil, mixing well, then add the milk and vanilla extract. Combine the dry ingredients with the milk, egg mixture and blend until batter is evenly mixed. Caution here: DO NOT OVERMIX. In a separate clean glass or ceramic bowl, whisk the egg whites until frothy and stiff. Gently fold the whites into the batter, again being careful to blend only until evenly distributed. Pour batter onto well oil sprayed, hot waffle iron and cook until evenly browned. Serve with butter, fruit, maple syrup, or whatever excites your palate. I use a square waffle iron and the recipe will make about 6 waffles. You'll get less with a round waffle iron.
