Filter
Top Products
• fat 18g • sat fat 2g • chol. 46mg • sod. 277mg
• calc. 71 mg • fiber 2g
APPLE WALNUT WAFFLES
Stir a teaspoon of cinnamon into maple syrup
and warm to serve with Apple Walnut Waffles.
Makes 24 waffles
1
⁄2 cup (125 mL) plus 1 tablespoon (15 mL)
packed brown sugar
4 cups (1 L) unbleached all-purpose
flour
3
⁄4 cup (175 mL) whole wheat flour
3
⁄4 cup (175 mL) honey toasted wheat
germ
3 tablespoons (45 mL) baking powder
1
1
⁄2 teaspoons (7 mL) salt
4
1
⁄2 cups (1.125 L) lowfat milk
6 large eggs, lightly beaten
1 cup (250 mL) vegetable oil
1
1
⁄2 teaspoons (7 mL) vanilla extract
3 cups (750 mL) finely diced or shredded
apple [1 apple, 8 ounces (226 grams),
peeled and cored]
1
1
⁄2 cups (375 mL) finely chopped walnuts
Crumble the brown sugar into a medium bowl to
remove all lumps. Add the flours, wheat germ,
baking powder and salt. Stir to blend. In another
bowl, combine the milk, eggs, oil, and vanilla;
stir with a whisk. Add the wet mixture to the dry
mixture and stir until smooth. Stir in the apple
and walnuts. Let batter rest 5 minutes before
using. Preheat your Cuisinart
®
Waffle Iron on
setting #3.
When preheated, green indicator light will
illuminate. Pour 2 cups (500 mL) batter along the
centre of the lower grid; spread batter using a
heatproof spatula to within
1
⁄2 inch (1 cm) of the
edge of the grid. Close lid of waffle iron – green
indicator light will turn off. When green indicator
light turns on again, waffle is ready. Open lid
and carefully remove baked waffle. Repeat with
remaining batter. For best results, serve
immediately.
Nutritional Information per waffle:
Calories 305 (48% from fat) • carb. 33g • pro. 8g
• fat 16g • sat fat 2g • chol. 57mg • sod. 319mg
• calc. 85mg • fiber 2g
BANANA WALNUT WAFFLES
Classic waffles for a weekend brunch.
Makes 24 waffles
4 cups (1 L) unbleached flour
4 tablespoons (60 mL) granulated sugar
2 tablespoons (30 mL) baking soda
1 teaspoon (5 mL) salt
4 eggs, lightly beaten
3
⁄4 cup (175 mL) vegetable oil
2 cups (500 mL) vanilla yogurt, lowfat
1
1
⁄2 cups (375 mL) whole milk
2 cups (500 mL) banana, mashed
1 cup (250 mL) walnuts, chopped
Combine flour, sugar, baking soda, and salt in
a mixing bowl and stir to combine. In a separate
bowl whisk together the eggs and oil and stir
into dry ingredients. Stir in yogurt and then milk
until mixture resembles a smooth batter. Stir in
banana and walnuts until incorporated. Let
batter rest 5 minutes before using. Preheat
your Cuisinart
®
Waffle Iron on setting #3.
When preheated, green indicator light will
illuminate. Pour
1
⁄2 cup (125 mL) of batter onto
the centre of the lower grid. Allow batter to
spread toward edges for 5 seconds. Close lid of
waffle iron – green indicator light will turn off.
When green indicator light turns on again, waffle
is ready. Open lid and carefully remove baked
waffle. Repeat with remaining batter. For best
results, serve immediately.
Nutritional information per waffle:
Calories 223 (47% from fat) • carb. 25g • pro. 5g
• fat 12g • sat fat 2g • chol. 38mg • sod. 403mg
• calc. 63mg • fiber 1g
PUMPKIN WALNUT WAFFLES
For a change, you may substitute dried
cranberries, raisins or even mini chocolate
morsels for the walnuts.
Makes 18 waffles
3
1
⁄2 cups (875 mL) reduced-fat milk
1
1
⁄2 cups (375 mL) solid pack pumpkin*
3
⁄4 cup (175 mL) vegetable oil
4 large eggs, lightly beaten
4
1
⁄2 cups (1.125 L) all-purpose flour
1
⁄2 cup (125 mL) packed light brown sugar
2 tablespoons (30 mL) baking powder
1 teaspoon (5 mL) baking soda
2 teaspoons (10 mL) ground cinnamon
1
⁄2 teaspoon (2 mL) salt
1
1
⁄2 cups (375 mL) chopped walnuts
Place the milk, pumpkin, oil, and eggs in a bowl.
Stir until smooth; reserve. Place the flour in a
large bowl. Crumble the brown sugar to remove
the lumps; add to the flour along with the baking
7
WAF-6_IB 3/23/05 1:30 PM Page 7