Whole Grain Waffles with Strawberry Rhubarb Topping
- 1/2 cup fresh rhubarb, cut into ½-inch -(1 cm-) pieces 125 mL
- 1 Tbsp orange juice 15 mL
- 3 Tbsp maple syrup 45 mL
- 1½ cup strawberries, quartered 375 mL
- 3/4 cup all-purpose flour 175 mL
- 3/4 cup whole-wheat pastry flour or regular whole-wheat flour 175 mL
- 2 Tbsp toasted wheat germ 30 mL
- 1¼ tsp baking powder 6 mL
- 1/2tsp baking soda 2 mL
- 1/4 tsp salt 1 mL
- 1/2 cup nonfat plain yogurt 125 mL
- 1 cup nonfat milk 250 mL
- 2 Tbsp canola oil 30 mL
- 1 Tbsp maple syrup 15 mL
- 1 large egg
- 1/2 tsp vanilla extract 2 mL
- Canola oil cooking spray
- Confectioners sugar for garnish (optional)
- 1. To make topping: In saucepan, combine rhubarb, orange juice and maple syrup. Bring to boil, reduce heat to medium and simmer for five minutes until rhubarb has softened and starts to break down. Add strawberries. Return to boil and then reduce heat slightly and cook, stirring occasionally, until strawberries have softened and liquid is thickened, about 5 minutes. Remove from heat.
- 2. To make waffles: Preheat waffle iron to medium-high heat. In large bowl, whisk together all-purpose flour, whole-wheat flour, wheat germ, baking powder, baking soda and salt to combine. In another large bowl, whisk together yogurt, milk, canola oil, maple syrup, egg and vanilla. Stir wet ingredients into dry ones, mixing only enough to combine.
- 3. Spray waffle iron with canola oil cooking spray and ladle batter onto waffle iron according to manufacturers directions. Close waffle maker and cook batter until golden brown, about 5 minutes. Repeat with remaining batter. Dust with confectioners sugar, if using. Serve with strawberry topping.
1 large, Belgian-style waffle or two regular waffles and 1/4 cup (60 mL) topping
|Total Fat||9 g|
|Saturated Fat||1 g|
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