I've written before about how I am always looking for ways to streamline breakfast preparation, especially for R, who just isn't big into cereal, hence wiping out the easiest breakfast option. That's why I was thrilled to see one of my favorite food bloggers, Rookie Cookie, post a recipe for Whole Grain Waffle Mix.
As a side note, I have a "to try" recipe pile that seems a mile high at times, there are literally dozens of recipe ideas in various stages of development in my computer, head or kitchen at any given time. However, when I saw this recipe for the waffle mix, I immediately put it at the top of my "to try" pile and tried it the very next morning.
This recipe was a great success. Whole grain. Easy to prepare. Delicious. The only minor changes I made were to replace the original oat flour with additional whole wheat flour and replace the butter with vegetable oil.
Rookie Cookie's Whole Grain Waffle Mix
For the mix:
12 cups whole wheat flour
1 cup ground flax seed
1/3 cup baking powder
3 tablespoons baking soda
1 tablespoons cinnamon
2 teaspoons kosher salt
Combine all ingredients in the biggest bowl you have. With a large whisk, mix all ingredients together thoroughly. Store mix in an airtight container in the freezer.
When it comes time to make a batch of waffles:
1 3/4 cup waffle mix
2 eggs, beaten
1 1/2 cups milk
2 tablespoons vegetable oil
Heat waffle iron.
In a medium bowl, add all ingredients. Stir gently until smooth. Lightly spray hot waffle iron with non-stick spray. Add about 1/2 cup waffle batter. Cook until crisp on the edges. Serve with pure maple syrup, powdered sugar and butter.
Yields 6 waffles.
Thank you Rookie Cookie, for another way to cut down on my breakfast stress!