Whole Wheat Belgian Waffles

HAPPY MEMORIAL DAY!!!

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First and foremost HAPPY MEMORIAL DAY, and thanks to my sister and our troops! I know its easy to get lost in the haze of society today, so I would like to take this time to recenter, and show my appreciation to our troops! As of 2016, there have been 2,386 U.S. military deaths in the War in Afghanistan. 20,049 American servicemembers have also been wounded in action during the war. To show my appreciation, I rode 15 miles for our troops in spin class, and am dedicating this blog post to them!!! I feel so blessed, and thankful for everything they do!! I love you li li!! All Americans love waffles. I thought for everyones Memorial Day brunch/ BBQ these would be a great addition!!!

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Would you like some bling on it?

…..and in the morning I’m making waffles!!!!! haha

 THE BELGIAN WAFFLE HISTORY

The Waffle came to the states in 1962 World’s Fair in Seattle. But it was at the 1964-65 World’s Fair hosted in Queens, N.Y that Belgian native Maurice Vermersch, and his family made the waffle popular to Americans!! Originally known as the Brussels waffle, named for the capital city from which it comes, the crisp-on-the-outside, airy-on-the-inside…It was know as the Brussels waffle at first but Americans could not correctly identify Brussels as the capital of Belgium. Americans have made the traditional waffle with bling (powder sugar), and strawberries into so many other variations!!!!

Savory vs Sweet, you decide….

 

Of course those renditions are DELICIOUS.. but you already know I always like to sneak a happy median of healthy, and yummy in one. Its not cheating, if your not feeling a void from having both ahah!!

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I wanted my waffle recipe to still have the same delicious qualities we expect in a waffle, but with better health benefits!!! They still will be crunchy on the outside and soft in the side I promise!!! These are great to sneak a healthier option to kids as well! My niece Caramia loves waffles!! I used whole wheat flour (if you would like to make these gluten free you may, with almond flour, or gluten free flour), almond milk, and honey instead of sugar!!! The egg white and baking soda are actually the secret to how they are crunchy on the outside and soft on the inside but shhhhhh…. hah. Healthier toping options are: fresh fruit, almond butter with bananas, agave or honey instead of syrup. You can use sugar free syrup, but honestly there is so much junk in  those kinds of products…the best is 100% organic maple syrup straight from the tree hah..

Whole Wheat Waffles

Yield: 3 Whole Wheat Waffles

Ingredients:

1 1/2 Cups Whole Wheat Flour
1/2 Cup Cornstarch
1 Tsp Baking powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/4 Cup Old-fashion Oats
1 Tbs Flaxseeds 
2 Cups Almond milk
6 Tbs Vegetable Oil
1/2 Tsp Vanilla Extract 
2 Eggs (SEPARATED) 
3 Tbs Honey

Directions:
1. Turn the iron on to medium high heat. 
2. Mix all dry ingredients together, and make a well in the center of the bowl: Flour, salt, baking powder, baking soda, oats, flaxseeds,  and cornstarch.
3. Separate the egg white and yolks. Set aside whites in a bowl. 
4. Mix all liquid ingredients together in a separate bowl: Yolks,     almond milk, vanilla, oil, and honey.
5. Pour the liquid in the center of the well, and mix with a whisk    until incorporated.
6. Beat egg whites to medium-stiff peak, and fold into the waffle     batter.
7. Grease waffle iron. Pour the batter in the waffle maker, and bake for 1-2 minutes till golden brown...the light also indicates when its done!
8. Enjoy with your topping of choice, and with a smile on your face, and in your belly :)!


CHEWY Nutella & Peanut Butter Cookies

Give the gift of…..

NUTELLAAA-ELLLAA -ELLAAA- ELLAAAA

For starters growing up, Nutella was basically a main food group in my household. Nutella became popular in the states more so around 10 years ago. Unless you had European parents who gave you this as a child, and introduced it to all your friends(ME), you didn’t know about it. Nutella was created in 1964, by a pastry chef who lived in Piedmont Italy. It was first created as a chocolate cream for patisseries to use. The inventor,  Pietro Ferrero had a son who perfected it into a chocolate spread that we eat today! My mom used to give it to us with BREAD, croissants, crepes, crackers, fruit, or the best way in my opinion…..ON THE SPOON! I have so many childhood memories with Nutella, and the tradition Has moved down with my niece.

You can use Nutella to bake with. In my opinion honey, and peanut butter are a match made in heaven with this spread!!! Considering mothers day is next week, I am giving the gift of Nutella! My mom personally loves peanut butter & nutella, so I decided to make a cookie for her!! These cookies are so rich, chewy, and moist.  They are perfect with a glass of milk, tea(my favorite), or in this case her favorite which is COFFEE! I tend to show my love through baking as a gift. Material objects are over rated! Of course I need my professional tester…… CARAMIA!

         Nutella & Peanut Butter Cookies

Yield:15-20 cookies
BAKE:350°F
INGREDIENTS:
2 Eggs
1/2 Cup NUTELLA
2 Tsp Baking Soda
1/8 Tsp Baking Powder
1/2 Cup Honey
1 Tsp Vanilla Extract
2 3/4 Cup All Purpose Flour
1 Tsp Salt
1/2 Cup Sugar
2 Sticks of Butter 
2/3 Cup Creamy Peanut Butter

Directions:
1. Cream together the butter and sugar.
2. Add, and mix the peanut butter.
3. Add the eggs, vanilla, and honey.
4. Add the dry ingredients and mix: flour, salt, baking powder, 
and baking soda. 
5. Swirl in nutella with a fork.
6. Place the cookie batter in the fridge for 15 minutes before 
scooping to become more firm. 
7. Scoop golf ball size scoops “2” inches apart.*** 
8. Bake at 350°F for 8-12 minutes.
9. Let rest for 20 minutes, and ENJOY!!!!

**I like big CHEWY cookies. These will spread and baking to a thin   chewy cookie that are softball size. If you want to get a higher     quantity, and like smaller cookies, you can make them a smaller scoop size just watch the baking time. It might take 2-3 minutes shorter  in time since they are smaller. 
*** remember to bake just till the edges are golden brown, and a     little on the top if you want them this chewy!! They carry over and cookie 3-5 minutes after taking them out od the oven as well!!

PLEASE EMAIL ME IF YOU HAVE ANY QUESTIONS!!!!