Whole-Grain Apple Waffles

To accommodate her husband's cow's-milk-free diet, Opal Star began experimenting with her favorite apple pancake recipe. In the end, she not only divested it of cow's milk, but she also turned the pancakes into waffles. Star uses barley flour, but we also like the results with whole-wheat. Goat's milk adds a pleasant tang, but regular milk works well too.

Yield:

Makes 3 waffles (8 in. square)

Recipe from

Nutritional Information

Calories 504
Caloriesfromfat 32 %
Protein 17 g
Fat 18 g
Satfat 5.3 g
Carbohydrate 75 g
Fiber 8.6 g
Sodium 793 mg
Cholesterol 156 mg

Ingredients

1 1/2 cups whole-wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, beaten to blend
1 1/4 cups goat's milk (or regular whole milk; see notes)
1 cup applesauce
2 tablespoons salad oil
Maple syrup

Preparation

1. In a bowl, mix flour, sugar, baking powder, salt, and nutmeg.

2. In another bowl, mix eggs, milk, applesauce, and oil; add to dry ingredients and stir just until batter is evenly moistened.

3. Turn a waffle iron to high heat and spray both sides with cooking oil spray. When it's hot, add about 1 1/4 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle and serve, or keep warm in a single layer on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles. Serve with maple syrup.

Note:

Opal Star, Las Vegas, Nevada,

September 2001