Fat-Free, Low Sugar, Oat Waffles

Sunday night brought another waffle recipe. 

Here is a great recipe that I found and tried:

• 2 cups rolled oats
• 2 cups water
• 1 banana
• 1/4 teaspoon salt
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• fresh fruit, spreadable fruit or maple syrup for serving

Preheat waffle iron to medium-high.

Combine oats, water, banana, salt, maple syrup and vanilla in a blender. Blend on high speed until completely smooth.

Lightly oil-spray waffle iron. Pour in enough batter to just barely reach edges and cook until golden brown, 5 to 10 minutes without lifting lid.

Serve with fresh fruit.

Note: The batter should be pourable. If it becomes too thick as it stands, add a bit more water to achieve desired consistency.

Recipe from Healthy Eating for Life for Women by Kris Kieswer

http://www.chooseveg.com/display_recipe.asp?recipe=115

I lowered the calories a bit by adding only 1 tsp of sweetener (honey).  I ended up with nine thin-ish waffles that came in at about 90 calories each.  If your waffles are thicker, calories will be a little higher.  I ate mine with plain yogurt, lots of cinnamon, and a drizzle of syrup.

Deeeelicious Waffles or Pancakes!

Loving pancakes and waffles the way I do, having a waffle maker in my home has basically made my life feel (more) complete.

Always looking for healthy alternatives and substitutions for traditional foods, I found and road-tested this recipe from one of my favorite blogs: www.fatfreevegan.com.

I used almond milk instead of soy but you could also use regular cow’s milk.  For my “egg replacer”, I used 1 tbsp of ground flax seeds mixed with 2 tbspns of water.  I’m sure you could do one whole egg instead of the replacement.  (Of course) I used whole wheat flour.  AND, I added a bit of cinnamon, nutmeg, and cloves to the batter.  I served them topped with sweet potato butter (see an earlier post).

Vegan and/or fat-free or not- your choice.  Either way: YUUUMMMMM!!!

Find the original recipe here.

Fatfree Pancakes or Waffles

Recipe By : Susan Voisin
Serving Size : 4

1 1/4 cups flour
2 tablespoons sugar — or other sweetener
2 teaspoons baking powder
3/4 teaspoon salt
1 1/3 cups soy milk — or rice milk
1/2 tablespoon egg replacer — mixed with…
2 tablespoons water

1. In large bowl, mix flour, sugar, baking powder, and salt. Add soy milk and egg replacer and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while skillet heats, and then stir gently one more time before using.

2. Heat non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until drop of water sizzles. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter; keep warm.

3. Repeat until all batter is used, brushing griddle lightly with salad oil, if necessary to prevent sticking. Serve pancakes with syrup or other topping as desired.

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Per serving: 195 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 654mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Freezing Peppers

Thanks to our wonderful CSA, the end of summer (basically 2 weeks ago here in west Texas) brought an abundance of various peppers. Green, chiles, jalapeño, and habanero (suuuper hot). Having way to many to consume meant that some would be frozen and stored for use throughout the winter. I chopped them up into little bits, froze them in Tupperware and then transferred them into labeled ziplock bags. I'm imagining them in a spicy bean chili on a very cold day. Mmmmmm.

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