Whole Wheat Waffles

1-1/2 cup WHOLE WHEAT FLOUR…I use a three wheat mix

1/2 cup  SOFT WHITE WHEAT (PASTRY) FLOUR

1/2 tsp baking soda

2+ tsp baking powder…I use one with sodium acid pyrophosphate instead of sodium aluminum sulfate…

1 tsp kosher salt

3 tbsp brown sugar….I like dark

2 large eggs, beaten

1 tsp apple cider vinegar

Approximately 16oz milk

Cooking spray for waffle iron

Preheat waffle iron.

In a medium bowl whisk together flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the milk with vinegar. Add wet to dry when waffle iron is ready.

Ladle the recommended amount of waffle batter on to the iron according to the manufacture’s recommendations. Cook until steam decreases and waffle is golden brown. Serve immediately or keep warm in a 200 degree oven. I recommend serve immediately for the best…Yummmm:):)

This recipe is very versatile. I have added softened OAT GROATS, fruit, FLAX, yogurt, apple/pear butter, nut…..have fun and eat well:)

Rye Berry Salad

SALAD

2 apples and 2 pears (cubed medium small)

1 cup RYE BERRIES

2 tbsp olive oil

1 cup yellow onion (chopped)

4 ounces pork belly or prosciutto (chopped)

1 tbsp finely chopped garlic

2-3 stalks celery (chopped)

2/3 cup toasted pecans

1/2 cup GOLDEN FLAX (toasted until popping)

2 tbsp fresh flat leaf parsley

2 tbsp fresh tarragon

kosher flake salt and black pepper to taste

Vinaigrette Dressing

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

pinch kosher flake salt and black pepper to taste

Place rye berries in a small saucepan and add 3 cups of cold water. Bring to boil over high heat,  reduce to low and maintain a simmer. Cook covered until the berries are tender, 45-55 minutes. Drain and transfer to a bowl.

Add vinegar and seasonings to small mixing bowl and combine. Slowly add olive oil while vigorously mixing to avoid breaking, set aside. Toast pecans and flax, then set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and prosciutto. Cook, stirring frequently, until the onion is soft and the prosciutto browns lightly, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute.   

Transfer the contents of the skillet to the bowl with the rye berries. Stir in the apples, pears, celery, pecans, flax, parsley, and tarragon. Serve warm, at room temperature, or cold. The salad can be refrigerated, covered for up to 3 days. 

Published in: on December 1, 2011 at 1:17 AM  Leave a Comment  
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Cracked Wheat Cereal

CRACKED WHEAT CEREAL

2-1/2 cups water

1 cup cracked wheat…divided (1/2 cup HARD RED, HARD WHITE, AND SOFT WHITE-combined) and (1/2 cup KAMUT®)

1 cup milk (add more if too dry)

2 tbsp pear/apple butter or apple sauce

2 tbsp honey

1/8 cup light brown sugar

1/4 cup GOLDEN FLAX (toasted until popping)

1/8 tsp kosher flake salt and cinnamon or to taste

1-3 grinds nutmeg or (1/8 tsp ground nutmeg)

In pot, bring water to boil. Stir in cracked wheat, and stir consistently to avoid burning at the bottom. When mixture becomes thick, stir in milk and turn off or remove from heat. Keep stirring for a few minutes, until pot cools a little. Add and combine everything else, except nutmeg and fold together. Add nutmeg when ready to serve and leave on top for great aroma and garnish.

Whole Wheat Muffins

Muffins

2 large eggs

1 cup milk

1/2 cup oil (half olive and half canola)

3 cups whole wheat flour…equal parts (HARD RED, HARD WHITE, AND SOFT WHITE)

1 cup light brown sugar

4 tsp baking powder

1/2 tsp kosher flake salt

1/2 cup GOLDEN FLAX (toasted until popping)

2 cups…equal parts bing cherries and strawberries (or all blueberries or raspberries)

Preheat oven to 400 degrees. Beat eggs; stir in oil and milk. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown. Immediately remove from pan. (Be sure to spray non-stick cooking spray in pan is cupcake paper isn’t used.)