Monday, January 18, 2010

Peanut Butter Waffles

I love peanut butter and I love the convenience of frozen waffles so this recipe is double yummy. This recipe contains whole wheat flour, wheat germ, orange puree and natural peanut butter! Just mix it all the ingredients up together and pour in your waffle maker. Simple. Remember if you don't have pre-made purees on hand you can use these baby food substitutes listed here or for orange puree you can use baby food sweet potatoes and carrots.

Below is a picture of the batter mixed together. It is pretty dense and therefore, makes very dense waffles. I like using about 1/2 cup instead of the 3/4 cup that my waffle maker calls for so that they are not quite as thick and then fit in my toaster a little better to reheat.

Below, is the batter again after I added a little milk to thin it out some. I just like my waffles not quite so dense. But, if you like them dense then skip this step.

These waffles are delicious served with pure maple syrup, jam or fresh berries and powdered sugar as shown below.

Sometimes I put these waffles in my son's lunch with jam on it as a twist on peanut butter and jelly.
Remember that you can make this recipe ahead of time. I usually make a double batch because if I am making the mess I might as well make a big one. Then, I flash freeze the waffles which simply means that I freeze them individually on a cookie sheet that is covered with wax paper for about an hour or so. Then place them in freezer bags for storage. To reheat, just pop them in the toaster like an Eggo, but healthier. The other option is to make the batter the night before and leave it covered in the refrigerator overnight.