Just a recipe for the best waffles EVER!

Waffles.  And bacon.

Last time, I wrote about my bridal/wedding shower.  The waffle maker was the first thing we broke out of the box.  So far, it's been used to make ham and cheese paninis and three types of waffles.

"Three?" you ask, incredulously.

Well, maybe five... but three batches, for sure!

Let's just say my dear husband is very happy about the decision to put the double waffle maker on the registry!

See, sometimes I see a recipe and make it as directed (or approximately as directed) the first time, but feel free to wildly experiment the next time.  And I keep pushing the envelope until it no longer tastes delicious.  The healthy and delicious point is the sweet spot for which I aim.

So, I started out with our handy dandy red Betty Crocker cookbook, but the recipe is actually available online, too.  The first time, I did my basic switches:  added some vanilla and did half whole wheat flour and half all purpose - and added a little milled flaxseed to test it out.  The second time, I did that and I used coconut oil - and made half of the batch with chopped walnuts.  The third time was my boldest yet - and probably where I'll let it rest.  And that's what I'll tell you about today.  I'll also let you know how to avoid my little mistake.

Now, I don't actually know how many grains something needs to be considered "multi-grain," but this one has two!  I busted out the food processor attachment of our new blender and made oat flour, which I've been reading about for ages, but unable to make because I didn't have a food processor!  I made the mistake of thinking that 1 Cup of rolled oats would also equal 1 Cup of oat flour, but it doesn't quite - it's about 1/4 Cup off, so you need to put 1 1/4 Cup rolled oats in to make 1 Cup oat flour.  I threw a spoonful of all purpose in and called it a day.

So here's the scoop (and my altered BC recipe):

Ingredients

2          eggs

1          cup whole wheat flour

1          cup oat flour*

1          tablespoon sugar

6.5       teaspoons baking powder**

1/4       teaspoon salt

1 3/4    cups milk

1/2       cup coconut oil***

2          tablespoons milled flax seed****

Vanilla extract to taste - probably about a teaspoon

1/2 cup (full batch) or 1/4 cup (half batch) chopped walnuts, optional

Directions

1. Heat waffle iron.  (For those of you who don't use your waffle irons often, all I do is turn it on just before I start mixing and it's ready about the time I'm ready to pour the batter in!)
2. In a large bowl, beat eggs with wire whisk until fluffy.  Beat in remaining ingredients until smooth.
3. Pour slightly less than 3/4 Cup batter onto center of hot waffle iron.  (Your waffle maker has a specified amount somewhere in the manual.  I saw a bunch of teenage boys make one explode once by putting in far too much batter.  Cleaning waffle/batter off of the ceiling is a task and a half... especially if you're trying to hide it from unsuspecting parents!)
4. Our waffle has a timer that lets us know when it's done, but the BC recipe says to make about 5 minutes or until the steaming stops.
5. Remove and eat.  Or, if you're like me, try to save some, let them cool, and put them in individual baggies, freeze, and toast them the next time you want one!

Makes approximately 6 waffles!

Nutritional Information:  Calories - 356, Carbs - 41g, Fat - 23g, Cholesterol - 23mg, Protein - 10g, Sodium - 630mg, Fiber - 4g, Sugar - 5g.

*Oat flour directions a la one time experience:  Put 1 1/4 Cups old fashioned rolled oats into your food processor and pulse until it looks like flour.  Tada!

**The original recipe calls for 4 teaspoons of baking powder, but my research has shown that the lack of gluten makes the waffles rise less, so adding 2.5 teaspoons of BP per cup of oat flour will yield the correct results!

***If you're not familiar, coconut oil is cholesterol free and pretty amazing stuff.  Google it.  The only little issue you could run into here is that it melts at 76 degrees Fahrenheit.  That means that if your home is climate controlled (not like our poor old apartment), yours probably will need to be put in the microwave to melt - it doesn't take long, maybe thirty seconds - before you put it in the bowl.  It also gives just a hint of coconut flavor and makes the whole thing even more delicious!

****Also amazing for you.  I've read that the milled stuff is better, health wise, because our bodies can't break down the outer shell to access the nutrients, but milling them exposes everything!  Keep refrigerated!

This is totally worth the time, in my opinion.  I think the next time I spy almond milk on sale, the 1% cow's milk might have to be replaced just to try it!  :)

Oh - topped with real butter and maple syrup and served alongside some real bacon has been my favorite way to eat them so far!