Just for the record jam and syrup both have the same carbs per tbs.
Veronica
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Just for the record jam and syrup both have the same carbs per tbs.
Veronica
Lost nearly 30 kilos last year and I ate my jam every day. :) It's all about finding the right balance that works for you. keep up the good work! :)Quote:
Originally Posted by Veronica
Cat's Healthy Waffles
Ingredients:
8 egg whites (or 2 whole eggs and 4 whites if you hate throwing away yolks like I do) If you buy containers of egg whites - use 1 cup of whites.
1 cup cottage cheese (ff works, but I usually use 1%)
1 cup Bob’s Red Mill 10-grain waffle and pancake mix
2 tsp vanilla extract
4 tsp of Splenda (optional)
Directions:
Blend egg whites, cottage cheese and vanilla in a blender until smooth.
Mix waffle mix and Splenda (if using it) in a bowl.
Pour wet into dry and mix until all wet.
Cook in waffle maker until done - spraying lightly with PAM between each batch. These take a little longer than regular waffles to cook.
Enjoy w/ sugar free syrup, honey, fresh berries, yogurt, cinnamon & sugar, PB or whatever your heart desires! This recipe serves 4.
To store: let cool completely on a wire rack and then freeze in air-tight container (Tupperware, Ziploc bag, etc). Toast lightly to reheat/recrisp.
You can totally make these without the Splenda. I've not tried them using real sugar, but that would probably work too. With the Splenda, they are mildly sweet and good hot out of the waffle iron (without syrup!).
Ain't that the truth. :DQuote:
Originally Posted by papaver
Veronica
I have another recipe that's quite similar. But I find it difficult to translate it to English. You know what, I'll make the recipe this weekend and take pics of every step I make.
Here's my waffle contribution:
Whole Grain Waffles
A drizzle of real maple syrup is my favorite topping, but fresh fruit is good, too.
Vegemite & or Marmite taste better than Nutella...:D
Only in Australia. :D:D:D:DQuote:
Originally Posted by crazycanuck
I literally ran my cart into a display of Nutella last night, and almost purchased my first jar. The deceptively healthy claim of "hazelnuts, skim milk and a touch of cocoa" was what prompted me to read the label and put it back.
Thought I was safe until I discovered a new section of my grocery with products from Great Britain. My alltime favorite: Cadbury's Dairy Flake. Oh-my-god yum. I worked for a year for a band that used to get a case of them delivered to the recording studio every few weeks. I was tempted to buy every single bar they had in stock. I bought half of what they had.
TO get back on topic, I think crumpled up Dairy Flake would make any waffle taste good.
;)
I had a bagel with Nutella this morning. :o
papaver, I'll let you know if he has Brussels waffles (not Belgian waffles which don't exist at your end).
Just waitasecond, you're the one who got this thread onto Nutella (or at least, got me onto Nutella :o).Quote:
Originally Posted by Pedal Wench
Now you're trying to get us to fantasize about some Cadbury chocolate gizmos? :eek:
Hey, cut that out!!! :p
:D
I love Flake... :o
Bears repeating. Hmph.Quote:
Originally Posted by maillotpois
Just trying to get Veronica to see the light that not everything on her waffles have to be good for her. It's not working... yet!;)
Hmm, good luck, she's a stubborn one.
I mean that in the nicest possible way ;)
Nope, it ain't working. :DQuote:
Originally Posted by Pedal Wench
Now I did have a really nice celebratory dinner last Saturday night for my honey's birthday. We had champagne and split an entree and a dessert at neat place in Medford, OR.
Veronica
Probably didn't have waffles for dessert. :D
( Happy BD to Thom! )
Jeff made oatmeal banana waffles for breakfast this morning. They were just coming off the waffle iron as I came in from my run.
He is very good to me. :D
We had that discussion here a few months ago - what changed recently is the US version, to include the hydrogenated oil. :( Euro Nutella is still trans fat free.Quote:
Originally Posted by Eden
Can we get grey market Nutella? You gals coming over for the ALC are hereby appointed to bring a case each!
Susan, recipe please. I've never been big on the frozen waffles, but I do like the frozen pancakes. I need to try Nutella. Sounds very yummy. Lately I've been craving the Peanut Butter with Honey.
:mad: WHY!!!! This sucks that we have to get the unhealthy stuff and Europe is leading the way with banning hydrogenated fat.Quote:
Originally Posted by OakLeaf
hmmmm time to petition Trader Joes to carry their house brand again... (maybe it is still available in some stores?). It was just as smooth and tasty as Nutella, but had no added hydrogenated oil.Quote:
Originally Posted by buddha_bellies
I actually tried making my own once too - ground up hazelnuts with chocolate chips and some neutral oil (probably canola or peanut). It was tasty enough, but the power of my little food processor wasn't enough to make it really smooth. (and it was very difficult to find hazelnuts with the skins removed in quantity)
I'll try to remember to log on at home tonight and transcribe it. They were yummy!Quote:
Originally Posted by surgtech1956
1 cup old fashioned oats (rolled, not instant)
1 cup all purpose flour (Jeff used 1/4 cup whole wheat, 3/4 cup white)
1 T baking powder
1/2 t baking soda
1/4 t cinnamon
pinch nutmeg
3T packed dark brown sugar
1 & 1/2 cup buttermilk (we didn't have any, so Jeff used 1c plain nonfat yogurt and 1/2 c milk.)
2 large eggs
2 ripe bananas, thinly sliced
4T unsalted butter, melted (Jeff omitted this at my request)
1. In large bowl, mix all dry ingredients
2. In smaller bowl, whisk buttermilk & egg until well blended.
3. Pour liquid over dry ingredients ans stir until just blended.
4. Fold in bananas (and melted butter, if using)
5. Depending on size of waffle iron, spoon 1/2 to 3/4 cup of batter onto hot waffle iron. Use a wooden spoon to push the batter to the ends (it's thick)
6. Close the lid and cook until golden & crisp. May take longer than ordinary waffles. (We use a Belgian waffle maker, but you can use a traditional square one as well.)
7. Stir the batter between batches to keep banana evenly distributed.
8. Serve with butter, honey or syrup, as desired. (I eat them plain, and they are dynamite just like that)
I must give credit where credit is due. This recipe is out of a book called "Perfect Waffles" published by Fog City Press. I bought it at Barnes & Noble on sale in the bargain book section.
The book has breakfast style waffles, savory dinner-style waffles (there's a salmon & dill waffle that Jeff really wants to try making), dessert waffles, etc. We plan to work our way through the entire book eventually. Yes, we like waffles!
Susan
Those sound great! If I can keep our remaining two bananas uneaten until this weekend, I'm giving those a try!
A question though - the recipe says 1/2 c buttermilk but you used 1 cup of yogurt and 1/2 c milk....that doesn't add up. Should it be 1 1/2 buttermilk?
And one other small question...does your waffle cookbook have a recipe for cornmeal waffles, perhaps? I had a recipe once that made awesome ones but for the life of me, I can't find it. And I haven't been able to find a suitable one on the internet, either.
I fixed the buttermilk typo. It's 1&1/2c, not 1/2c.Quote:
Originally Posted by GLC1968
There *is* a cornmeal waffle recipe in it, but we haven't gotten to that one yet. I'll let ya know how they come out! We're planning waffles this Sunday morning, in celebration of completing our first tri of the year this Saturday. :D Maybe we'll make the cornmeal recipe...
Thanks Susan. I'm going to make them as soon as my bananas ripen up..
Susan: That looks good. I like the eggo's b/c they are so easy. Maybe I can put some of yours in my freezer instead.
I have a favorite mutligrain pancake mix made in Montana (Montana's Cream of the West 7 Grain Buttermilk Flapjack Mix). They are chewy/crunchy and I love them. Turns out they have a huge amt of carbs (44g), 2g fiber and 6g protein. And you all just made me look... partially hydrogenated vegetable shortening. Ugh. Good thing I only eat them now and then, I guess. But MAN they are good! I have to have my friend pick them up when she goes home to Mt b/c I don't think I can get them anywhere else.
You think its killing you?Im allergic to waffles, nutella, chocolate and pnut butter.
I was holding off buying a mini waffle iron but I think it may be a priority now!
Im making those waffles; but with Quinoa flour, potato flour, egg yolks, honey and yogurt.
Thanks Susan and GLC for the recipes. With Susan's recipe, I have that stuff on hand. I will have to find some of that Bobs Red Mill Grain pancake/waffle mix for GLC's recipe. They sound yummy.
I've never tried Nutella, in fact, I just heard about it while doing a recent charity ride. They had little to go packets of Nutella. Then I went to a little cafe that recently opened and they served Nutella as a choice of spreads for toasts,bagels, etc. I brought the to go packet home but haven't opened it yet.
I like the banana's, nutella on crepes. That sounds good. I'm not sure if I should be listening to all the food ideas, doc just told me I needed to lose weight...:(
Umm...if i don't have any oats handy will the recipe susan posted still be healthy? Can i still make them without that ingredient?
I love this recipe from Cooking Light. The waffles freeze well, so I make an extra batch while the waffle iron is out. They can be popped in the toaster just like those commercial waffles, but so much tastier. The berry syrup can be made from any berry (fresh or frozen) that you have on hand. I only use about half the maple syrup that the recipe calls for. Or serve with fresh sliced fruits, such as bananas or peaches, and whipped cream - just a dollop. Bon appetit!
http://find.myrecipes.com/recipes/re...cipe_id=596736
Quote:
Originally Posted by crazycanuck
You'd need to replace it with something, not just omit it. Rye Flakes might work. Heck, for that matter, I bet 1 C of leftover cooked brown rice or wild rice would work too, although the rice would absorb a little less liquid than the dry oats would.
Susan, I tried that waffle recipe....oh my gosh, they are soooo goooood....I put real maple syrup on mine. I'm thinking honey would be good too.
I wasn't sure about the omission of butter, so I did half the butter. I think the next batch, I too will omit the butter. I like to go by the recipe first, then revamp as needed. I was lazy and mushed my nanners.
I'm having a little brunch at my house next week, these will be served.
Thanks for sharing.
Jeff & I continue to work our way through this amazing waffle book. This weekend we had THREE :eek: different kinds of waffles.
Saturday night - pumpkin pie waffles. OMG, these were amazing, topped with chopped pecans, whipped cream and maple syrup.
Sunday morning - Smoked salmon, dill & onion waffles. Orgasmic. Topped with sour cream or cream cheese.
AND
Buckwhat, oatmeal & orange waffles, topped with low sugar orange marmalade or real maple syrup. So yummy.
We had overnight company, so we had alot of fun making these fun treats for everyone to share. We only have one waffle iron, so we kept each batch warm in the oven until there were enough to go around.
Wish I could eat like this *all* the time. :o
Susan
If you think Nutella is good you should try making the real from-scratch Belgian stuff!
From what I understand they make it with dark, bitter chocolate, sweetened condensed milk and butter. It makes Nutella taste like putty! When I lived in Belgium, we'd buy it at the local creamery (they also sold raw milk, delicious ice cream, freshly made yogurt). Oh my!