The cold weather and snow in Denver has made me crave warm comfort food. And with our kitchen demolition starting tomorrow, I tried to make the most of my last days of cooking and baking for a month. I was trying to use up all I could in our cabinets to cut down on the packing we had to do, making our favorites:
granola and
cookies. Saturday morning, before we starting the packing, in our last effort we made these delicious waffles. They are very filling and the perfect weekend treat topped with strawberries. We only had almond milk in the refrigerator, which ended up being a tasty, must try substitution.
Recipe adapted from wholeliving.
Ingredients
4 servings
1 1/2 cup whole wheat flour
2 tablespoons flaxseed
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon course salt
1 1/2 cups almond milk or low fat milk
1/4 cup canola oil
1 egg
1 teaspoon vanilla
Preheat waffle iron. Mix flour, flaxseed, sugar, baking powder and salt in a large bowl. In another bowl mix milk oil, egg and vanilla. Combine two mixtures and mix until just combined. Pour in waffle maker and cook until golden brown.
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