Healthy Whole Grain Waffles – Freezer Friendly

Back-to-school time is upon us once again. The hustle and bustle of getting the kids out the door, looking presentable, with everything signed and packed, and a nutritious breakfast in their bellies is no easy task. Even if your kids don’t have to leave the house, or if you don’t have kids at all…breakfast is the most important meal of the day! Your body needs it to jump start the metabolism and get needed fuel to those brain cells. With that being said, it’s sometimes so much easier to grab a bowl of cereal, or a granola bar as we are running out the door. That’s where these freezer friendly waffles come in!

freezer waffles EAH

A healthy breakfast is just a few minutes away when you have a freezer stocked with homemade, whole grain waffles, that only need to be popped in the toaster. In just minutes you have a hot, filling breakfast.  The kids will enjoy deciding what toppings to put on their waffles, while moms will love knowing they are getting whole grains, along with energy from natural sugars.  Some topping ideas may be bananas and peanut butter, blueberries and walnuts (my favorite), chocolate chips (my kids’ favorite)…the possibilities are endless! You can even fold them and carry them with you for breakfast on the go. If your kids do like them plain, you could always add in some extra cinnamon, pumpkin or apple pie spice, or whatever they like. I like to think of waffles, pancakes, and muffins as a sort of “blank canvas” that you can design however you want!

healthy whole grain waffles, freezer friendly

Healthy Whole Grain Waffles – Freezer Friendly

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 cups milk (cow's milk, almond milk, etc.)
  • 2 tablespoons oil*
  • 2 tablespoons baking powder
  • 2 tablespoons honey (could also use maple syrup)
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon (optional)
  • *I like to use a combination of olive oil and canola oil, or coconut oil.

Instructions

  1. Whisk all of the ingredients together.
  2. Pour onto a greased waffle iron.
  3. Cook until steam is no longer coming from waffle iron.
  4. Eat immediately or cool and freeze.
  5. This made about 6 six-inch round waffles.
  6. To prepare from frozen: These can be microwaved, but for best texture I recommend cutting them in half (or fourths) and placing in the toaster until warm and crisp.
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This recipe does not contain eggs, and could easily be made vegan.

 

Mini Deep Dish Pizzas

I am really excited to introduce you to Kate, one of EaH’s new contributing writers.  I think you are going to love reading her posts and her recipes too.  Kate blogs at Kate’s Recipe Box I can’t wait to try these Mini Deep Dish Pizzas.  In fact, I may make up a batch and put them in the freezer for quick snacks and lunches.

Here in the suburbs of New York City, there is – quite literally – a pizza parlor on every corner. Getting a deep dish pizza is incredibly tricky, though. Everyone is fiercely loyal to New York-style pizza.

I first tried deep dish (aka, Chicago style) when I was in college. I loved the buttery crust and the chunky tomato sauce but quickly realized that if it was something I wanted on a regular basis, I’d have to make it myself.

I like making these mini-versions because they’re easy to adjust for different tastes. You can add any of your favorite pizza toppings in place of the green peppers. I usually make several different flavors in one pan, using whatever we have in the refrigerator – pepperoni and ham with pineapple are other favorites!

Here’s what you’ll need (olive oil, too, which didn’t make the picture):

Mini Deep Dish Pizzas

Mini Deep Dish Pizzas

Ingredients

  • 6 Tablespoon + 1 teaspoon Olive oil, divided
  • 1/3 cup onion, chopped
  • 2 cloves of garlic, minced
  • 1 can (14.5 oz.) petite diced tomatoes
  • 2 teaspoons Italian seasoning
  • 1 ball (approx. 16 oz.) pizza dough
  • 1/2 green pepper, finely diced
  • 8 oz. mozzarella cheese, shredded

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Heat 1 tablespoon olive oil in a large frying pan, until shimmering. Add the onion and cook for 5 minutes, until translucent.
  3. Stir in minced garlic. Cook for about 30 seconds, or until fragrant.
  4. Stir in diced tomatoes and Italian seasoning. Cook until slightly thickened, about 15 minutes. Remove from heat and set aside.
  5. Add 1 teaspoon olive oil to each well of a cupcake tin.
  6. Roll out pizza dough until about 1/4 inch thick. Using a biscuit cutter slightly larger than the opening of your cupcake pan, cut out rounds of dough and push them into the cupcake pans. (If you don’t have a biscuit cutter, a large cup or small bowl would work too!)
  7. Add a heaping tablespoon of the tomato sauce to each pizza dough cup. Top with chopped peppers and shredded mozzarella cheese.
  8. Bake for 15-18 minutes, until cheese is bubbly and dough is lightly browned on top.
  9. Remove from oven and let cool for two minutes before removing to a serving tray.
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Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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