Who needs a waffle maker?! http://www.cookware.com/ is hosting a giveaway here on Chef Tess Bakeresse, and the prize will be a new Cuisinart Round Classic Waffle Maker in Brushed Stainless - WMR-CA: ! How totally cool is that?! Y'all know how crazy I am about making whole grain wonderful goodness and this sounded perfect for those slower mornings or evenings when waffles just seem like the perfect thing to make. Waffles for dinner? Yes...we've been known to do that. When we make waffles, we make a lot...and end up freezing a good bunch of them for use later as toaster waffles. So, I thought I would pass this along to one of my sweet readers. Here's the deal, you will need to leave a comment on the blog saying you are interested in entering the contest. Second, you need to become a totally sa-weeet follower of my blog. Third, tell your friends by posting a link to this giveaway on your blog, face book or twitter. Telling your friends about my blog is like saying, "I love you". Really...as sappy as that sounds, my main goal is to make good wholesome food simple enough for everyone to make. So...on to the waffle mix.
The thing I like about this waffle mix is that it is whole grain, I use my home ground whole wheat flour, but you can use store purchased flour. The key to light lovely waffles is using cake flour. Bob's whole wheat cake flour is pretty awesome. If you don't have access to whole grain cake flour and you have a mill, use 3/4 hard white wheat and 1/4 barley groats. That will work remarkably well. The main goal is to keep this whole grain fluffy and light instead of heavy.
Fluffy Fat Free Whole Grain Waffle Mix
9 cups whole wheat cake flour
1 cup sugar or crystal fructose
1/3 cup baking powder
1 T LorAnn Buttery Sweet Dough emulsion ( it's vanilla, butter, cherry, orange and hints of spice)
4 tsp salt
1/2 tsp fresh ground nutmeg
1/2 tsp fresh ground cardamom
2 tsp ground cinnamon
Combine all ingredients well, slowly drizzling the flavor emulsion into the mix and whisking well. Store in an airtight container.
3 cups mix
4 eggs, beat (or 1 cup "eggbeater")
1/3 cup oil (or apple sauce for fat free)
1 cup milk or soy milk
Mix until just combined. It may be a little lumpy. Bake on a waffle iron according to the manufacturer's directions. Lay out on a cooling rack as they come off the waffle iron. When cooled, place a layer of plastic wrap between waffles. Transfer to a gallon size freezer bag and freeze. To use for toaster waffles, simply put frozen waffle in toaster on medium darkness and toast. Serve as you would any other toaster waffle...at home or on the run. Yield about one dozen waffles.
Leave a comment, become a follower, and tell your friends! It's that simple to enter. Winner will be announced Friday! Good luck!