Whole Wheat And Soy Waffles With Raspberries

by | Dec 11, 2012 | 14 comments

 

Whole Wheat And Soy Waffles With Raspberries - Cook Republic 

My Cuisinart Waffle Maker is two years old. It makes round waffles with four segments. The waffle pockets are not as deep as those in Belgian waffle makers. This means that the pockets don’t hold an insane amount of topping thereby reducing the calories and guilt. This then means that we can have them every other weekend. Which is what we have been doing for the past two years.

 

Frozen Raspberries - Cook Republic 

All the waffles I make are leavened by baking powder. I have yet to try a yeast recipe which is something that has been on my to-do list for a while (I would love to try out yours if you have one?). I love the ease of a waffle recipe that uses baking powder. There is absolutely no waiting time from mixing to making. Waffles can be as simple or as complex as you want them to be and unlike pancakes which tend to go soggy if you are using too many ingredients in them, the waffles stay crunchy and golden every single time.

 

Whole Wheat And Soy Waffles With Raspberries - Cook Republic 

A few months ago I threw together some ingredients one Sunday morning and we had what everyone deemed were the best breakfast waffles ever. I have since tinkered with the flavours and ingredients and everyone’s assessment of these waffles still stands true. These waffles are wholesome, packed with flavour and look gorgeous. They have a complex set of ingredients that somehow come together really well. If you don’t have a waffle maker, try this exact same mix as a pancake. I have and it is beautiful. The waffles this recipe yields also freeze well for a healthy and indulgent mid-week breakfast.

 

 

 

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WHOLE WHEAT AND SOY WAFFLES WITH RASPBERRIES

Delicious and wholesome waffles packed with whole wheat, rye, soy milk, pecans and plump juicy raspberries for a healthy and decadent weekend breakfast.

Makes –

Ingredients

1 1/4 cups whole wheat flour
1 cup rye flour
2 tablespoons raw sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 3/4 cups soy milk
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted
3/4 cup frozen raspberries (or blueberries)
zest of half an orange
1/2 cup pecans, chopped

 

Method

Place both flours, sugar, salt and baking powder in a mixing bowl. Stir to combine. Add milk, vanilla extract and egg. Mix well. Stir in melted and cooled butter. Gently stir in berries, orange zest and pecans. Rest batter for 5 minutes.

Preheat waffle iron as per the manufacturer’s instructions. Spoon 1/2 cup batter in the center of the iron. Close lid and cook as per your waffle maker’s instructions.

Alternatively, spoon 1/2 cup batter on a pre-heated crepe pan and proceed to make pancakes like you would usually make them.

Serve hot with choice of toppings.

 

My Notes

To freeze, cool completely, wrap in baking paper and seal in freezer tight containers or zip lock bags. Keeps well in the freezer for a few weeks.

A waffle batter has to be stodgy and not runny otherwise you won’t get crunchy crust waffles.

 

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Find More Recipes By CategoryBreakfast Cafe Style Fruit Vegetarian Whole Food

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

14 Comments
  1. Laura (Tutti Dolci)

    With 1 tablespoon of vanilla extract, these are sure to be good! I love the sound of raspberries with orange zest and pecans!

    Reply
  2. Petra

    Mmmh, we haven’t had waffles for ages. Will have to try your recipe over the Christmas holidays when our mornings are a bit more relaxed than at the moment.

    Reply
  3. chinmayie @ love food eat

    Just realized that my daughter has never tasted waffles! Not a good enough reason to buy a waffle maker but I would love to mkae them once in a while as a special weekend treat.

    Reply
  4. Rosa

    What beautiful waffles! I love the ingredients you’ve used in that recipe.

    Cheers,

    Rosa

    Reply
  5. Colette @ JFF!

    Who knew healthy could be so scrumptious?!

    Reply
  6. suzanne Perazzini

    That’s a great looking, special breakfast. Beautiful photos.

    Reply
  7. Mommy Iris

    What a beautiful way to start your morning!

    These looks so yummy and I bet they really are <3

    Reply
  8. Radhika @ Just Homemade

    Isn’t it amazing Sneh, how it happens when you just throw ingredients together and they turn out fabulous, its almost like magic!

    My little girl recently started loving waffles and since then waffles is all that she asks me to make if I give her a choice.

    We make whole wheat waffles with chapathi flour. Rye is not my cup of tea. Being at loggerheads with my stomach acids, makes me bloat.

    Reply
  9. Vijitha Shyam

    We haven’t been making waffles for a long time. I am tempted to make it during the winter break next week. I love the addition of raspberry to it. The use of whole wheat flour and soy will make it super healthy.

    Reply
  10. Ben Coors

    I have a waffle maker put away somewhere. I have to look for it to try out your recipe!

    Reply
  11. Deb @ Home life simplified

    These are perfect! where did you find a cuisenart waffle maker – there seems to be a sudden lack of proper waffle makers here in Australia these days – been desperately looking for cuisenart or kitchen aid.

    Reply
  12. Tina Jui | The Worktop

    I’m a bit late to this post, but it looks beautiful! I love a healthy waffle! Pinned!

    Reply

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