Last night was Waffle night around here - and you know what THAT means! New Waffle recipe!
Last night's concoction included creamy peanut butter, canned pumpkin, and apple sauce.
I use a Kitchen Aid counter top stand mixer to blend, usually with the flat beater attachment.
1 cup Sugar
2/3 stick of Butter, melted
1/4 cup Vegetable Oil
2 Tbsp Vanilla
3 Tbsp Molasses
12 eggs (because, well, we have chickens!)
1 cup Applesauce (I use the kind without added sugar)
1 cup Creamy Peanut Butter
1/2 of a 29oz can of Pure Pumpkin (freeze the rest for future mixes!)
1 cup Whole Milk
1/2 Cup Almond Meal (I get mine at Trader Joe's)
1/2 Cup Cashew Meal (Trader Joe's)
1/2 Cup Oat Bran
1/3 Cup Ground Flax Seed
Once all of that is good and blended, then rotate adding the following ingredients:
(be careful as the mixing bowl gets full - add those ingredients slowly)
2 1/2 Cups Trader Joe's White Flour
1 1/2 Cups King Arthur White Wheat Flour
2 cups water (adjust for consistency)
I run a small test waffle through the Belgian Waffler first to check for taste and consistency. (Plus that one beeps when it's done.)
The cooked waffles are set out on cooling racks where they are nabbed by waffle eaters. The leftover waffles are cooled, bagged, and frozen or refrigerated to enjoy the rest of the week.
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