9
combined. Cover with plastic and refrigerate
at least 12 hours and up to 24 hours.
2. Preheat the Cuisinart
®
Breakfast Central
™
to
desired setting (a tone will sound when pre-
heated).
3. Whisk batter to combine again (batter will
deflate). Pour 11/2 heaping cups of batter
onto the center of the lower grid of the pre-
heated waffle maker; spread batter evenly
using a heatproof spatula. Close lid of waffle
maker. When tone sounds, waffles are ready.
Open lid and carefully remove baked waffles.
Repeat with remaining batter. For best results,
serve immediately.
Nutritional information per waffle:
Calories 255 (46% from fat) • carb. 28g • pro. 6g • fat 13g
• sat. fat 8g • chol. 80mg • sod. 323mg
• calc. 58mg • fiber 1g
Multigrain Waffles
A great mix of whole grains, healthy oils and nuts.
Skip the sugary syrups and top with fresh fruit.
Makes 12 waffles
1
cup whole wheat flour
1
cup unbleached, all-purpose flour
½
cup rolled oats (not quick)
1
teaspoon baking powder
¼
teaspoon baking soda
½
teaspoon kosher salt
½
teaspoon ground cinnamon
1½ cups dairy-free milk (may substitute
skim or lowfat)
2
large eggs, lightly beaten
2
tablespoons pure maple syrup
1
teaspoon pure vanilla extract
1
⁄
3
cup grapeseed or vegetable oil
2
tablespoons flaxseed oil
1
cup plain yogurt (preferably lowfat)
½
cup finely chopped pecans or walnuts
(optional)
1. Combine the flours, oats, baking powder, bak-
ing soda, salt and cinnamon in a large mixing
bowl; whisk until well blended. Add the milk,
eggs, syrup and vanilla. Whisk until smooth.
Stir in the oils and yogurt and whisk again
until combined. Fold in the nuts, if using. Let
batter rest 5 minutes before using.
2. Preheat the Cuisinart
®
Breakfast Central
™
to
desired setting (a tone will sound when pre-
heated).
3. Pour 11/2 heaping cups of batter onto the cen-
ter of the lower grid of the preheated waffle
maker; spread batter evenly using a heatproof
spatula. Close lid of waffle maker. When
tone sounds, waffles are ready. Open lid
and carefully remove baked waffles. Repeat
with remaining batter. For best results, serve
immediately.
Nutritional information per waffle:
Calories 228 (50% from fat) • carb. 23g • pro. 6g • fat 13g
• sat. fat 2g • chol. 33mg • sod. 187mg
• calc. 83mg • fiber 2g
Buckwheat Waffles
Buckwheat imparts a nutty flavor to
these waffles – they pair great with our
Blueberry Maple syrup on page 14.
Makes 16 waffles
2
cups unbleached, all-purpose flour
1
cup buckwheat flour
3
tablespoons yellow cornmeal
3
tablespoons granulated sugar
1
teaspoon baking soda
¾
teaspoon kosher salt
3
cups buttermilk
3
large eggs, lightly beaten
1
teaspoon pure vanilla extract
2
⁄
3
cup grapeseed or vegetable oil
1. Combine the flours, cornmeal, sugar, baking
soda and salt; whisk until well blended. Add
the buttermilk, eggs and vanilla. Whisk until
smooth. Stir in the oil and whisk again until
combined. Let batter rest 5 minutes before
using.
