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HEALTHIER WHOLE WHEAT WAFFLE RECIPE
This delightfully light and fluffy whole wheat waffle recipe is quick and easy to make in your high powered blender!
We are big fans of cutting back or completely replacing bleached and enriched flour in our baking and mixing recipes!
It is often recommended to use half all purpose and half whole grain flours when trying to adapt unhealthy 100% bleached & enriched all purpose flour.
When we test recipes, we like to try this concept first, and make sure to use unbleached all purpose flour with another whole grain such as wheat.
- 1 cup 120 g whole wheat flour
- 1 cup 125 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups 480 ml low fat milk or milk substitute
- 2 large eggs beaten or 1/2 cup (120 ml) egg substitute
- 2 tablespoons 30 ml honey or sugar
- 4 ounces 110 g soft tofu
Combine flours, baking powder, and salt in a medium-sized mixing bowl*. Set aside.
Place milk, eggs, sugar, and tofu into your blender container in the order listed and secure lid.
For Blendtec: Press the SAUCES button. Add the flour mixture and press the BATTERS button.
For Vitamix: Start on Variable Speed1, turn machine on and quickly increase speed to Variable 10, then to High. Blend for 20 seconds. Reduce speed to Variable 4 and remove the lid plug. Add the flour mixture slowly through the lid plug opening and blend an additional 10 seconds until incorporated.
Let batter sit 5-10 minutes before cooking to yield best texture and flavor.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
*For Blendtec: if you have two jars, you can add dry goods to Fourside Jar and press speed 1 for 5-10 seconds to sift, then add to Wildside jar containing wet goods
WHOLE WHEAT FLOUR HEALTH BENEFITS
Whole wheat flour has many benefits.
A study published in the American Journal of Clinical Nutrition underscores the importance of choosing whole rather than refined wheat to maintain a healthy body weight.
In this Harvard Medical School / Brigham and Women’s Hospital study, which collected data on over 74,000 female nurses aged 38-63 years over a 12 year period, weight gain was inversely associated with the intake of high-fiber, whole-grain foods, such as whole wheat, but positively related to the intake of refined-grain foods, such as products made from refined wheat.
Not only did women who consumed more whole grains consistently weigh less than those who ate less of these fiber-rich foods, but those consuming the most dietary fiber from whole grains were 49% less likely to gain weight compared to those eating foods made from refined grains.
(Source: WH Foods)