Saturday, September 5, 2015

Waffle Wednesdays

My kids love waffles.  Until very recently, they would enjoy the ready-made ones by McVities.  They would have them as a snack for school and sometimes for breakfast.  But a quick label read shocked me at how much sugar they packed (9% of daily intake!).

Lately, I've been getting involved more into their breakfast preparation.  Usually, they wake early and ask for a cheese sandwich, cereal, or waffles and it would be prepared by the nanny.  I hated that.  But due to the morning rush and the fact that I didn't have time what with getting ready for work, preparing my lunch...etc, I was forced to leave the breakfast part of their day in the hands of the help. 

But mom guilt combined with my nutrition awakening meant that I took matters into my own hands and for the past week, I shifted my routine around to be able to prepare breakfast for the kids.  So now eggs are breakfast for one day, cereal/granola for another, sandwich...etc.  I ensure they have some fruits with their meal and that they leave the house with a happy and full tummy. 
So now, you won't find any cream cheese in my fridge, and instead you will find labnah (which is a greek yogurt-like spread).  Bread is still eaten but until I find a good alternative, I will continue feeding them bread as I don't want to make too many changes to their diet. So I am making adjustments gradually and replacing junk with wholesomeness - bit by bit.

Back to the topic at hand, over the weekend, I bought a waffle maker. There are so many options out there, ranging from BD20 (that's around $50) and going up to BD80 (that's like $220).  The one I bought was from Lakeland at the City Center and it set me back BD20. Hashtag score.  Another bonus point: this one is a waffle 'stick' maker so it's perfect for little fingers (and adult fingers too).  More info about the waffle maker here.

So I tried the waffle maker last night and it was so easy to use!  The recipe (which I found online and slightly modified) was perfect.  The waffles were fluffy and perfectly cooked, they tasted delicious and were very filling.  And the most important thing of all? It was kids-approved.


So waffles are now back on the menu and my daughter suggested they have waffles every Wednesday (her take on Taco Tuesday from The Lego Movie).
Another change I want to make at my house is to reduce the gluten intake in my house.   So in the recipe, I changed the wholewheat flour to buckwheat.  Although the name is misleading, buckwheat is not a grain but rather a seed. It's gluten-free and actually closely related to rhubarb. Add to that, it is an excellent source of fiber and nutrients.  Its flavor is slightly nutty and is perfect for baking. 

The original recipe is found here, but here's my modified version:
  • 2 large eggs
  • 1 ½ cups buckwheat flour (or any flour you like)
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 ¾ cups oats milk (or any milk will do)
  • ¼ cup palm oil 
  • 1 tablespoon agave nectar
Mix all ingredients until well incorporated.  Don't over beat the batter as this will result in hard and chewy waffles.
Notes:
  1. This makes around 12 servings.  So I made half one night and stored the rest of the batter in an air-tight container in the fridge for the next day.
  2. I found the recipe to need a bit more sweetness.  So the kids dipped more into the honey that I would have liked.  I also had to sprinkle a bit of powdered sugar (which again, I didn't like). So for next time, I will double the agave nectar in the batter.
  3. You can make the waffles, cool them completely, then store them in an air-tight container in the fridge for up to 2 days.  To eat, just pop them in the toaster for a little bit and you're all set.  They also freeze well, so again, cool them, and freeze for up to a month!

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