Whole Grain “Peanut Butter and Jelly” Waffles

OK—I ate crap all week.

It is out there.

True confessions on the World Wide Web.

My dinners this past week during the tournament consisted of Sloppy Joe’s, liquid cheese, chips n’ dip, pizza rolls, and desserts.   There were homemade foods in our hospitality room—homemade soups, homemade chili, and someone even brought homemade chicken and noodles (with homemade noodles!!), but I have a problem with conviction so I migrated toward the fried premade foods from Sam’s and the plethora of cookies, pies, cinnamon rolls, and candy that was on hand.  (I may have eaten one carrot stick.)

Time to detox.   Since January 1, I have read many of your posts about cleanses and re-dedications to eating healthier in 2012.   I was right there with you—until the hospitality room.

So this morning, I got up, dusted off the waffle iron and decided to revamp our stand-by waffle recipe into a little healthier fare.   (I do not want to insult any of you struggling through a cleanse, but this is as close as we are going to get to renewing our purpose to eat healthy.)

Whole Grain “Peanut Butter and Jelly” Waffles

1/4 c. butter, melted and cooled
1 T. honey
1/4 c. olive oil
2 large farm fresh eggs, whipped to a frenzy
1 3/4 c. 2% milk
1/4 c. milled flaxseed
2 1/4  c. whole wheat pastry flour
4 t. baking powder
1/2 t. fine sea salt
1 c. walnut pieces

Melt butter, mix in honey and oil, let cool and set aside.

In a large mixing bowl, whip eggs with a whisk until “frenzied.”   (Seriously, they need to be frothy.)   Add milk and whisk some more.

In a smaller mixing bowl, mix together dry ingredients with a whisk.

Add all ingredients (both butter mixture and dry ingredients and walnuts) to the eggs and stir until just combined.

Ladle on prepared waffle iron and cook until brown and crispy.

Whole grain waffles ready to cook.

I absolutely LOVE peanut butter on waffles.   I decided these whole-grain beauties needed a perfect topping so I topped each stack with about two tablespoons of creamy peanut butter and then I drizzled them with some Vino Cotto.

Waffles in the early morning sunlight. (Actually, it wasn't too early.)

I was really surprised.   I had used the Vino Cotto before on pancakes but only with butter, never with my beloved peanut butter.   It tasted like “grown up” peanut butter and jelly.


More true confessions:   The drizzle of syrup was for picture purposes only.   I dumped it on after the photo snap.

Maybe I will eat healthier tomorrow.

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