Whole-Wheat Waffles with Apple Topping

November 8, 2011 by Aliesha

I recently started using a WonderMill grain mill (another post on that coming tomorrow!), and I love being able to have freshly ground whole-wheat flour whenever I want! I made these waffles last week (and again yesterday) and we all really enjoyed them. They are hearty and filling, and the apple topping adds a delightful natural sweetness that eliminates the need for sugary syrup on top.

Whole-Wheat Waffles

2 large eggs
2 cups whole-wheat flour
1 3/4 cups milk
1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)
1 Tbsp. sugar (I used 1 Tbsp. sucanat)
4 tsp. baking powder
1/4 tsp. salt

Heat up your waffle iron. In a mixing bowl, beat eggs with a whisk until fluffy. Beat in the remaining ingredients just until smooth (do not over mix).

Spray waffle iron with non-stick spray (or brush with oil) before making each waffle (this is especially important if you replace some of the oil with applesauce). Pour batter into waffle iron, close lid, and let cook until steaming stops (around 5 minutes, depending on your iron).

Remove waffle, and if not serving immediately, place in a basket lined with a tea towel and cover with another towel.

Serve topped with a little butter, a generous scoop of apple topping (recipe below), some roughly chopped nuts (optional; we like pecans), and a drizzle of pure maple syrup (optional; Tad uses it, but Vera and I don’t)!

This recipe made 10 waffles (our iron makes two square-shaped waffles). If you are making round waffles, it would probably make about 6.

Apple Topping

4 apples, cored & peeled, and sliced thin (I have used Gala and Honeycrisp, but tart apples are fine too)
enough water to prevent scorching
1/2 tsp. cinnamon, to taste
up to 1/4 cup honey, to taste (I didn’t use any since my apples were so naturally sweet, but I would probably use it with tart apples)

In a saucepan, combine apples and water and bring to a boil. Turn the heat to low, then simmer until apples are tender (about 5 minutes). Remove from heat and drain. Stir in cinnamon and honey (if needed, and not for children under 2).

Serve over waffles or pancakes. Serves 4-6.

Enjoy!

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Occupied

November 7, 2011 by Aliesha

As you can probably tell from the silence on the blog last week/weekend, I have been pretty busy!

Thought I’d share some of the things I’ve been doing in the last week:
-baking bread (I’ve been grinding my own wheat!)
-trying new recipes (I think I’ve tried six+ new recipes in the last week)
-baking ahead for Thanksgiving and Christmas (I have Angel Rolls, sweet potato casserole, and several batches of cookie dough in the freezer)
-making Christmas gifts (I made 20 gifts for $0 last week… will post about that soon!)
-cleaning (I’m on a “Clean ALL the things!” spree lately)
-playing with Vera (she makes me laugh… and I love spending time with her)
-reading (currently I’m trying to finish One Thousand Gifts, which I began months ago)
-recording God’s blessings to our family (I started a journal for this purpose!)

I’ll try to keep the posts coming this week, but if I miss a day, it’s probably because I’m doing one (or all) of the above!

Weaned

November 7, 2011 by Aliesha

Over the weekend, Vera nursed for the last time. I am so thankful for the wonderful nursing relationship we had over the last fourteen-and-a-half months! It’s really amazing to think that I personally nursed Vera every single day for her whole first year of life and then some.

I think because I am pregnant my milk supply dwindled, encouraging her to wean at this time. But I don’t think she minds, since she is a great eater and enjoys a wide variety of solid foods. The weaning process has been very gradual, and while I cried a lot about it (since I knew it was coming) about a month ago, I am at peace now knowing that the timing is right.

We still cuddle at night in the rocking chair in her room while Daddy reads a Bible story.