Waffle Recipe for Clean Eaters
Resolving to “eat clean” is often a lifestyle choice brought about by a major health scare of some sort, but either way, it can only be a good thing. Hopefully you’re not at a stage where clean eating is a matter of life and death and that you rather seek to eat clean as more of a preventative measure against the myriad of health complications which quite easily arise from the junk we put inside our bodies.
Things got a bit crazy for me personally when I actually took the time to read just what they put in some frozen waffles produced by a popular food producer which has sadly become synonymous with the quintessential western breakfast. I’m pretty sure a chemistry teacher would agree that these frozen waffles belong in a lab rather than in a human being’s body and the manufacturers even recommend that their waffles be paired with genetically modified milk! They don’t outright say “serving suggestion: great with GMO milk,” but rather do so through recommending a brand of milk which is all GMO…
Anyway, here’s to making better lifestyle choices through better eating choices and I’ve looked long and hard to find a waffle recipe to replace all the junk that comes with frozen waffles. Perhaps not all shop-bought frozen waffles are that bad however, something I’ll admit as a result of the fact that the waffle recipe I’m sharing here yields waffles which can be frozen as well and then reheated to enjoy up to six whole months after baking them fresh.
I got myself a nifty little waffle maker from https://www.expondo.co.uk/mobile-catering-equipment/, which produces some rather “professional-looking” waffles which can rival any of those frozen ones produced commercially, so that’s even more of an incentive to eat cleaner waffles.
So here’s the recipe:
Large eggs x2 (free-range chicken eggs)
Milk – 1 1/2 cup
Raw honey – 3 tablespoons
Pure vanilla extract – 1 tablespoon
Extra virgin olive oil – 3 tablespoons
Salt – 1/2 teaspoon
Whole wheat flour – 2 cups
Aluminium-free baking powder – 1/2 teaspoon
Beat the eggs lightly in a large mixing bowl then add in the olive oil, honey, milk, vanilla extract, salt and baking powder. Whisk until the batter is well combined, then proceed to add the whole wheat flour. Continue mixing until well combined.
Preheat your waffle maker – mine heats up rather quickly, so I preheat it while I’m still mixing the last of the batter. Naturally you’ll preheat according to the instructions furnished by the manufacturer of your particular waffle maker, after which time you will use your discretion to measure the amount of batter you’ll be pouring onto the waffle maker. The one I have has two relatively big irons, each of which accommodate about a third of a cup to make up one waffle each.
Cook according to your liking, but it shouldn’t take more than 4-5 minutes to cook a golden, crispy waffle that’s nice and soft on the inside.
Enjoy! – You can use any milk you like, but in the spirit of clean eating I use almond milk, otherwise you can also substitute raw honey with maple syrup if you want.