Breakfast for Dinner Birthday Menu
These waffles are naturally gluten-free and can be customized with any flavors you like. The recipe is adapted from “Against the Grain” by Nancy Cain. Makes 16 waffles
Blueberry, Lemon and Poppy Seed Buckwheat Waffles
Spring Pea and Chive Frittata
Roasted Strawberry Rhubarb Parfaits
Cacao Nib and Hemp Granola
3 large eggs, separated 1/3 cup canola oil
2 cups light buckwheat flour (see note)
1 tablespoon sugar 2 teaspoons baking powder
1 teaspoon salt 1 1⁄2 cups milk Grated zest of 1 lemon
2 tablespoons poppy seeds
1 cup blueberries (fresh or thawed frozen)
Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes.
Preheat waffle maker. Using a hand mixer, beat egg whites until soft peaks form.
In a medium bowl, combine egg yolks and oil and beat until blended. Add flour, sugar, baking powder and salt and beat until fully incorporated. Gradually beat in milk until combined. Stir in lemon zest and poppy seeds. Gently fold in blueberries, followed by egg whites, maintaining their fluffiness as much as possible.
Grease waffle iron if necessary and ladle appropriate amount of batter to fill mold. Cook according to waffle maker directions until steam no longer emits from the waffle maker. Keep warm in 150-degree oven or serve immediately.
Note: You can also use regular buckwheat flour, but waffles will be more grainy.
Per serving (2 waffles): 250 calories, 27g carbohydrate, 8g protein, 13g fat (2g saturated), 286mg sodium, 4.5g fiber.