Ingredients
2 cups buttermilk
½ cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
¼ cup toasted wheat germ or
cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
¼ cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
2 cups buttermilk
½ cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
¼ cup toasted wheat germ or
cornmeal
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
¼ cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
Directions
 | In a medium sized bowl mix | |
| together the buttermilk and the oats; let stand for 15 minutes. | ||
| Next, in a large bowl whisk the | |
| whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt, and cinnamon. | ||
| Stir the eggs, sugar, oil, and | |
| vanilla into the oat mixture. | ||
| Add the wet ingredients to the | |
| dry ingredients | ||
| Mix with rubber spatula until the | |
| mix is moistened | ||
| Coat a waffle iron with cooking | |
| spray and then preheat | ||
| Spoon in batter and cover three | |
| fourths of the surface | ||
| Cook the waffles until they are | |
| crisp and golden. This process usually takes only 4 to 5 minutes. | ||
| Multi-Grain Waffles are a crisp, | |
| nutty-tasting breakfast that you will be sure to enjoy. The cooking time of this recipe is about 30 minutes. This will serve 8 people with 2 servings each. |
| Favorite Recipes |
| Multi-Grain Buttermilk Waffles |
Ingredients
8 slices (One inch thick) day-old egg
bread or French bread
1 cup fresh or frozen blueberries,
thawed if frozen, rinsed and dried
4 ounces cream cheese, cubed
12 large eggs
2 cups milk
½ teaspoon salt
½ teaspoon vanilla extract
8 slices (One inch thick) day-old egg
bread or French bread
1 cup fresh or frozen blueberries,
thawed if frozen, rinsed and dried
4 ounces cream cheese, cubed
12 large eggs
2 cups milk
½ teaspoon salt
½ teaspoon vanilla extract
Directions
| Arrange bread in a lightly | |
| sprayed or oiled 9 by 13 inch baking pan. | ||
| Sprinkle bread with blueberries | |
| and cream cheese cubes. | ||
| In a large bowl whisk together | |
| eggs, milk, salt, and syrup and pour over bread. | ||
| Cover with foil the pan and | |
| refrigerate for several hours overnight. | ||
| Then, bring dish to room | |
| temperature before you begin baking. | ||
| Preheat the oven to 350 | |
| degrees. | ||
| Keep the pan covered and bake | |
| for 30 minutes. | ||
| Remove the foil and bake | |
| another 30 minutes, until lightly browned on top. |
| Baked Blueberry French Toast |
Ingredients
1/3 cup melted butter or margarine
1 cup sugar
2 large eggs
1 to 1 ½ cups mashed ripe bananas
(3 or 4)
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts or other nuts
1/3 cup melted butter or margarine
1 cup sugar
2 large eggs
1 to 1 ½ cups mashed ripe bananas
(3 or 4)
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts or other nuts
Directions
| Preheat your oven to 330 | |
| degrees | ||
| In a large bowl, using an electric | |
| mixer, beat butter and sugar. | ||
| Add in the eggs, bananas, and | |
| water; beat for approximately 30 seconds. | ||
| Next, add the flour, baking soda, | |
| baking powder, and salt; mix until blended. | ||
| Sprinkle the chopped walnuts on | |
| the surface. | ||
| Then, pour mixture into a lightly | |
| sprayed or oiled mini loaf pan (3 larger loaves or 4 smaller loaves). | ||
| Bake until a toothpick inserted in | |
| the center comes out clean, which is roughly 45 to 55 minutes. | ||
| Let it cool in pan on a rack for | |
| 10 minutes and run a knife around the edges to remove from bed pan. | ||
| When the Banana Bread is | |
| cooled, wrap in foil to store. |
| Banana Bread |
Ingredients
2 cups old fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely
packed
½ cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
¼ cup light brown sugar, lightly
packed
1 ½ teaspoons pure vanilla extract
¼ teaspoon kosher salt
½ cup chopped pitted dates
½ cup chopped dried apricots
½ cup dried cranberries
2 cups old fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely
packed
½ cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
¼ cup light brown sugar, lightly
packed
1 ½ teaspoons pure vanilla extract
¼ teaspoon kosher salt
½ cup chopped pitted dates
½ cup chopped dried apricots
½ cup dried cranberries
Directions
| Preheat your oven to 350 | |
| degrees | ||
| Butter an 8 by 12 inch baking | |
| dish and line it with parchment paper | ||
| Place the oatmeal, almonds, and | |
| coconut on a sheet pan and bake for 10 to 12 minutes | ||
| Stir occasionally, until mixture is | |
| a light brown. | ||
| Transfer the mix to a large bowl | |
| and proceed to stir in the wheat germ. | ||
| Reduce the oven temperature to | |
| 300 degrees | ||
| Place the butter, brown sugar, | |
| vanilla extract, and salt into a small saucepan. | ||
| Bring mixture to a boil over | |
| medium heat. | ||
| Cook and stir for about a | |
| minute, then pour over the toasted oatmeal mixture. | ||
| Add the dates, apricots, and | |
| cranberries, and stir well. | ||
| Pour the mixture into a prepared | |
| pan. Run your fingers under water and lightly press the mixture evenly into the pan. | ||
| Bake from 25 to 30 minutes or | |
| until golden brown. Let the granola bars cool for a couple of hours before cutting into squares and serving. |
| Homemade Granola Bars |