Nutritional Value per 2½ Waffles:

Calories: 426
Calories from Fat: 118
Total Fat: 14 g
Saturated Fat: 2 g
Total Carbs: 65 g
Fiber: 6 g
Protein: 15 g
Sodium: 452 mg
Cholesterol: 58 mg

Multigrain Waffles with Raspberry Sauce

Details

Stay warm and toasty this fall with these sweet and scrumptious multigrain waffles from The Eat-Clean Diet® Cookbook 2. The addition of warm raspberry sauce – sweetened with raw honey instead of sugar – will please your taste buds, but won’t compromise your waistline.

Ingredients

• 2 cups / 480 ml low-fat buttermilk
• ½ cup / 120 ml old-fashioned rolled oats
• 1 cup / 240 ml whole wheat flour
• ½ cup / 120 ml whole grain stone-ground corn flour
• ¼ cup / 60 ml whole grain stone-ground cornmeal
• 2 tsp / 10 ml baking powder
• ½ tsp / 2.5 ml baking soda
• ¼ tsp / 1.25 ml sea salt
• 1 egg
• 2 egg whites
• ¼ cup / 60 ml raw organic turbinado sugar
• 2 Tbsp / 30 ml safflower oil
• 1 tsp / 5 ml real vanilla
• Eat-Clean Cooking Spray
• Raspberry Sauce

Preparation

1. Preheat a waffle iron and place a baking sheet underneath to catch any batter drips. Mix buttermilk and oats in a medium bowl and set aside.
2. In a large bowl, whisk together wheat flour, corn flour, cornmeal, baking powder, baking soda and salt. Stir egg, egg whites, sugar, safflower oil and vanilla into reserved oat and buttermilk mixture, and pour into dry ingredients. Using a rubber spatula, mix until just moistened (the batter will be a little lumpy). Do not over mix.
3. Coat the waffle iron with Eat-Clean Cooking Spray. Spoon batter into center and spread out to almost completely cover the surface, stopping about a quarter-inch from the edge (you will need about 2/3 cup / 160 ml batter for a 4 x 8-inch waffle iron). Cook until waffles are crisp and lightly browned, 3 to 4 minutes. Repeat with remaining batter. If waffles are not going to be eaten right away, place on a baking sheet in a single layer and keep warm in a 200°F / 90°C oven. Divide waffles among plates, and serve with warm Raspberry Sauce.