Served with warm maple syrup, these waffles are a comforting fall treat.
1/2 cup toasted walnuts 1/2 large apple, cored 1 3/4 cups reduced-fat milk 1 large egg 1 large egg white 1/4 cup vegetable oil 3/4 teaspoon pure vanilla extract 3 tablespoons light brown sugar 1 1/2 cups unbleached, all-purpose flour 1/4 cup wheat germ 1 tablespoon plus 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground cinnamon
Nutritional information per waffle: Calories 220 (45% from fat) • carb. 24g • pro. 6g • fat 11g • sat. fat 1g • chol. 25mg • sod. 352mg • calc. 230mg • fiber 1g
Insert the chopping blade into the food processor; fit onto the motor base. Put the walnuts in the work bowl. Pulse 2 to 3 times on High to chop. Remove the chopping blade and replace with the reversible shredding/slicing disc, with the shredding side facing up. Shred the apple directly into the work bowl with the nuts. Remove the food processor attachment and reserve. Put dry ingredients in a large mixing bowl. Whisk to combine. Put the milk, egg, egg white, oil and vanilla into the blender jar. Run on Low for 20 seconds to fully combine. Add half of the dry ingredients. Pulse on Low to combine; scrape down sides of the jar. Add the remaining dry ingredients and pulse on Low to just combine (it is OK if there are still dry patches in the batter). Transfer the batter to the large mixing bowl that was previously holding the dry ingredients. Add the reserved apple and walnuts; fold to just combine. Preheat a Belgian waffle maker to desired setting. Pour the suggested amount of batter (refer to waffle maker instructions) onto the prepared, preheated waffle maker. Quickly and carefully spread the batter evenly with a heatproof spatula. Close the cover and cook until done. Serve immediately.
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