Waffles

These are always in my freezer for breakfast! They are a favorite lunch or dinner option too! I typically double this recipe because they freeze great and you can pull one out at a time and toast it! Its a homemade "Eggo" waffle without loads of chemcials and preservatives. Below is the single version, double the ingredients to make about 8 large waffles (4 squares per waffle).

A few tips:

*Remember to mix the dry ingredients separate. And add the beaten whites and the yolks last!

*Separate the egg whites and yolks, use BOTH. But separate and beat the whites.

*Use a 3/4 cup of batter on the hot iron with each waffle in my iron they only take about 3-5 minutes per waffle! You dont want to over cook them if you are freezing them.

Recipe:

1 and ¾ cup of flour (use a white and wheat combination if you like so they are not too heavy)

4 teaspoon (aluminum free) baking soda

½ tsp salt (optional)

2 Eggs *Separate and beat the whites and add in last to the mixture

1 ½ cup of organic milk or unsweetened almond milk

¼ cup of coconut oil or apple juice from juicer!

Bake in hot waffles iron * thin slices of bacon or ham can be added in the waffle batter for a family favorite called specindickin' by my grandpa.

Cool before layering between wax paper in a freezer ziploc bag.

How my husband enjoys his... yes both organic butter and peanut butter with maple syrup! YUM!