Tuesday, May 29, 2012

Whole-Wheat Almond Waffles with Honey-Roasted Rhubarb

This recipe was inspired by two things...first, I wanted to experiment with some rhubarb recipes that didn't include strawberries. The farmer's market has had fresh rhubarb for a month now, but no strawberries until this past Saturday. I really wanted to make something with JUST rhubarb and luckily I found lots of good recipes on Two Peas and Their Pod.

My second source of inspiration came from a bag of almond meal sitting in my cupboard from when I experimented with going gluten-free a few months ago (to try to help with my migraines...it totally didn't work, but I really fell in love with using almond meal in my cooking). Also, I like any excuse possible to incorporate almond extract into a meal.

These waffles are fluffy, yet hearty, and the topping is tart, yet sweet. Combined, they make an amazing lazy Saturday morning breakfast!

Chop your rhubarb. Eat a piece because you're curious about what raw rhubarb tastes like. Immediately regret your decision.

Zest your orange and then juice it. Lick the orange juice off your fingers in an attempt to get the raw rhubarb taste out of your mouth.

Whisk your sweet things...they'll smell heavenly.

Toss the tart rhubarb in the sweet orange honey...lick the spoon (removing all hints of rhubarb-mouth).

Roast your rhubarb till it's soft and tastes like honey and orange and Spring-time.

Make some waffles (you'll be glad you did). Mix your dry ingredients (and try not to spill flour everywhere for once in your life).

Mix your wet ingredients...marvel at the smell of almond extract.

Add your wet stuff to your dry stuff...mix it up and pour some on your waffle iron. Close the lid and BAM...a few minutes later you'll have a waffle that looks like it was made by a gosh-darn professional.

Make sure your first waffle is approved by your official taste-tester.

Make a whole stack of these golden beauties!

Pick out your favorite waffle. Top it with yogurt and honey and rhubarb and almonds and lots of sunshine. Dig in!

Honey-Roasted Rhubarb
Makes Topping for 8 Waffles
Recipe Adapted from Two Peas and Their Pod

4 cups chopped rhubarb
1/2 cup honey
1/4 cup fresh orange juice
2 teaspoons orange zest

Preheat oven to 400 degrees.

In a medium bowl, whisk together honey, orange juice and orange zest. Add the chopped rhubarb to the bowl and stir to coat evenly.

Pour the rhubarb mixture into a greased baking dish. Bake for 15-20 minutes, until soft.

Whole-Wheat Almond Waffles
Makes 8 Large Waffles
Original Recipe

1 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1/4 cup almond meal
1 tablespoon baking powder
1/2 teaspoon salt
3 large eggs
8 tablespoons melted butter
1 1/2 cups milk
1 tablespoon honey
1 teaspoon almond extract
Plain Greek yogurt, honey and toasted almonds to garnish.

Preheat your waffle iron.

In a large bowl, whisk together flour, whole-wheat flour, almond meal, baking powder and salt.

In a medium bowl whisk together eggs, butter, milk, honey and almond extract.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Lightly whisk together (the batter will look bumpy).

Spoon 1/2 cup batter onto your waffle iron, close lid, and bake until waffle is golden brown.

Serve immediate or keep warm in a 200 degree oven.

Top each waffle with a dollop of plain Greek yogurt, a drizzle of honey, 2 tablespoons of the roasted rhubarb, and some toasted almonds.

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