Waffles

I've been making lots of waffles lately. It's an easy way to use up some of the wheat I have stored and since wheat is one of the few foods that Rachel is NOT allergic to, a good way to fill her tummy. Yesterday I experimented with a savory waffle that Rachel used to make a "waffle pizza" with for lunch, minus the cheese of course since she is highly allergic to any milk product.  Then I made some "Apple-Pumpkin-Cinnamon Waffles for afternoon snacks. I added some brown sugar to the recipe so the kids would eat them like a cookie instead of needing syrup. The kids loved them! Rachel is allergic to butter but here are David and his friend Nolan eating fresh, hot waffles with butter. So satisfing to hear their "Ummmm's" and see their little eyes roll back in their heads as they ate their waffles.

Then the boys decided to go strawberry hunting to complete their afternoon snack.

4 c Freshly ground whole wheat flour

1 c brown sugar

2 T Baking Powder

1 t Baking Soda

1 t salt

1T Cinnamon

1t nutmeg and ginger

1/2t allspice

1/2 c olive oil

2 t vanilla

2 T Vinegar

About 1 1/2 c dried apples blendered till smooth with 2-3 c of water-aprox.

1 16 oz can pumpkin

Add dry ingredients to liquid ingredient.

About 1c batter per waffle.

Cook for about 10 minutes on med in waffle iron. 

add more water if too thick 

(I would add 1-2 eggs if Rachel was not allergic)