Whole grain healthy higher protein alternatives to stinky chemical-laden junk waffles are here! We are waffle people. We really are. We actually have a waffle problem. Wait...are we just using the word "waffle" instead of "awful"? Yup. We're dorks. Here in the test kitchen however, you can never underestimate the power of a chef who loves chocolate but still needs to fit into her jeans. It's an evil vortex of genius. We love evil chocolate waffles. They're delightfully divine and well...we shouldn't eat them...endlessly. On the other hand...there are five fingers. Look. If chocolate sugar-free whole-grain waffles are covered with a no-sugar added natural tart-sweet strawberry compote with toasted walnuts and fresh slices of banana, we're really not being evil right? We're sharing some bliss. Right? Just one of these waffles contains 16 grams of protein, that's 32% of the recommended daily allowance for protein along with 60 grams of whole grain. That's over half of the recommended daily allowance for whole grain. See. Chocolate waffles are good for you. It's science people!
Chocolate Waffles with Berry Compote and Bananas
Directions: *Before cooking, wash and sanitize all work surfaces, hands and utensils. Combine all ingredients in a medium bowl. Bake 1/2 cup batter in a well-oiled waffle iron. Wash and sanitize all work surfaces, hands and utensils after handling raw batter. Serve warm with any sugar-free fruit topping of your choice. We used 1/2 cup mashed fresh strawberries, and 1 Tbsp. fresh mashed raspberries topped with 1 Tbsp. toasted walnuts and 1/4 cup sliced banana per waffle. Yield 4 waffles.
Estimated Nutritional Information with fruit topping: 1 waffle, 365 cal, 7 g fat, 69 carb, 13 g fiber, 15 g protein.
Estimated Nutritional Information without topping: 1 waffle, 310 cal, 1 g fat, 63 carb, 11 g fiber, 16 g protein
*You'll notice us adding some baking safety tips to many of our directions here on Organic Grains. This is in response to some recent developments in the flour and milling industry. The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.