Adding whole grains to the batter gives waffles a bump up in nutrition.
But what can you do about the urge to puddle too much syrup into the honeycombed surface?
Skip the syrup and try The Star’s Gingered Whole-Grain Waffles With Autumn Fruit, and you’ve added even more flavor — and fiber — to your morning routine.
Equipment: Don’t have a waffle maker? We found an inexpensive version at a kitchen store for $30 to test the recipes, and we’ve been stocking the freezer ever since.
Cooking tip: To toast the walnuts, place nuts in a single layer in a baking pan. Bake at 350 degrees 5 to 7 minutes or until lightly toasted.
Serving tip: Waffles can be frozen and quickly heated on a busy morning; place baked, cooled waffles in resealable plastic freezer bag and freeze. Toast to reheat.
Autumn Fruits may be prepared the day before. Cover and refrigerate until ready to serve. Heat until warm, then spoon over waffle.
Short on time? Omit autumn fruits and top each waffle with applesauce, chopped fresh fruits, all-fruit spread or yogurt.