91% less cholesterol • 56% less total fat than the original recipe. Substituting part of the all-purpose flour with whole wheat flour and ground walnuts doubles the fiber and adds a nutty flavor.
- cup Gold Medal™ all-purpose flour
- cup Gold Medal™ whole wheat flour
- cup coarsely ground toasted walnuts
- teaspoons baking powder
- teaspoon baking soda
- egg whites
- 2 1/4
- cups buttermilk
- tablespoons oil
Cascadian Farm™ Blueberry Sauce (recipe below)
- Cascadian Farm™ frozen organic blueberries
- cup white grape juice
- tablespoon honey
1In a medium bowl, stir together all-purpose flour, whole wheat flour, walnuts, baking powder, and baking soda. In a large bowl, beat the egg whites with an electric mixer on medium speed until very foamy. Stir in buttermilk and oil. Gradually add flour mixture, beating by hand until smooth.
2Pour 1 cup of the batter onto grids of a preheated, lightly greased square waffle baker (or 2/3 cup batter for a round waffle baker). Close lid quickly; do not open lid until waffle is done. Bake according to manufacturer directions. When waffle is done, use a fork to lift waffle off grids. Repeat with remaining batter. Serve waffles warm with Cascadian Farm™ Blueberry Sauce.
3Blueberry Sauce: In a medium saucepan, combine 1 cup Cascadian Farm™ frozen blueberries, 1/4 cup white grape juice, and 1 tablespoon honey. Heat just until bubbles form around edges. Cool slightly. Transfer mixture to a blender. Cover and blend until smooth. Transfer sauce to a serving bowl. Stir in 1 cup Cascadian Farm™ frozen blueberries. Makes about 1 2/3 cups sauce.