Thursday, 27 September 2012

Overnight Wholewheat Apple Waffles



Fall, fall, finally fall! Although I love every season, the coming of Autumn is always something particularly exciting to me! One of the main reasons? Food of course! Autumn is the season to collect the harvest, cook rich food and fatten up! And so with fattening up in mind I counterbalance this heart healthy fiber-full apple harvest waffle recipe with a dollop of my brother's decadent English cream. Inspired by the New York Times recipe for overnight waffles and my own experience with bread, I decided to let the recipe ferment overnight for the ultimate chewy consistency and malted flavour. Enjoy!






-4 c. wholewheat flour
-1 1/2 tsp. active-dry yeast
-1 tsp. salt
-1 c. warm soy milk (or normal milk!)
-3 c. real apple juice
-2 large eggs, lightly beaten
-3 tbsp. melted butter
-2tbsp canola oil
-1.5 tsp vanilla
-3 tbsp. maple syrup
-¼ tsp. cinnamon



1) The night before you plan to serve the waffles, add the yeast to the warm soy milk/milk and wait for it dissolve, while it is dissolving assemble the flour, salt and sugar mixing together and adding the apple juice.
2)Once the yeast has dissolved add it to the combined dry ingredients, mix until incorporated, let sit overnight.
3) Beat eggs, vanilla, butter and oil together before incorporating it to the waffle mix, the batter is now ready to be cooked up! Serve with Bananas and English Cream



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