Tuesday, July 21, 2015

Zucchini Bread Waffles

Zucchini Bread Waffles
If you love Zucchini Bread, and you love Waffles - this is the perfect Waffle for you! It is made from your own mix, so it comes together quite quickly : )

Zucchini Bread Waffles
Stir Together in mixing bowl
1 cup Shredded Zucchini (approx. 1 small)
2 Cups Stuffedveggies Pancake & Waffle Mix (see below)
2 Tablespoons Tapioca Starch*
4 Tablespoons Sugar (more or less to taste)
2 Tablespoons Orange Juice Concentrate
1/4 teaspoon Cinnamon
1 1/2 Cups Water (more or less as needed for proper batter consistency)

Prepare according to Waffle Iron Instructions

Here are a few tips that work with my Waffle Iron:
I brush the Iron with a little oil from a pastry brush before each waffle is made.
I use a 1/4 cup batter per waffle.
I spread the batter around in the form with the back of a spoon before I close the Iron.
I wait until the light has gone off AND the steaming has almost completely stopped before I open the Iron to remove the waffle.

*The Tapioca Starch helps provide a nice crispy edge to the waffle without the addition of oil to the recipe.

Freezer directions: These are VERY freezer friendly! I let them cool on a wire rack
and put them in a plastic freezer container with a sheet of waxed paper between each one. When I want Waffles for breakfast, I simply remove the desired number from the box, and heat them in the Toaster Oven. They actually are better after toasting than they are fresh out of the Iron! 

Mix in a labeled container. This recipe may be doubled if you have a larger family, or like to have pancakes often.

3 cups whole wheat pastry flour (also known as Graham flour) OR White Whole Wheat Flour*
1-3 tablespoons sugar (white, or raw/turbinado sugar)
1 Tablespoon arrowroot powder, tapioca starch, or cornstarch (acts as vegan egg-substitute for dry mixes)
1 Tablespoon + 2 teaspoons baking powder
3/4 teaspoon salt

*Note Edited in December 2014: For a long time, I only made this with Whole Wheat Pastry Flour, but then recently I couldn't get to my favorite specialty shop, and was forced to try subbing the White Whole Wheat Flour. To my delight, it worked as well or better than the Whole Wheat Pastry Flour. This is great because White Whole Wheat - while still 100% whole grain, is easier to find and cheaper! : )

For LOTS more recipes from this mix, check out my Make Your Own Mix Tab

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