If you’ve noticed that I’ve not been posting as frequently as before, you are right! A good portion of my kitchen stuff is in boxes and we’ve been working on a few little renovation projects on our new house =). It’s messy now, but I know it will be worth it in the end. I made these waffles a few days before I packed up my waffle iron. It had been a while since I’d made waffles but wouldn’t you know that as soon as I packed it up, I had all sorts of waffle recipes floating around in my head ;). I love the combination of honey and rye. You don’t get a strong flavor from the rye flour – more of a subtle nuttiness. If you think you don’t like rye, it might be the caraway seeds that rye flour is often paired with that you don’t like. Rye + honey = delicious! Leftovers freeze and reheat really well too. Give them a try. Enjoy!

Honey Rye Waffles
3/4 cup rye flour
1/4 cup flaxseed meal
1 1/4 cups white whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups fat-free (or low-fat) buttermilk
3 tbsp honey
2 eggs
2 tbsp canola oil
1 tsp vanilla

1. Preheat waffle iron.
2. In large bowl, combine flours, flaxseed, baking powder, baking soda, and salt. Whisk to combine. In smaller bowl, combine buttermilk, honey, eggs, oil, and vanilla. Add to dry ingredients and stir until combined.
3. Cook in waffle iron according to manufacturer’s directions. Makes 8 waffles.

Nutritional Info (per waffle): 221 calories; 7.3 g fat; 31.5 g carbohydrates; 6.5 g fiber; 9.0 g protein.

Categories: Breakfast, Waffles

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