This idea has been floating around in my heat for a couple of weeks, and I only just got up the courage to give it a try.
Lemon Poppy Seed… Waffles.
I had this idea after creating the recipe for this Chia Seed Waffle, which boasted a wonderful combination of a fluffy texture and interesting “popping” of the chia seeds between your teeth. Additionally, I’m always a huge fan of taking a classic flavor combination, such as lemon poppy seed, or even blueberries and cinnamon, and using it in an unconventional way. You certainly wouldn’t think of Blueberry Muffin Cookies as a typical cookie recipe, and yet the combo of a warm blueberry muffin in a bite-size cookie shape just works.
These waffles are no different. They’re naturally lightly sweet from the applesauce used as an oil-substitute, yet every bit as lemony as a lemon poppy seed muffin due to the use of both lemon zest and fresh lemon juice in the recipe. Additionally, not only will this recipe satisfy your flavor palate, but it will keep you feeling full for hours! This is due to the combination of whole wheat and oat flour- both of which are high in protein and whole grains. What better of a combination could you find?
This recipe is absolutely perfect to use if trying to impress family or friends. The unconventionality of it may initially raise a few eyebrows, but trust me when I say your guests will be blown away with the first bite!
Because seriously, lemon poppy seed muffins in waffle-form?
Talk about the best of both worlds!!
Lemon Poppy Seed Waffles
- 1 3/4 c old fashioned oats (or 1 1/2 c oat flour)
- 1/4 c whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c applesauce
- zest of one lemon
- 1 tbs lemon juice
- 1 tbs poppyseeds
- 1 egg
- 3/4 c milk of choice (I used almond milk)
- stevia to taste
Process oats in a blender or food processor until they have the consistency of oat flour. In a mixing bowl, mix all dry ingredients together, including oat flour. If using fresh ginger, grate and mix in as well, if using dry, simply measure 1 tsp ginger and add to the batter. Add milk, applesauce, molasses, and egg white and stir until combined. Add stevia until desired sweetness is reached (or substitute with about 2 tbs brown sugar). Chop up apples into bite-sized pieces and fold into batter. If desired, skin the apple before chopping, but this step isn’t necessary. Heat up a waffle iron and grease with cooking spray. Pour about 1 c of batter onto iron (if using an 8 in belgian waffle iron), sprinkle on scant tsp of flax seeds, close iron, and allow the waffle to cook for roughly 8 minutes (time may vary based on size). Once it’s cooked through, plate it and top with desired fruit, syrup, etc. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 3 servings)