This is one of those delightful recipes that is healthy, versatile, tasty, and LIGHT in texture. I get 5 Belgium waffles out of the original recipe. (wheat germ and flax seed are not the same. One is from the outside of the wheat kernel, the other is ground flax seed. They are similar in texture.) The flax seed gives some oil to help with crispness of the baked waffle. The oil and applesauce lend themselves to substituting other things (banana, sweet potato, potato, etc.) I've substituted the a.p. flour with other flours (including whole wheat)...if i'm short, but I use 1 cup white ww or plain ww as a rule as that's sort of the point of this recipe. I sub ingredients for variety or if I'm short, but this recipe needs no modifications or improvements in our opinion. I use my Misto to prep my waffle iron for the first waffle...then nothing further. No sticking problems. My go-to recipe.
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This is one of those delightful recipes that is healthy, versatile, tasty, and LIGHT in...