Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
High-Fiber Waffles with Raspberry-Chia Sauce
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 447
- Total Fat
- 17 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 100 milligrams
- Sodium
- 375 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 14 grams
- Sugar
- 26 grams
- Protein
- 11 grams
These hearty, golden waffles are a delicious way to add a little extra fiber to your morning! A combination of whole wheat flour and oat flour gives them a wholesome, nutty flavor while keeping the insides tender and the edges crisp. They're topped with a sweet/tart raspberry sauce thickened naturally with chia seeds for another boost of fiber – 14 grams per serving. Finish with a drizzle of maple syrup for a breakfast that's as satisfying as it is delicious.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 447
- Total Fat
- 17 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 100 milligrams
- Sodium
- 375 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 14 grams
- Sugar
- 26 grams
- Protein
- 11 grams
Ingredients
Raspberry Sauce:
High-Fiber Waffles:
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Directions
- For the raspberry sauce: Combine the raspberries, sugar, chia seeds, lemon juice, vanilla bean paste and salt in a medium saucepan over medium heat. Cook, stirring occasionally and gently mashing the raspberries with the back of a spoon, until the berries break down and release their juices, 3 to 4 minutes.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Remove from the heat and let cool slightly. The sauce will continue to thicken as the chia seeds absorb the liquid. Set aside until ready to serve.
- For the high-fiber waffles: Preheat a waffle iron according to the manufacturer's instructions.
- Whisk together the whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, melted butter, vanilla bean paste and eggs in a separate medium bowl until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine; be careful not to overmix. Let the batter rest for 5 minutes to allow the flours to hydrate.
- Lightly grease the waffle iron with nonstick cooking spray, if needed. Pour about 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until the waffles are golden brown and crisp, 3 to 5 minutes, depending on the iron. Repeat with the remaining batter.
- Serve the waffles warm, topped with the raspberry-chia sauce and maple syrup.
Cook’s Note
To keep the waffles warm and crisp while cooking the remaining batter, place them in a single layer on a wire rack set over a baking sheet in the oven at 200 degree F. This helps prevent them from becoming soggy.
