During the week, I eat oatmeal for breakfast every single morning. Usually with raisins and walnuts. On special days, with blueberries. It's my quick and easy go-to breakfast, and I thoroughly enjoy it.
But on the weekends, I like something a little more decadent. French toast. Pancakes. Waffles. Especially waffles. There's just something about all those perfectly perfect little squares soaking up butter and syrup. It's clearly a food made to be relished.
I'm always working on new and interesting healthy takes on the traditional waffle recipe, and this weekend's version was a real winner. The peaches and nectarines we got from the farmers market were to die for, and I knew they'd be splendid in a breakfast treat. Unfortunately for Navah, I gave her my cold (I'm very generous), and she couldn't really taste them. So guess I'll just have to make them again. Poor, poor me.
When you make these this weekend (as I suspect you will), be sure to make enough for everyone to have seconds because before you know it, they'll be going
Whole Wheat Ginger Peach Waffles
1/2 cup unsweetened applesauce
1 3/4 cup soy milk (we use Westsoy's unsweetened vanilla)
1/2 cup canola oil (we actually used safflower because I was out of canola)
1 tablespoon vanilla extract
1 tablespoon agave nectar
2 cups white whole wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 peaches, diced
1 tablespoon powdered ginger
confectioners sugar and peaches for garnish
1. Preheat your waffle iron. Mix all the ingredients together (so special order necessary).
2. Pour the recommended amount into the waffle maker (ours is 3/4 cup), and await deliciousness.