Make-Ahead Breakfast: Freezer Waffles (3 ways)
Next to figuring out what the heck to pack for school lunches (if that's even a thing for you, this year!) I think breakfast is the next hardest meal for many mamas- myself included, so I've been working hard on coming up with some delicious (and nutritious) easy lunch options for those busy school (or distance learning) mornings.
These waffles are great as-is, and just as delicious frozen and re-heated in the toaster! We use a belgian waffle maker (this is the inexpensive one we use) and divide into quarters to freeze (fully cooled).
For this recipe, I chose to use Einkorn flour (I love Jovial Foods brand) an ancient grain that has been shown to be more friendly for the digestive system than regular wheat flour, and I've found the same myself. That being said- it is not gluten-free, so if you have celiac- this one isn't for you, but it is a great option to try if a lot of gluten isn't your friend.
You are also welcome to substitute good old white, whole wheat or spelt flour for the Einkorn.
Classic Einkorn Belgian Waffles
Makes 5-6 large belgian waffles 2 cups einkorn flour 2 tsp baking powder 1/4 cup coconut sugar (you can use regular cane sugar as well) 1/4 tsp sea salt 2 eggs 4 tbsp melted butter 1 1/2- 1 3/4 cup milk 2 tsp vanilla extract
Preheat waffle maker. Whisk together dry ingredients.
In a separate bowl, whisk wet ingredients. Stir dry into wet and let sit for 1 minute.
Spread 1/3-1/2 cup onto a waffle maker and cook for 4-4.5 minutes. Cool completely before freezing.
I like freezing with a paper towel to avoid extra moisture.
Mix it up:
Blueberry: add 1 cup fresh blueberries to the mix
Chocolate Chip: add 1/2 cup chocolate chips to the mix
To re-heat: reheat in the toaster, toaster oven or microwave (will not be crispy) until heated through.