Waffles, baby!

Waffles are a terrific fast food for kids: if you can load them with fruits and/or veggies - and also milk and yogurt - you're covering lots of nutritional bases. Plus you can freeze leftovers and just pop them in the toaster when you want them warmed up. EASY!

Here are three recipes I've adapted for our kids. Because there is canola oil instead of butter they don't have the usual crispiness of waffles, but we don't mind. Also they have less sugar than usual with the idea that we adults can pour a little syrup on to sweeten them up. Finally, they are made on a waffle iron like the one pictured at left. Enjoy!

Kabocha Squash Spice Waffles
Makes almost 3 large (12 small) square waffles

2/3 cup smashed, roasted Kabocha Squash (I’m sure other squash would be fine, too, I just like Kabocha for it’s rich flavor)
½ cup plain full-fat yogurt
½ cup milk
2 eggs
2 tablespoons canola oil
1 teaspoon vanilla
2 tablespoons brown sugar
¾ cups plus 2 tablespoons white whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg

Preheat the waffle iron.

In a large bowl combine well the squash, yogurt, milk, eggs, oil, vanilla and brown sugar. Stir in the baking powder, baking soda, salt, cinnamon, and nutmeg. Add flour and stir just until combined.

Pour onto a waffle iron coated with non-stick spray. Follow the manufacturer’s directions for baking.


Carrot-Whole Wheat-Raisin Waffles
Makes 3 big waffles (12 little squares)

1 cup milk
2 eggs
2 tablespoons canola oil
¼ cup raisins
2 tablespoons sugar
¾ cup white whole wheat flour
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ cup quick oatmeal
½ cup + packed fine grated carrots (about 2 medium carrots)

Whisk together milk, eggs, oil and raisins and set aside 15 minutes to plump.

Preheat the waffle iron.

While raisins are plumping combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix with a fork. Gently stir in oats and carrots.

Pour onto the waffle iron and follow the manufacturer’s instructions for baking.

Oatmeal-Buttermilk-Blueberry Waffles
Makes 16 little square waffles

2 cups quick oatmeal
2 cups buttermilk

Combine in a bowl and let stand to soften, about 10 minutes – less if in a real hurry. Softer it is, the tastier it is. Even overnight is fine.

Add in and stir:
3 eggs
2 tablespoons sugar
4 tablespoons canola oil
dash of vanilla

Stir in:
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt or less

Once that’s combined add:
½ cup white whole wheat flour
1-1/2 cups frozen organic wild blueberries (I bet you could substitute 1-1/2 cups of almost any other fruit or veggie, like raisins or finely shredded zucchini, etc)

Spray a light coat of oil or Pam on a preheated waffle iron. Put a heaping cup of batter on the iron and bake as directed. You end up with 4 big waffles, 16 little squares. Enjoy!