Back to School Waffles

Hearty, Whole Grain, Sugarless

Zucchini is plentiful now, all over farmer's markets and home gardens. And, it's easy to keep dried fruit and nuts on hand year around. Our culinary yoga, Theresa Mikuls, started with a waffle recipe from her favorite cookbook, Joy of Cooking, and made changes and edits to pack in more fiber and less sugar.

From an Ayurvedic point of view, the soaked dried fruit and dates are very good for balancing Pitta (the fiery dosha), which can flare up during the summer. However, if you are feeling really Pitta imbalanced, skip the cranberries. And remember, Vatta is the dry dosha, so if you are feeling Vatta imbalanced, skip the dried fruit. The zucchini is good for both doshas.


Preheat waffle iron.

Whisk together in a large bowl:
1 ½ cups whole wheat flour
¼ cup cornmeal or ground flaxseed (optional)
1 tbsp. baking powder
½ tsp. salt

Whisk together in a second bowl:
3 large eggs, well beaten
8 tbsps. of extra virgin olive oil
1 ½ cups milk (or almond or soy milk)

In a saucepan, add:
¼ cup water
¼ cup chopped dried apricots
¼ cup dried cranberries
Bring to boil and then turn off heat.  Allow water to soften fruit and finely dice.

Also prepare:
2/3 cup dates, chopped
1 small zucchini or yellow squash, grated
½ cup raw almonds, crushed

Add fruit, dates and zucchini/squash to dry ingredients and stir to coat with flour.  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Gently whisk them together with a few swift strokes.  (The batter should have a pebbled look, similar to muffin batter).

Open waffle iron and sprinkle raw almonds onto the hot griddle.  Pour a ½ cup, or the amount recommended by your waffle iron’s manufacturer, into the hot iron.  Spread batter to within a ¼ inch of the edge of the grids using the back of a metal spatula or wooden spoon.  Close lid and bake until waffle is golden brown.  Serve immediately or freeze to save for another breakfast.  Kids can heat waffles up easily in the toaster for a healthy breakfast.

Adapted from The Joy of Cooking, Second Edition ©1997