12 April 2011

Breakfast for Dinner

For much of the day on Sunday I was seeing tweets from various people talking about waffles, syrup, and all the wonders of comfort breakfast food. The Pavlovian response, of course, was waffles for dinner on Sunday night. I thought I was going to make a cornmeal waffle when I started trolling the internet for recipes, but then I came across a recipe for Sunrise Wholegrain Waffles from Kate in the Kitchen.

These are filled with a hodgepodge of goodness and health. Oat and rye flour join the standard white (although I think next time I’m going to try using wheat instead). Flax-seed and cornmeal combine with the flour mix to produce a delicious, crispy waffle.

To up the protein content and avoid using syrup I opted to top the waffles with Chobani pineapple Greek yogurt and a mix of tropical fruits. Delicious!

BTW, I highly recommend you follow Kate's blog. She is nothing short of incredible...

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