L'eggo the Eggo

My next installment for healthy, go-to, hand made, REAL food portables is none other than the WAFFLE!

I’m not really a waffle eater, or a pancake eater for that matter. Maybe it has something to do with the fact I can’t seem to break my morning breakfast routine of a peanut butter sandwich. However, I do enjoy a crispy waffle from time to time and the recipe below is no exception. Consider sandwiching some nut butter on these beauties before running out the door for a long day of shopping, carting the kids around, or if you’ve got a tough workout later in the day.

As tedious as it may seem to pull the waffle iron out, cook up some rice, and spend 5-6 minutes per batch the alternative is a freeze burned ingredient heavy hockey puck. Take a look at the ingredients of a popular whole wheat brand.

WATER, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WHOLE WHEAT FLOUR, VEGETABLE OIL (SOYBEAN AND PALM OIL), EGG WHITES, WHEAT BRAN, SUGAR, CONTAINS TWO PERCENT OR LESS OF LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, CALCIUM CARBONATE, MALT FLAVORING, WHEY, SOY LECITHIN, VITAMIN A PALMITATE, REDUCED IRON, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), CALCIUM PANTOTHENATE, FOLIC ACID, VITAMIN B12.

Rather lengthy don’t you think?

Now take a quick look at the recipe below.

I counted 7 ingredients vs. the 20+ from above. I should have stopped counting at 10. I hope you can see just by looking at the an ingredient list the value in taking the time to create your own portables with nothing but the best ingredients and your own 2 hands!

Recipe taken from: The Feed Zone Cookbook by: Biju Thomas & Allen Lim

Waffle Ride Sandwich

2 cups of COOKED brown or white rice

3 eggs, lightly beaten

1 ripe banana

2 TBSP molasses (I’d probably sub in maple syrup or honey…up to you!)

2 TBSP rice OR potato flour

½ - 1 cup Milk (I’m sure you could sub in a non-dairy blend of your choosing)

pinch of salt

1. Heat waffle iron

2. Mix all ingredients in a blender or food pro, adding milk slowly to achieve desired thickness. The batter should be thick.

3. Pour batter into waffle iron, nearly filling the area allowing for room for batter to spread. When the surface of the waffle looks crisp, remove the waffle gently.

4. Allow the waffle to cool before spreading with a nut butter of your choosing or any other spread and sandwich. Cut the sandwich into smaller squares or wedges to spread throughout the day or a workout.

If you do not plan to use the waffles after cooling, wrap separately in wax paper and freeze in a plastic bag.