August 31, 2013
Rye Waffles with Black Raspberry Sauce
from Naturally Ella
2/3 cup rye flour
1/3 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons melted butter
1 tablespoon molasses
1/4 cup regular or greek yogurt
1/4 cup milk or almond milk
1 teaspoon vanilla extract
1 cup black raspberries (or substitute blueberries)
1 tablespoon maple syrup
1 tablespoon lemon juice
Preheat waffle iron and preheat oven to 200˚.
In a bowl, combine rye flour, wheat flour, baking powder, and salt. Stir to combine. In a separate bowl, whisk together eggs, melted butter, molasses, yogurt, milk, and vanilla extract. Pour into dry ingredients and stir until combined.
Pour some of the batter into a waffle iron and cook according to iron’s instructions. Remove from iron and place on a baking tray. place tray in oven and keep waffles warm while making the rest.
While waffles cook, combine black raspberries, maple syrup, and lemon juice in a small sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until ready to use.