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Thursday, August 5, 2010

Waffles: It's what's for breakfast

I went blackberry picking at Magnuson Park yesterday with my friend Shelley, and got close to a gallon of blackberries! (this is a lesson for you, backyard! Start making more than 10 berries, and I won't have to leave home!)

Anyway, I wasn't entirely sure what I was going to do with them, so I decided to freeze some and cook with some today. The first step was rinsing them with water, and lots of it. I recently read an article about improving the longevity of berries by rinsing them with very hot water, so I decided to try it. After removing all the leaf bits and such, I covered the berries with near boiling water for about 30 seconds, and rinsed them off again.

This is supposed to really reduce molding of the berries, and keep them good for a longer amount of time. Then, I made one layer of them in a baking pan, and put them in the freezer.

This is the second batch that got covered and put into the fridge. This morning, I decided to make Blackberry Waffles!
Blackberry Waffles:
1 cup+ 2 Tbsp. flour
1 cup oatmeal
1 1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar (white or brown is ok)
1 1/2 c. soy milk
1/2 c. applesauce
3 Tbsp. vegetable oil
1 cup blackberries
In a mixing bowl, stir together the dry ingredients. Then add the applesauce, soy milk, and oil. Mix well. Let it sit for about 5 minutes for the oatmeal to blend with the rest of the batter. Add the blackberries last, and stir in.


Preheat your waffle iron. After it is ready, spray with cooking spray, and ladle in the waffle batter. Close waffle iron, and cook until it tells you it is done. Remove carefully! Serve with syrup and maybe even peanut butter!

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