This morning I made some really yummy whole wheat waffles. I chose the recipe because it says the waffles reheat in the toaster well. Recently I’ve really been wanting to make as much of my food from scratch as possible. Today (hopefully) I’m also planning to make Whole Wheat Everything Bagels. (I’ll post my rant about that later.) Anyway, I wanted to share my breakfast before I run off and start my errands and such.
So here we go – Whole Wheat Waffle Sticks
Here’s the first batch cooling. I split these up into two sets of four, wrapped ’em up, and froze them. This morning I ate them with frozen mixed berries (blueberries, raspberries, and blackberries) and a tablespoon of light syrup. Here it is at it’s yummiest.
I also made some Acorn Squash Seeds this morning (I didn’t have any pumpkin seeds. I dropped the ball.), but they didn’t turn out so great. I used Caitlin’s Sugar and Spice Pumpkin seeds recipe, but I forgot to account for the fact that I had WAY less seeds and used much too much cinnamon and sugar. They’re yummy, but they’re not great.