Whole Wheat Belgian Waffles

22 Aug

Pommes Frites. Bananaweizen. Currywurst. Spaghettieis. Schokolade. Doener-kebab. Broetchen. Torte. These were the foods that defined my time studying abroad in Germany. Six years ago, I spent the most wonderful semester immersed in the culture of my background, learning & speaking German, cheering on the German National soccer team during the world cup, making friendships to last a lifetime, traveling throughout Europe on long weekends, and eating and drinking…a lot.

Whole Wheat Belgian Waffles | xtinaluvspink.wordpress.com

I grew up eating German food, thanks to my mom, and Oma and Opa living right next door to us. I knew all about Spaetzle, Rolladen, Sauerkraut, Schnapps, and real, good chocolate. Studying in Germany was just as much about the classes as it was about the culinary experience. My friends and I tried new foods, beer you could only get locally (though not always the most delicious), and sweets that would make anyone’s mouth water.

That’s why, for this month’s Recipe Redux theme of “vacation foods,” I knew I had to recreate something from my travels. One trip that stands out from my semester abroad was when my friend Lisa and I traveled through three countries in four days. We hit up Luxembourg first, followed by a day in Brussels (where our hostel was next door to a Godiva factory), and finished with two days and nights in Amsterdam.

Brussels was an epicurean blur. In the span of 24 hours, I ate and drank:

  • the best beer of my life,
  • the most amazing chocolate,
  • original Pommes Frites, with real mayonnaise and caramelized onions,
  • and the best. waffle. ever.
Whole Wheat Belgian Waffles | xtinaluvspink.wordpress.com

This photo is from 2010!

That’s a lot to consume in one day. I still hold that we each gained 5 pounds in Brussels, which we luckily walked off over the duration of our trip. Those waffles were something from another sweet, delicious world. They were crispy and caramelized on the outside with a soft and sweet interior. The pearl sugar melts right into and onto the dough, creating a magnificent flavor.

Alas, bready waffles filled with pockets of sugar aren’t exactly healthy. So, for this recipe, I used mostly whole wheat flour, reduced the amount of pearl sugar, and swapped in coconut oil for traditional butter.

If you don’t intend to eat all the waffles at once (ha, good luck!), these freeze really well, which makes them perfect for a lazy weekend morning in the future.

Whether you’ve traveled to Belgium or not, I guarantee these sweet waffles will transport your mind, and stomach, all the way to Europe 🙂

Whole Wheat Belgian Waffles | xtinaluvspink.wordpress.com

Whole Wheat Belgian Waffles, adapted from Chocolate & Zucchini

Makes 15 small waffles

  • 3/4 C lukewarm milk of choice – simply measure the milk into a large measuring cup and let sit on the counter for a bit to bring up to room temperature
  • 1 tbsp active dry yeast (two of the small packets)
  • 3 C whole wheat pastry flour
  • 3/4 C all-purpose flour
  • 2 tsp sea salt
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • 2 large or extra large eggs
  • 1/2 C + 2 tbsp softened coconut oil (place in the fridge while the milk warms up if yours is liquid)
  • 3/4 C pearl sugar

Mix lukewarm milk and yeast together. Let sit 15 minutes so it can become bubbly.

In the bowl of your stand mixer, whisk together the flours, salt, cinnamon and sugar. Pour in the milk and eggs and mix with a wooden spoon to begin incorporating the ingredients.

Using the dough hook on your mixer, knead the dough for 5 minutes on the slowest setting.

Add in the coconut oil and knead again long enough so all the oil is mixed in and the dough becomes one big, sticky ball.

Cover the bowl with a tea towel and let rise two hours, or until the dough is doubled in size. Time will vary based on the temperature and conditions of your kitchen.

With a wooden spoon, mix in the pearl sugar. Scoop out dough balls, about 2″ wide, and place on a parchment-lined baking sheet. You should get 15 balls of dough. Let rest for 15 minutes while your waffle iron heats up.

Place one dough ball in each of the four parts of your hot waffle iron. Flatten with your fingers, press down the lid, and cook 4-5 minutes. You want the surface to be a shiny, sticky brown color, and the edges should look just cooked.

Transfer waffles to a cooling rack and let sit for 5-10 minutes before enjoying. It’s important not to place these on a plate, as the steam will make the waffles soggy, rather than creating the ideal crispy exterior.

Repeat with remaining dough balls. OR, place the baking sheet with the dough balls in your freezer and let freeze a few hours before transferring to a freezer-safe ziplock bag. When you want fresh waffles, thaw as many dough balls as desired for 3 hours at room temperature, and then cook like normal!

Enjoy warm, and try not to eat them all 🙂

Whole Wheat Belgian Waffles | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy! (Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

33 Responses to “Whole Wheat Belgian Waffles”

  1. Farrah August 22, 2016 at 9:02 am #

    Yay for waffles!!! 😀 (+ I want Pommes Frites too! *-*) Can’t wait to try out this recipe! ❤ It looks amazing! Not sure I'll be able to hold back and not eat em' all though, haha.

  2. kmcgrail18 August 22, 2016 at 12:46 pm #

    MMM waffles! I love breakfast foods like this. Perfect for weekend brunch and loading up with fruit on top!

    • xtinaluvspink August 22, 2016 at 12:51 pm #

      Yes, these would be great with fruit! Perhaps a Chia Jam 🙂

  3. abbey August 22, 2016 at 12:55 pm #

    omg those look amazing. i adore waffles

  4. Mikki August 22, 2016 at 2:46 pm #

    I am a HUGE waffle fan. These look fabulous!

  5. Deborah @ Confessions of a mother runner August 22, 2016 at 3:10 pm #

    ooh who doesn’t love a good waffle!!

  6. Jessie E. August 22, 2016 at 4:59 pm #

    These waffles look amazing! What a fun backstory, too — studying abroad is a wonderful experience 🙂 Now I want to know what the most amazing chocolate you’ve ever tasted it!

    • xtinaluvspink August 22, 2016 at 11:14 pm #

      Thank you! The best chocolate I had was at this shop called Planete Chocolate. To die for.

  7. Kayla @ Blondes Have More Run August 22, 2016 at 5:23 pm #

    As a full bred German gal, I think it’d be a sin if I didn’t try these!

  8. Ange @ Cowgirl Runs (@cowgirlruns) August 22, 2016 at 5:40 pm #

    Oh man, German food is some of my favourite! And German beers. YES PLEASE! haha. My Oma and Opa didn’t live next door, but I feasted whenever I visited them in the summer.

    And waffles?! Waffles always win.

  9. Sarah Grace FFH August 22, 2016 at 6:10 pm #

    These look SO FUN! I love my waffles so I can’t wait to try!

  10. Chrissy @ Snacking in Sneakers August 22, 2016 at 6:43 pm #

    These look so good! I love the caramelization on the outside of ’em. I’ve never done a yeast-based waffle recipe before so I can’t wait to try this.

    • xtinaluvspink August 22, 2016 at 11:16 pm #

      These are truly fool-proof… I usually mess up yeast recipes, and these were too easy!

  11. Karen G August 22, 2016 at 8:26 pm #

    These look great! And something that would freeze well, would be perfect now that school is starting back up! Thanks for sharing!

    • xtinaluvspink August 22, 2016 at 11:16 pm #

      Yes! It’s a perfect recipe for busy days.

  12. awhiskandtwowands August 22, 2016 at 9:14 pm #

    Oh these look delicious! I really need to get another waffle maker! I still haven’t replaced it since I broke it months ago!

  13. Glenneth R August 23, 2016 at 4:27 am #

    those look delicious! i do love a good belgium waffle! we need to get our waffle maker out soon!

  14. Julie Harrington August 23, 2016 at 8:13 am #

    Another reason to get my waffle maker out of the pantry! I loveeee Belgium waffles!

  15. acbrandt August 23, 2016 at 5:40 pm #

    Oh man, did your post make me hungry! I love German food and I am definitely going to try these waffles…we make Belgian waffles all the time here but I love the whole wheat element.

  16. Powered by BLING (@PoweredbyBLING) August 23, 2016 at 6:49 pm #

    Belgian waffles are the most requested breakfast from Mini Me’s friends when they sleep over. They love the fluffiness of my batter. I’m going to have to try your spin.

  17. Julie Wunder August 23, 2016 at 6:51 pm #

    Yummy! I am always trying to recreate vacation food. These waffles seem amazing.

  18. Jill Conyers (@jillconyers) August 24, 2016 at 3:48 am #

    I don’t eat wheat but I love belgian waffles. I wonder if I can make this gluten free and tasty? 🙂

    • xtinaluvspink August 24, 2016 at 6:27 am #

      Hmm, there must be a way! Perhaps a combination of gluten free flour and Almond Flour.

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