Missy Chase Lapine, a.k.a. The Sneaky Chef, you are one of my heroes.
Our daughter has to be the pickiest eater on the planet. Mealtimes used to be an epic struggle.
I discovered your books two years ago and they have changed how this family eats. Your recipes and healthy purees are used almost daily. Wheat germ, spinach and blueberries in brownies? Absolutely. And they are delicious. Cauliflower and zucchini puree in fish sticks and corn muffins? You bet! The healthy stuff is undetectable!
Our little one is flourishing. She happily eats what she's given. No more power struggles at the table. Meals are always pleasant now. Thank you, Missy. Thank you.
This is one of our favorite breakfasts. It's a perfect Sunday morning treat, complete with wheat germ, carrots and sweet potatoes!
Peanut Butter Waffles
The Sneaky Chef To The Rescue
Copyright: Running Press, 2009.
6 tablespoons creamy peanut butter
2 large eggs (I use Eggland's Best.)
1 teaspoon vanilla extract
2 tablespoons pure maple syrup
1/2 cup Orange Puree
3/4 cup Flour Blend (I keep this in a quart-sized plastic soup container that I saved from Chinese take-out.)
2 teaspoons baking powder
Whisk together peanut butter, eggs, vanilla, syrup and Orange Puree. Combine Flour Blend and baking powder in separate bowl. Fold the two mixtures together. It should be thick and a little lumpy.
Spoon 1/3-1/2 cup of butter onto the center of a Pam-sprayed, heated waffle iron grid. Close the lid and cook until brown and steaming stops, about 5 minutes. Repeat until all the batter is used.
Delicious with butter and syrup or your favorite jam. These are best when freshly made.
Makes 4 waffles.