Mr. Roberto Rodriguez' organic strawberries were offered for the last time this season at my hospital's farmers' market on Friday. I bought a whole flat so I could use some right away and freeze the rest for later desserts and smoothies. They made a luscious topping for a healthy version of multi-grain waffles I found in a cookbook by Eating Well --- "Comfort Foods Made Healthy". They weren't kidding. Crunchy, tasty hot waffles with berries were indeed very comforting on a cold weekend morning. Everyone's waffle iron is a different size thus it's hard to translate serving size into the number of waffles. The recipe serves 8 if everyone gets 32 square inches of average thickness waffles ( Two squares from an 8" by 8" waffle iron divided into 4 squares).
Combine the strawberries with the granulated sugar and let them sit for about a half hour until they release some juice. Preheat your waffle iron. Mix the buttermilk or fake buttermilk with the oats and let stand for about 15 minutes. Whisk the flours, wheat germ or cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir the eggs, brown sugar, oil, and vanilla into the buttermilk/oat mixture. Add the wet stuff to the dry stuff and mix just until everything is moistened. The recipe said that about 2/3 of a cup of batter covers the 8" by 8" waffle iron. Mine is bigger so I use about 1/3 of a cup for each square. They also suggested coating the waffle iron with cooking spray before preheating. Mine is Teflon so I didn't use any spray and the waffles came out just fine. Cook each one until the steaming slows down a lot ---- about 4-5 minutes to get golden brown, crunchy waffles. Keep warm in the oven while you cook the rest. Serve hot with the strawberry topping. I froze leftover waffles to reheat in the toaster another day. In my opinion, the commercial frozen waffles don't even come close.