Meatless Monday: Multigrain Waffles with Raspberry Sauce

Ever had breakfast for dinner? It can be a healthy, thrifty (and delicious) way to make weeknights a little bit


Ever had breakfast for dinner? It can be a healthy, thrifty (and delicious) way to make weeknights a little bit more like weekend mornings.

We tried these multigrain waffles at a brunch event with Tosca Reno, author of The Eat-Clean Diet® Cookbook 2 – but we’d happily eat them for dinner too. In fact, she told us she ate them for dinner the night before!


2 cups / 480 ml low-fat buttermilk
½ cup / 120 ml old-fashioned rolled oats
1 cup / 240 ml whole wheat flour
½ cup / 120 ml whole grain stone-ground corn flour
¼ cup / 60 ml whole grain stone-ground cornmeal
2 tsp / 10 ml baking powder
½ tsp / 2.5 ml baking soda
¼ tsp / 1.25 ml sea salt
1 egg
2 egg whites
¼ cup / 60 ml raw organic turbinado sugar
2 Tbsp / 30 ml safflower oil
1 tsp / 5 ml real vanilla
Olive oil cooking spray


Preheat a waffle iron and place a baking sheet underneath to catch any batter drips. Mix buttermilk and oats in a medium bowl and set aside.

In a large bowl, whisk together wheat flour, corn flour, cornmeal, baking powder, baking soda and salt. Stir egg, egg whites, sugar, safflower oil and vanilla into reserved oat and buttermilk mixture, and pour into dry ingredients. Using a rubber spatula, mix until just moistened (the batter will be a little lumpy). Do not over mix.

Coat the waffle iron with cooking spray. Spoon batter into center and spread out to almost completely cover the surface, stopping about a quarter-inch from the edge (you will need about 2/3 cup / 160 ml batter for a 4 x 8-inch waffle iron). Cook until waffles are crisp and lightly browned, 3 to 4 minutes. Repeat with remaining batter. If waffles are not going to be eaten right away, place on a baking sheet in a single layer and keep warm in a 200°F / 90°C oven. Divide waffles among plates, and serve with warm Raspberry Sauce.

Raspberry Sauce

2 cups / 480 ml frozen or fresh raspberries
Juice of ½ lemon’1 tsp / 5 ml arrowroot powder
3 Tbsp / 45 ml pure honey
Pinch sea salt


Add raspberries to a small heavy-bottomed saucepan and set burner to medium high. 

In a small bowl, whisk together lemon juice and arrowroot, and add to raspberries. Add honey and sea salt. Bring to a simmer, whisking, until raspberries break down and sauce thickens, 3 to 5 minutes. 

3. Remove from heat and serve with Multigrain Waffles. 

Recipes from The Eat-Clean Diet® Cookbook 2 by Tosca Reno