Oat Waffles

Start the day right with these breakfast recipes. These are worth getting up for every morning!

Ingredients:

• 1 cup all-purpose flour
• 1 cup oat flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1-3/4 cups fat-free milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• Ioway Pure Honey Queenline
• Optional: Fresh fruit, maple syrup and powdered sugar

Directions:

• In a large bowl, combine the first 5 ingredients. Combine the eggs, milk, oil and vanilla; stir into dry ingredients just until combined.
• Pour batter by 1/2 cupfuls into a preheated waffle iron; bake according to manufacturer’s directions until golden brown. Garnish with toppings as desired.
• Drizzle Ioway Pure Honey Queenline on top.

Lemon and Coriander Greek Yogurt

Ingredients:

• 2 quarts pasteurized whole milk
• 2 tablespoons plain yogurt with live active cultures
• 2 teaspoons grated lemon zest
• 1 teaspoon ground coriander
• Honey

Directions:

• In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally.
• Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Stir in lemon zest and coriander. Transfer mixture to warm, clean jars, such as 1-quart canning jars.
• Cover jars; place in the oven, turn on oven light to keep the mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.)
• Refrigerate, covered, until cold. Store in the refrigerator for up to 2 weeks. If desired, serve with honey.