At my friend Kristin’s house yesterday, while the kids ate lunch, she generously ground me some fresh flour. She promised it would taste like nothing we’d ever had and that I could make anything with whole wheat. Even things that before had turned out flat or heavy or icky. So today we started with waffles. Wow. I was not disappointed. The last batch of whole wheat waffles I made were barely edible. These were amazing. Kristin educated me about whole wheat and fresh flour-as one who grew up enjoying it. She said I have to keep it in the fridge so it stays fresh and that flour sold at the store is often rancid which is why it makes crummy bread. I never knew, just thought I was a really bad bread maker. So here is my flour (and a window into my slightly neurotic, labeled world):

And here is the recipe along with this mornings leftover waffles (mind you I doubled the recipe hoping for leftovers!):

Whole Wheat Oat Waffles

1 cup oats, blended into powder in blender
1 1/8 cup milk
3 T oil
3 eggs
½ cup whole wheat flour (fresh if possible-second best is whole wheat pastry flour)
1 T brown sugar
1 tsp baking powder (must be fresh)
¼ tsp salt

In a blender, blend oats then add milk, oil and eggs. Then add brown sugar, baking powder and salt. Mix well. Add flour, blend. Let sit 5 minutes then cook on hot waffle iron.