Sweetening the Lunchbox Sandwich: Peaches and Cream Wafflewich

Waffles make the perfect sandwich bread, especially when the filling is sweet and creamy.
By | September 01, 2015


Spread the cream cheese evenly on both waffles.
Place the peach slices onto one of the waffles, and close the sandwich.

Yield: 1 serving


Whole Wheat Waffles:

1/2 cup (120 ml) warm water
3 tablespoons (21g) ground flaxseed
6 tablespoons (90g) butter, melted
1 1/2 cups (355 ml) milk
1 3/4 cups (210g) whole wheat pastry flour (all-purpose flour may be substituted)
1 tablespoon (14g) baking powder
1 tablespoon (13g) granulated sugar (optional)
pinch of salt

Preheat your waffle maker.

In a medium bowl, mix the water and flaxseed. Let it rest for a few minutes, or until it has become thick in consistency. Add the butter and milk, and mix to combine.

In a large bowl, combine the dry ingredients. Make a well in the center, and pour the milk mixture. Stir until just combined, because over-stirred batter can make for tough, rubbery waffles. A few lumps are okay.

Spoon a scoopful of batter onto each waffle grid. Spread the batter to within 1/4 inch of the edge of the grids. Close the lid and bake until the waffle is golden brown.

Yield: 4 to 6 waffles - sizes vary by waffle maker 

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  • 2 tablespoons (30 g) cream cheese
  • 2 whole wheat waffles (see recipe below)
  • 1 peach, sliced thin
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