These are very light and crisp it's hard to believe they are whole grain. The Spelt makes them even lighter, you could make them with hard red or hard white flour also. This is one of the recipes in my new cookbook "Whole Grain Goodness".
Spelt an old grain that many who are sensitive to wheat can eat...read more
Recipe
1 1/2 c. milk (366 g)
6 T. melted butter (85 g)
3 T. maple syrup (59 g)
3/4 tsp. salt
1 tsp. vanilla
2 eggs large
2 c. spelt or hard red / white flour (280 g)
1 1/2 tsp. instant yeast (5 g)
Yields: 6 waffles that are 7 inch round
Serving size: 2 waffles each
You can make these the night before which is nice so in the morning all you have to do is cook them.
Heat the milk until it's very hot. Place in a large mixing bowl and add the butter, maple syrup, salt and vanilla.
Stir until the butter melts and the mixture has cooked to lukewarm (110 degrees).
Add the eggs, flour, and yeast, stirring to combine; it's OK if the mixture isn't smooth. Cover with plastic wrap and let rest at room temperature for one hour. The mixture will begin to bubble. Make sure it's a bowl large enough for the mixture to at least double in size.
You can cook the waffles at this point, or refrigerate the batter overnight to cook in the morning.
Preheat the waffle iron. Pour 3/2 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendation. Serve immediately, or keep warm in a 200 degree oven.
Variations: Add chocolate chips, nuts, blueberries, even coconut. Great topped with the Cherry Cranberry Chutney in the December Newsletter.
Spelt an old grain that many who are sensitive to wheat can eat...read more
Recipe
1 1/2 c. milk (366 g)
6 T. melted butter (85 g)
3 T. maple syrup (59 g)
3/4 tsp. salt
1 tsp. vanilla
2 eggs large
2 c. spelt or hard red / white flour (280 g)
1 1/2 tsp. instant yeast (5 g)
Yields: 6 waffles that are 7 inch round
Serving size: 2 waffles each
You can make these the night before which is nice so in the morning all you have to do is cook them.
Heat the milk until it's very hot. Place in a large mixing bowl and add the butter, maple syrup, salt and vanilla.
Stir until the butter melts and the mixture has cooked to lukewarm (110 degrees).
Add the eggs, flour, and yeast, stirring to combine; it's OK if the mixture isn't smooth. Cover with plastic wrap and let rest at room temperature for one hour. The mixture will begin to bubble. Make sure it's a bowl large enough for the mixture to at least double in size.
You can cook the waffles at this point, or refrigerate the batter overnight to cook in the morning.
Preheat the waffle iron. Pour 3/2 to 3/4 cup batter onto the center of the iron. Bake according to the manufactures recommendation. Serve immediately, or keep warm in a 200 degree oven.
Variations: Add chocolate chips, nuts, blueberries, even coconut. Great topped with the Cherry Cranberry Chutney in the December Newsletter.
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