It is Saturday, a morning for waffles at our home. These are exceptionally delicious and so good for you too! Anything sourdough, prepared correctly, will be easier for digestion by working out those phytates and gluten.
This recipe will extras about 12 of those big waffles. You can freeze them, refrigerate them for two weeks- there, you don’t have to make them again next week- or you can make half the recipe.
The day before, combine flour, sourdough starter and water. Cover with plastic wrap so it won’t dry out and let it sit for 12-24 hours.
When you are ready to make the waffles, melt coconut oil or butter. Add the rest of the ingredients and mix. Add the baking soda last. It will start to work with the batter and rise. My favorite part of making them is seeing the batter rise. Then give the children a chemistry lesson of why it rises. They like to help beat the batter and giggle as it expands before their eyes.
Pour about 1/2 cup, or whatever measurement your iron requires. Top with some homemade whipped cream or yogurt, fruit and homemade mixed berries syrup. But please, not with Aunt Jemima’s imitation maple syrup. That would ruin it.
You will need:
3 cups of whole grain flour (spelt, whole wheat or a third of barley)
2 cups of water
1 cup of sourdough starter (mine is rye based)
1/2 cup of coconut oil or butter
1/4 cup of maple syrup, sorghum, honey or any other wholesome sweetener
1 teaspoon of sea salt
2 teaspoons of baking soda
1/4 cup of ground flaxseed (optional)
a little bit of vanilla and cinnamon (Optional)
My children love these. My two year old comes to help and starts eating the batter! Oh no! I like to serve these nutritious waffles and all the fun healthy choices to top them with because there is no, “oh no, not more of that! That’s just too much!” the kids have fun dressing theirs up.
What are some of your favorite Saturday morning breakfasts or brunch?