adventures with whole grains: spelt waffles with Saskatoon berries

18 Wednesday Apr 2012

Posted by Delena Rose in cook, whole grains

Tags

breakfast, brunch, freshly milled flour, rose hip, rose hip syrup, spelt, spelt flour, waffles, WonderMill

I have been busy having fun with the new WonderMill and experimenting with freshly milled spelt flour. As spelt flour is very versatile and can be substituted for most flours, I thought I’d start with my ‘tried and true’ recipes just to observe how it behaves as opposed to the all-purpose flour that I was used to.

I decided to start with waffles. I used the same recipe, as previously posted. The only difference is the substitution of spelt flour for the all-purpose, I used buttermilk (as I was out of almond milk) and I added about 1/2 cup of Saskatoon berries. The waffles turned out beautifully! They were light, fluffy, crisp and flavorful. I served them with my rose hip jelly. I made the full batch as I like to refrigerate (or freeze) the extra waffles and pop them in the toaster for quick breakfasts.

Spelt Waffles

2 eggs (preferable from organic, free-range hens)

2 cups spelt flour

1/2 cup canola oil (or extra virgin olive oil or melted butter)

1-3/4 cup almond or soy milk (I used buttermilk as I was out of almond milk)

1 tablespoon maple syrup (or raw cane sugar, brown sugar or natural sweetener of your choice)

4 teaspoons baking powder

1/4 teaspoon salt

Heat waffle iron. Beat eggs with a whisk until fluffy. Beat in remaining ingredients just until smooth. Pour batter from a cup or ladle onto center of waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully and serve immediately, or keep in a warm oven until ready to serve.

Yield: 12 four-inch waffles

Resource:

Zeman, A. (1991). Betty Crocker’s 40th Anniversary Edition Cookbook. New York: Prentice Hall.

cooking with kids: a holiday brunch

25 Sunday Dec 2011

Posted by Delena Rose in appreciate the seasons, cook

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Tags

bacon, breakfast, brunch, Christmas, cooking with kids, eggs, friends, fruit punch, gathering, waffles

My good friends, M and E are ‘home’ at their cabin for Christmas holidays along with their cousin Mi (these are three of the five kids who built that amazing fort last summer). Whenever we get together, we always seem to end up either exploring outside or doing something fun and creative inside. As it was Christmas Eve morning, we thought it would be fun to give their parents a nice break and cook a big brunch for them here at the cabin.

M was in complete charge of the waffles, making the batter himself and doubling the recipe (we tease him about the math and fractions!!!) to ensure that we would have enough for everyone.

His sister, E collected the finished waffles and put them in the oven to keep warm. They were delicious!

Cousin, Mi was in charge of the eggs and scrambled them to perfection.

E was in charge of fruit punch. She mixed the juice, then poured it into a nice glass pitcher and added frozen Saskatoon berries and wild raspberries as fruity ‘ice cubes’.

I made bacon and some cheese tarts earlier in the morning. After only an hour of team-cooking we were ready. The kitchen was even clean as E and I had washed a load of the cooking dishes and put them away. The grown ups arrived right on time and were seated. M kept making waffles while M and E served the food and I poured hot coffee.

It was a delicious brunch and everything tasted great! After a few hours of taking our time eating and chatting around the table, the grown ups left (we told them they were not allowed to help) and the team got back to work cleaning up. Actually, the boys did the dishes while E and I took turn providing the music (E on piano, me on guitar). M couldn’t resist a dance with Lucy (she adores him)…

It was truly a fun morning spending time with my good friends, laughing together, getting caught up on their lives, and working as a team to give their parents a nice break and the gift of a leisurely brunch. Merry Christmas, Everyone!

waffles for breakfast

28 Monday Nov 2011

Posted by Delena Rose in cook

≈ 3 Comments

Tags

breakfast, highbush cranberry compote, recipe, rosehip jelly, waffles

I love fresh waffles, especially when they are a bit crispy and fresh off of the waffle iron. Both waffles and pancakes provide a nice way to enjoy both your garden and wild fruit preserves. I served these with my rosehip jelly and highbush cranberry compote. Make a full batch of the waffles as you can always pop the extras into the toaster for breakfast the next day.

Waffles

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon ground flax seed

1/2 cup vegetable oil

1-3/4 cups milk

1 tablespoon brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Preheat the waffle iron. In a medium bowl, beat the eggs until fluffy. Beat in the remaining ingredients until batter is smooth. Ladle some batter onto waffle iron (the amount depending on the size of your iron) and bake for about 5 minutes. Remove the baked waffles and place them into a warm oven until all waffles are baked. Serve immediately.