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