Whole Grain Spelt Waffles

Sometimes I like to make really naughty dishes like The Quintessential Chocolate Cake or Apple Cider Cinna-Knots. Other times I like to make naughty dishes even NAUGHTIER by dipping them in chocolate or covering them with cream…

Then I straighten my halo and take a recipe the other direction. And when I’m really on my A-game, no one even notices!

These spelt waffles are divine! They are light, airy and crisp. The perfect platform for pure maple syrup. Plus the spelt offers a wondrously nutty essence, that you just don’t get with plain old flour. The beauty is, these are my families favorite waffles. They don’t miss the white-processed flour. They don’t miss the handful of white sugar; and they don’t miss the additional 1/4 cup of oil that I took out!

So you can eat your waffles on Saturday morning, without an ounce of guilt, and still have dessert Saturday night!

 

Spelt Waffles

2 ¼ cups spelt flour

1 tablespoon baking powder

¼ tsp. salt

2 eggs

1 cup milk

¾ cup seltzer water

¼ cup oil

Preheat your waffle iron.

Mix the dry ingredients on a large bowl. Then whisk in all the wet ingredient–until smooth.

Scoop the batter onto the waffle iron and close. Cook for 2-5 minutes, then repeat.

Make 12-  4 inch waffles.

 

If I’d known I was going to live so long, I’d have taken better care of myself.  ~Leon Eldred

 

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