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!
2 ¼ cups spelt flour
1 tablespoon baking powder
¼ tsp. salt
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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