Sunday, January 8, 2012

Soaked Whole Wheat Waffles

Our family normally has waffles once a week.  It's a favorite weekend treat when we have a little more time to enjoy each other's company over a nice breakfast.  I love these waffles and have been making them for years, although the recipe has been adapted to incorporate the whole foods that we love.  I've noticed that since I started making them with our own freshly ground whole wheat, cultured buttermilk, sucanat, and free-range eggs, I don't get that late morning blood sugar crash like I did before.  Also, using pure maple syrup vs. the manufactured stuff makes a difference, too.

Soaked Whole Wheat Waffles

  • 2 C whole wheat flour
  • 2 C buttermilk
  • 2 eggs
  • 1/2 C melted butter or coconut oil
  • 1 T sucanat
  • 2 t baking soda
  • 1 t baking powder
  1. If using freshly ground whole wheat flour, mix with buttermilk, cover and allow to "soak" for 12-24 hours prior to making the waffles.  If not using freshly ground flour, you may choose to skip this step.
  2. Heat waffle iron.
  3. In a separate bowl, beat eggs.  Add to flour mixture and stir.
  4. Add remaining ingredients and stir just until all are incorporated.
  5. Pour batter onto center of waffle iron.  Following your waffle iron's manufacturer's instructions, bake waffles.

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