Total Time
11mins
Prep 8 mins
Cook 3 mins

This is a recipe that was invented as a result of my husband making waffles out of a cookie mix and now it is our favorite waffle recipe! Whole Wheat Flour can be substituted for the spelt flour and brown sugar for the fructose if desired.

Ingredients Nutrition

Directions

  1. Combine all the dry ingredients.
  2. Whisk together Egg, Milk, and melted Coconut Oil.
  3. Add wet ingredients to dry ingredients and combine well but do not over mix.
  4. Pour about 1/3 cup onto hot waffle iron and cook to desired brownness.
  5. Enjoy with maple syrup poured on top.

Reviews

(4)
Most Helpful

My DD, Chef Jean Louise, turned me on to this recipe. I made them this morning for Christmas Eve breakfast and they are wonderful. I doubled the recipe used 1/2 spelt flour and whole wheat. I used 1/3 cup brown sugar for the fructose and finely chopped crystallized ginger with a touch of nutmeg. The waffles are crisp on the outside and tender on the inside. Served with warmed maple syrup and bacon for a delicious breakfast treat.

PaulaG December 24, 2009

This recipe is great! It is a good idea to warm the milk before adding the coconut oil, otherwise the coconut oil will solidify. I used almond milk.

m_bakari March 11, 2009

These are great! I was a little worried because I only have a Belgian waffle iron, but these turned out just perfect--crispy on the outside and moist and fluffy on the inside. I made a double recipe, subbing whole-wheat flour for one-half of the spelt flour and brown sugar for the fructose, as suggested. I also added 1/2 tsp. nutmeg, since my husband is a nutmeg fanatic. I used a standard size soup ladle to measure the batter (1 ladle-full = 1 waffle), and the double recipe made 12 waffles. The flavor reminds me of gingerbread. Thank you for posting!

Chef Jean Louise October 11, 2008

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