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.
- 2 cups spelt flour
- 1⁄4 cup fructose
- 1⁄4 cup ground flax seeds
- 2 teaspoons baking powder
- 1⁄2 teaspoon sea salt
- 1 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon clove
- 1 egg
- 2 cups milk
- 1⁄4 cup coconut oil, melted
- 1 cup maple syrup
- Combine all the dry ingredients.
- Whisk together Egg, Milk, and melted Coconut Oil.
- Add wet ingredients to dry ingredients and combine well but do not over mix.
- Pour about 1/3 cup onto hot waffle iron and cook to desired brownness.
- Enjoy with maple syrup poured on top.
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.
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.
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!