Recipe by Kitchen Witch Steph
Soaking grains in a soured or cultured milk, buttermilk, or cream breaks down the phytic acid in the bran of the grains that is so harsh on our intestinal systems. Our bodies are better able to absorb the many nutrients of the whole grain wheat. This is the first recipe I tried using that method. As Sally Fallon states, it does produce a softer waffle. I was very pleased with the results and my family liked them very much. I will be making them often. I use whole wheat flour (fresh ground from my grain mill) but you can use spelt or kamut. I also use buttermilk but you can use kefir or yoghurt.
Top Review by Simonealisa
I love Nourishing Traditions. I tried these the other day, the batter looked great and they looked very nice when they were done but the texture didn't appeal to me much. Mine turned out pretty dense. I did use yogurt instead of the buttermilk, maybe that makes a difference. They still tasted great though and yes, my kid also enjoyed eating them as is, without any syrup needed.
- 2 1⁄2 cups freshly ground whole wheat flour
- 2 cups buttermilk
- 2 egg yolks
- 2 -4 tablespoons pure maple syrup
- 2 tablespoons melted butter
- 1 teaspoon sea salt
- 4 egg whites
- 1 pinch sea salt
Directions See How It's Made
- Soak flour in buttermilk in a warm place for 12-24 hours.
- Stir in egg yolks, syrup, butter, and salt.
- In a clean bowl, beat egg whites with a pinch of salt until stiff.
- Fold into batter.
- Cook in a hot, well-coted waffle iron.
- Serve with melted butter and maple syrup.