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Prep 20 mins
Cook 24 hrs
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.
- 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.
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.
I love these waffles! We make the pancakes and muffins from that book too and our kids love them so much that they eat them dry like a biscuit. No syrup needed. (We do add about 1/4 c. maple syrup and a cup of blueberries to the batter so they are sweet all by themselves.)