Nourishing Traditions Waffles (Grain Soaking Method)

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.

Ready In:
24hrs 20mins
Serves:
Units:

ingredients

directions

  • 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.
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"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."
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  1. Charlotte V.
    The conversion between metric and us is incorrect. The weight is way over when converting from us to metric and resulted in super dense and doughy result. It should be about 160g flour (when dividing the recipe in half instead of the stated 290g)
    Replies 1
  2. 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.
    Reply
  3. 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.
    Reply
  4. johnandsteph
    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.)
    Reply
  5. 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.
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