Sesame-Ginger Spelt Waffles
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Lorna Sass
Spelt is an ancient, unhybridized form of wheat. I have found that wholegrain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Leftover waffles may be refrigerated for up to 4 days or frozen for up to 3 months.
ingredients
1 1/2 cups wholegrain spelt flour
1/4 cup finely chopped crystallized ginger
3 tablespoons unhulled sesame seeds
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 large eggs
2 cups well shaken, low-fat buttermilk, plus more if needed
1/2 cup cooked brown rice (optional)
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Oil for greasing the waffle iron, if needed
Warm maple syrup or honey, for serving
Instructions
In a large bowl, combine flour, ginger, sesame seeds, sugar, baking powder, baking soda, and salt. In a medium bowl, lightly beat eggs. Blend in buttermilk, rice (if using), melted butter, and vanilla.
Preheat waffle iron. Stir buttermilk mixture into dry ingredients, just until flour is absorbed. Do not overmix.
Grease waffle iron, if necessary. Bake waffles according to manufacturer’s instructions until crisp. If batter becomes thick and doesn’t spread easily, thin with additional buttermilk.
Serve immediately, or arrange on a rack in a single layer and keep warm in an oven pre-heated to 200º F. Accompany waffles with a small pitcher of warm maple syrup or honey.
Lorna Sass, © 2006 Bob's Red Mill. Used with permission.
makes:
6 seven-inch-round waffles
serving size:
