Serve and Savor: Nourishing Health, Family & Community by Judy Purcell

Author:Judy Purcell [Purcell, Judy]
Language: eng
Format: azw3, pdf
Publisher: BookBaby
Published: 2015-10-10T16:00:00+00:00

Sprouted Grain Buttermilk Waffles with Mixed Berries

I have always loved the angles and crisp edges of buttermilk waffles—the way you can pull them apart for dipping or pile them high with fresh berries.

Serves 6

1 cup sprouted whole wheat flour

1 cup sprouted oat flour

4 teaspoons baking powder

1/2 teaspoon sea salt

1 3/4 cups buttermilk

2 whole eggs

1/2 cup butter -- melted

2 tablespoons honey

2 teaspoons vanilla extract

Butter and pure maple syrup

Mixed fresh berries

Coconut oil, melted, as needed

Mix the flours, baking powder, and salt in a bowl until combined. In a separate mixing bowl, whisk the buttermilk, eggs, butter, honey, and vanilla until well blended. Add the dry ingredients to the wet and stir until all the flour is mixed in. Using a pastry brush, lightly brush oil over iron cooking surface then pour batter on the hot waffle iron and close the lid (check manufacturer’s directions for recommended amount of batter).

Let it bake 4 to 5 minutes or until steaming stops and the waffle is golden brown. Lift lid to check color and continue to bake another minute if needed. Carefully remove the waffle with tongs or fork. Repeat with remaining batter. (Depending on the waffle iron, you may need to let it sit empty for 30 seconds between waffles to get fully hot again.) Serve with soft butter and pure maple syrup topped with fresh berries.

Note: Oat flour makes a softer and lighter waffle but all sprouted whole wheat flour can be used if sprouted oat flour is not available.

Waffles can be frozen and reheated in a microwave for 20 seconds to defrost and then in a toaster to restore crisp edges.

Substitute regular oat flour for the sprouted oat flour. Substitute defrosted frozen berries for fresh.

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