Sesame-Ginger Spelt Waffles
Spelt is an ancient, unhybridized form of wheat. I have found that whole grain spelt flour functions very much like all purpose flour but offers you the bonus of the fiber-rich bran and nutritious germ. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
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1 ½ cups (180g) wholegrain spelt flour
¼ cup (40g) finely chopped crystallized ginger
3 tablespoons unhulled sesame seeds
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 large eggs
2 cups (480 ml) well shaken, low-fat buttermilk, plus more if needed
½ cup (100g) cooked brown rice (optional)
4 tablespoons (57g) unsalted butter, melted
1 teaspoon vanilla extract
Oil for greasing the waffle iron, if needed
Warm maple syrup or honey, for serving
- 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 (100°C). Accompany waffles with a small pitcher of warm maple syrup or honey.
Lorna Sass, © 2006 Bob’s Red Mill. Used with permission.
Nutrition
Calories: 300Total Fat: 13 g
(Saturated Fat: 6 g)
Sodium: 410 mg
Carbohydrate: 9 g
Fiber: 1 g
Protein: 3 g
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