Sesame-Ginger Spelt Waffles

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.

Grain:

Rice [1]Spelt [2]Wheat [3]

Ingredients:

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

Active time:

30 minutes

Yield:

6 seven-inch-round waffles

Nutrition:

Calories: 300 , Total Fat: 13 g, (Saturated Fat: 6 g), Sodium: 410 mg, Carbohydrate: 9 g, Fiber: 1 g, Protein: 3 g

Author:

Course:

Main dishes

Meal:

Breakfast

Dietary choice:

Vegetarian

Rating:

Description:

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.

Serving Size:

1 waffle