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Active time25 + overnight
Yieldfour 7-inch Belgian-style waffles
1 cup plus 1 tablespoon (120 g) whole grain spelt ﬂour or white whole wheat ﬂour
¾ cup plus 1 tablespoon (115 g) whole grain teﬀ ﬂour
3 tablespoons coriander sugar (see below), plus extra for sprinkling
1 ½ teaspoons instant or rapid- rise yeast
¼ teaspoon ﬁne sea salt
2 large eggs
2 ¼ cups whole or low-fat milk
4 teaspoons ﬁnely grated orange zest (from 1 large orange), preferably organic
½ teaspoon vanilla extract
¼ cup extra-virgin olive oil or vegetable oil
4 (½-inch-thick) pineapple rings (from about half a 4-pound fruit)
1 to 2 cups whole or part-skim ricotta, for serving
the night before…
- Start the batter the night before, or at least 8 hours: Add the spelt ﬂour, teﬀ ﬂour, 2 tablespoons of the coriander sugar, yeast, and salt to a large bowl (at least 4 quarts) and thoroughly whisk together.
- Add the eggs to a medium bowl and lightly whisk to combine. Gently whisk in the milk, zest, and vanilla. Gradually whisk the egg mixture into the ﬂour mixture until smooth, followed by the olive oil. Tightly cover the bowl with plastic wrap and chill overnight, or up to 24 hours.
the next day…
- The next morning, remove the batter from the fridge. Position a rack about 4 inches away from the broiler and preheat for 5 minutes on high. Lightly grease a large rimmed baking sheet with olive oil or cooking spray. Place the pineapple rings on it and sprinkle them with the remaining tablespoon of coriander sugar.
- Broil until the slices caramelize and are blistered in spots, 12 to 15 minutes. Turn oﬀ the broiler, then transfer the sheet with the pineapples to a low oven rack. Loosely cover with aluminum foil. Place a wire rack inside a large baking sheet and transfer the sheet to the center rack of the oven—this will keep the waﬄes from getting soggy.
- When the pineapple slices are almost done, preheat the waﬄe iron. Gently whisk the batter to combine; it will be thin. Grease the waﬄe iron with oil or coat it with cooking spray. When a drop of water sizzles and briskly evaporates on the surface, add a scant 1 cup of the batter to the center (or as speciﬁed in the manufacturer’s instructions). Close the lid and cook until the waﬄe emits a toasty scent, turns golden brown, and can be removed easily using tongs, 4 to 5 minutes. Place on the wire rack to keep warm. Continue until all of the batter is used, lightly greasing the waﬄe iron in between as needed.
- To ﬁnish, place a broiled pineapple ring onto each waﬄe (or cut into quarters to place onto waﬄe segments). Top with a good dollop of ricotta and sprinkle with coriander sugar. Serve at once.
In a hurry, use plain turbinado sugar and add 1 teaspoon ground coriander to the ﬂour mixture. You will need to adjust the preheating and cooking times as well as the amount of batter needed according to the manufacturer’s directions for your waﬄe iron.
The coriander sugar created by mistake for the Overnight Waﬄes with Teﬀ, Coriander, and Caramelized Pineapples turned out to be a boon in my kitchen. We have become so smitten by its citrus aroma that I suggest you make about double of what you’ll need. I like it especially in my afternoon espresso where the coriander adds delicate lemon notes. Or use it to sweeten your bowl of morning oats, sprinkle it on a slice of whole grain toast with butter, or add a splendid perfumed accent to fresh strawberries or bananas.
I suggest you use whole coriander seeds for the best ﬂavor. To make about ½ cup coriander sugar, grind? 4 teaspoons whole coriander seeds in a spice grinder or with a mortar and combine well with ½ cup turbinado sugar. Store the coriander sugar in an airtight jar in a cool, dark place.
Reprinted with permission from Simply Ancient Grains by Maria Speck, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography (c) 2015 by Erin Kunkel.