Multi Grain Belgian Waffles

Crispy on the outside, tender on the inside; waffles make breakfast special. This recipe includes high quality, fresh and nutritious ingredients.

Pure maple syrup is the real stuff from the maple tree, not processes with corn, artificial flavorings, colorings and preservatives. It has a strong flavor on its own, but works well in baked goods.

Whole grain flours are interchangeable, they fall into two categories; mild flavors and strong flavors. Since waffles are a non yeasted bread we don’t have to take into account gluten content. I use the mild flavor flours for the majority of the flour: soft white wheat, kamut, oats, spelt, hard white wheat, barley, brown rice. I use the strong flavor flours in small amounts: quinoa, buckwheat, amaranth, teff, millet, flax. Soft white wheat is perfect for the main flour in pancakes and waffles. It is low in gluten which makes for a tender end product without the worry of over mixing. Of coarse all the flour can be replaced with white flour, but where’s the fun in that?

Rumford’s baking powder is aluminum free. Aluminum has a bad after taste and is bad for you. You will find that whole grain recipes call for more baking powder in general because they are heavier and need more “lift.”

2 eggs
2 tablespoon pure maple syrup
2 tablespoon coconut oil
1 teaspoon vanilla
2/3 cup kefir or buttermilk
1 cup milk
1 cup soft white wheat flour
1/2 cup kamut flour
¼ cup white quinoa flour
1 tablespoon Rumford’s baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Beat together wet ingredients. Stir in dry ingredients. Pour onto a hot greased waffle iron. I suggest a Waring Pro or Villaware Makes 8 waffles.