Monday, February 2, 2009

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.


  1. i have a quick question - can extra virgin olive oil be used in place of the coconut oil in this recipe? also, i don't have an electric grinder but i do have a hand one. is it feasible to grind my own flour by hand in small portions for recipes like this? right now we can't afford an electric mill so i suppose grinding by hand is my best option :)

    thanks - i love your blog! i just went to sprouts tonight and bought some kamut, barley, millet, amaranth and sucanat. what places do you recommend buying things like this (i'm in east mesa)?

  2. If you are used to the flavor of extra virgin olive oil in baked goods, it would work as a substitution here. Generally I like to keep my extra virgin olive oil raw.

    If a hand grinder is what you have, then use that, for sure. I am guessing the flour is not as fine, so the texture will be a little "grain-y." Soaking the flour in the liquid the day before would help with that.

    I am so glad you are finding new grains to try. I get a lot from The Good Apple in Apache Junction and order online through Azure Standard. Good luck!

  3. thanks! i haven't heard of the good apple - i will definitely go check it out!

    may i ask why you prefer to keep the olive oil raw?

  4. Another great place to get a wider selection of grains is Preparing Wisely. You can order anything from their store and they will deliver it to my house for pick up. Pretty handy when you live close!

    Extra virgin olive oil has really great enzymes that are so good for you, but destroyed by heat. It is fine to cook with at moderate temperatures, but at high heat, it oxidizes

  5. thank you! i actually just went to the good apple (thanks for recommending it!) and bought some coconut oil tonight and am so excited to start using it!

    ps, i can't wait for your next round of cooking classes. i'd really love to take one!

  6. I came across your blog and found here many interesting posts. I am sure that i wil come back here soon !


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