Waffles, soaked Spelt, kamut, or buckwheat


So these are no longer probiotic once you cook them but the wheat is broken down by probiotics which neutralizes anti-nutrients and makes it easier to digest. You can also top with cultured butter, syrups, jams and fruit. Culture your life.
I use Spelt for this recipe and it sits well with me.
This recipe is not hard it just takes planning it the day before. It’s just soaking the wheat overnight and then adding some ingredients in the morning and cooking on waffle iron.
I’ve never failed at these and I often fail. 😉 Make sure you add butter to the batter and you may need to grease waffle iron.

This recipe was taken from Nourishing Traditions by Sally Fallon page 480, I highly recommend you get this book if your into real food, traditional and fermented foods. It’s a gem of recipes.

Soaked Waffles (Sourdough):
* I always double this. One recipe makes 7 square waffles. *

2 1/2 cups Spelt, kamut or buckwheat flour
2 cups of buttermilk, kefir, yogurt (non-dairy do water with 2 TBSP lemon juice)

Soak overnight in glass, covered. I use an 8 cup measuring cup with a plastic lid.

In the morning add to batter:
2 egg yolks (sometimes I do more)
2 tbsp butter (I do double that)
1 tsp sea salt
2-4 tbsp maple syrup
I also add cinnamon and sometimes cocoa.

Fold in 4 egg whites that were whipped until they form soft peaks. This makes the waffles fluffy!

Cook as you would waffles. I
Used a half cup measuring cup. They are done when most of the steam stops.

These freeze and toast beautifully. They also make a great snack and work on the go. Fill with pb and jam (you can culture jam).

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