These hearty multi-grain waffles are very crisp and good, and work well even without egg or sweetener.
Yield: 3-4 servings – six 7-inch waffles
3/4 cup spelt flour (1/2 cup grain)
1/4 cup + 2 Tbsp. dark or light buckwheat flour (1/4 cup groats)
1/4 cup + 2 Tbsp. rye flour (1/4 cup grain)
1-3/4 tsp. baking powder
1/2 tsp. Celtic sea salt
1-1/4 cups plant-based milk
3 Tbsp. cold-pressed virgin coconut or olive oil
2 Tbs. honey or agave syrup (optional)
1 egg (optional)
*1-3 Tbsp. of water if batter too thick
Fresh or frozen blueberries (optional)
Preparation (15 minutes):
Stir flour, baking powder, and salt together in medium mixing bowl.
Mix milk, oil, and honey together in a glass measuring cup or small pot. If using honey, heat over low heat to soften honey and mix well.
Add egg to liquid ingredients and mix.
Add liquid ingredients to the dry mixture and mix well, using a whisk if necessary.
*Note: If the batter is too stiff, add a little more liquid. If egg is omitted, 2 to 3 Tbsp. more liquid may be needed.
Pour by spoonfuls onto hot, lightly greased waffle iron (see cooking tip). Buckwheat flour browns quickly, so make sure the griddle is not too hot.
Serve with real maple syrup or warmed applesauce. In lieu of sweetener you can substitute other very ripe fresh, frozen, or canned fruit, such as peaches, apricots, or blueberries by blending into a sauce and warming. Also jams and fruit purees can be thinned with a little water and heated and fruit juices can the thickened by boiling them down.