Thursday, November 22, 2012

multigrain extravaganza waffles



There are people of substance - they have solid worth and real staying power. Quality over flash. From the first firm handshake and warm hello some are instantly recognizable as such and with others it becomes evident only upon closer acquaintance. That substance is so very attractive to me; I value quality. 

The last time I made waffles I met with instantly recognizable quality - a waffle of true substance. I do not jest. This is serious stuff. I have met many a yummy waffle but without exception every one was a light-weight - no substance at all. Some are crispy, many are deliciously addictive but until now, I can honestly say that I had not met a waffle with any serious merit. This waffle of substance is delicious (as any waffle worth eating must be), has serious nutritional heft, and an incredible crunchy texture. Way more than I expected. 

Serve them with whatever toppings you most love - we liked them very best with maple syrup mixed with plain Greek yogurt (roughly 1/2 cup of syrup to 3 Tbsp yogurt. Whisk until smooth.)

David may be treated to the waffles he loves a lot more frequently from here on :)

multigrain extravaganza waffles
(adapted from Waffles by Betty Rosbottom)

1/2 cup sprouted whole wheat flour
1 cup spelt flour
1/4 cup milled flaxseed
1/2 cup rolled oats
1/4 cup sunflower seeds
3 Tbsp muscovado sugar
2 Tbsp millet seeds
2 Tbsp sprouted ground chia seed
2 1/2 tsp baking powder
1/2 tsp sea salt
1 1/2 cups milk
2 large eggs
1/2 cup unsalted butter, melted and cooled slightly

Preheat your waffle iron and if you are holding the waffles until serving time, preheat your oven to 200 degrees F.

In a large bowl mix together the flours, seeds, rolled oats, sugar, baking powder, and salt. In a medium bowl whisk together the eggs and milk. Pour the eggs and milk mixture into the dry ingredients and blend gently only until the ingredients are combined. Add the butter and mix until incorporated.

Pour the batter into the waffle iron and spread to within 1/2" of the edge, close the cover and cook until crisp and golden brown - about 3 minutes.

Note: the recipe suggests that this will feed 4-6 people. I feel like it is only fair to let you know that the two of us ate 3/4 of what I made. We are not big eaters BUT these are really good waffles. And in fairness, if you tried to stretch this to 6 or even 4 people, I think there might be mutiny. Just sayin' ....

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