Sunday Spelt Fruit Waffles


This may come as a surprise, but you need a waffle iron to make these waffles. Yes, it needed to be said.  The iron I have is big: each waffle breaks into 4 “toast sized” slices.  This recipe makes 5 big waffles (20 small ones).  They freeze extremely well in a Ziploc bag, just take them out and pop into the toaster oven for delicious quick breakfasts the kids love all week.  I try to eat them only on Sundays.  Sometimes I fail.  Moving on.  I like to use organic spelt flour in this recipe because it’s a really tasty whole grain wheat that is relatively inexpensive as far as those things go.  Who am I kidding?  It’s expensive to eat organic non-gmo stuff but I do it for special recipes, and this is one of those.

Sunday Spelt Fruit Waffles

3.5 Cups Spelt Flour

2T Sugar of Choice

2T Baking Powder

1tsp Sea Salt

5 Eggs

½ Coconut Oil or butter (I like half and half of each), melted*

1.5 Cups milk of choice – these are GREAT with Goat’s Milk

I cup berries or roughly chopped fruit of choice: apples, pears, peaches all work well**

Sift together dry ingredients in large bowl, create a well in middle of flour, set aside.

Beat eggs well.  Add milk to eggs and continue beating, add melted oil/butter.

Pour wet ingredients into well in dry ingredients and fold together.  Batter will be a bit lumpy!  Gently fold in fruit.  Ladle into waffle iron on high heat.  Serve with butter and real maple syrup.

*the more fat you use in these the crispier they get.

**if you want to use banana, mash it well and use in place of 3/4 – 1 cup of the milk

If you use 1 cup blueberries and 1/4 cup butter and 1/4 cup coconut oil the macros for each of the 20 waffles is 20 grams Carbs, 7 grams Fat, 5 grams Protein.

I think these would be great with 1/2 spelt and half oat bran too but have yet to try that variation.  Let me know if you try this recipe and what you think!

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