Nothing says love like homemade waffles for breakfast. Except maybe a latte. In bed. But that’s another post.
My family loves big, hearty breakfasts. I do not. I might nibble on a banana or snack on a little raw granola (whilst consuming the aforesaid latte, of course), but a full-on breakfast just makes me feel…ugh. But every morning I suck it up, don an adorable apron, and slave away in the kitchen preparing the Breakfast of Champions for my troop (yes, this is a complete fabrication).
In reality, I make these waffles about once a week. Not every day. Not ever. But I also don’t get a latte in bed every day. I think there’s a direct correlation here.
If you are accustomed to making waffles, you will find that this recipe is unconventional in two ways. First, the wheat gets a good soak in the liquid you use to make the batter. This step is essential in producing light waffles with 100% whole wheat flour. If you’ve ever made 100% whole wheat waffles without soaking the wheat first, you are likely a little leery of this recipe lest you make another batch of waffle-shaped hockey pucks. Fear not! While these waffles are hearty, they’re completely useless in a game of hockey.
Second, most waffle recipes require the bleary-eyed baker to separate the eggs, beat the egg whites until stiff, and then fold them into the batter. I do not find this to be necessary. The difference in the texture of the waffles is negligible, and when the kids are crowding around panting for breakfast, I’m willing to give up that extra little bit of deliciousness in favor of sanity. But then, I’m not a breakfast person. Feel free to add in that step if it makes you feel more fulfilled as a person.
Now on with the recipe:
3 c. whole wheat flour, freshly ground if possible
3 c. milk kefir (may substitute yogurt, buttermilk, or milk, or a combination)
Combine wheat and kefir and mix well. Mixture will be thick. Cover and allow to sit at room temperature 12-24 hours (although sometimes I get by with less than this). The longer the wheat cultures, the softer and lighter it becomes. The kefir also begins to “pre-digest” the wheat, making it easier for your body to process the wheat and utilize all its nutrients. If you are wheat sensitive, you may find that this process allows you to consume wheat without the consequences.
The next day, after you’ve had at least one latte, uncover the wheat mixture (it may have a grayish appearance on the surface; this is normal). Stir in the following:
3 eggs, beaten
1/2 -3/4 c. raw unrefined coconut oil, gently heated to a liquid state, if necessary
1 t. sea salt
1 t. baking soda
1 t. vanilla
1-3 T. raw sugar (optional)*
*If you like sweet waffles, add the sugar to taste. If you like crispy waffles, add the full amount of coconut oil.
Make sure your waffle iron is very hot before pouring in the batter. Proceed according to your waffle iron’s instructions. Top finished waffles with raw honey, fresh fruit, maple syrup, or even bacon and eggs. Leftovers can be frozen and thawed in the toaster for those mornings when the Bleary-Eyed Baker doesn’t get her latte in bed.