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Thursday, July 14, 2011

They Keep Asking...Are These Really Whole Wheat?

100% Whole Wheat Waffles (that don't taste like it)

In the quest for completely whole grain cooking, there was a lot of error on the path to perfection. This is a fabulous basic recipe that can be scaled up or down with limitless...

additions of fruit, cheese or spices. I knew it was a success when my kids let a box of fruity Cheerios sit in the pantry for over a month because they wanted waffles. Now I 10x the recipe and freeze them for ultimate morning convenience - thaw and toast.

Mix together and let sit overnight or up to 18 hours (the longer, the more sour):
1 3/4 cups whole wheat flour (I use hard white wheat)
1 1/2 cups clabbered milk (fluffier texture), raw milk with 1 T whey, fresh raw buttermilk or fresh cultured raw buttermilk

In the morning, add and mix:
1 tablespoon raw sugar, honey or other natural sweetner
1/4 t baking soda (to cut the acidity in the final bake. You may be able to leave it out if it only sat for 8 hours and the clabbered milk was really freshly clabbered. If it sits too long or smells strong be sure to use the soda. It will recover surprisingly.)
1/2 t salt
3 large eggs, well beaten
1/2 cup or one stick of unsalted butter, melted

Add this last and cook in your waffle iron within an hour.
1 T baking powder (aluminum free)

Make sure you have some growing room in your bowl. Once you add the baking powder, it will resemble a volcano science expirament. I undercook them slightly to allow for toasting. A dozen fits well in a gallon sized freezer bag. I use them as gifts and people ask me for the recipe. It's hard to explain to them that it's no use - they won't make them.

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