Spelt Waffles Recipe | Light and Fluffy | Can Be Frozen

Spelt Waffle Recipe

they really are super light, and can be frozen, thawed & put in the toaster

Spelt Waffle Recipe:

1 cup light spelt (white spelt)

2/3 cup whole spelt flour (we use organic)

2 Tablespoons sugar (or cane sugar)

1 Tablespoon baking powder

3/4 teaspoon salt

1 3/4 cups milk

2 eggs – separated (yolks from whites)

1/4 cup oil

Combine dry ingredients & beat with fork. Combine milk & egg yolks; pour over dry ingredients. Stir in oil, beat until smooth. Beat egg withes until soft peaks form & fold into batter. Pour enough batter onto hot greased waffle iron to spread within 1″ of edge. Bake until golden (7 min). Serve immediately.

To freeze:

Cool cooked waffles completely. Store in plastic freezer bag.

To re-heat pre-cooked waffle:

Thaw waffle, put in toaster, cook on light setting, like toast.

Pull out, place on plate, and top with maples syrup or ice cream.

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