Home Breakfast Whole Grain Einkorn Waffles

Whole Grain Einkorn Waffles

by Valeria - Beets 'n Bones blog

Breakfast or dinner, these whole grain einkorn waffles make a regular appearance at my house. I can’t even tell you how many times I’ve made them! Full of protein from farmers cheese, eggs and milk, and wholesome goodness from einkorn, I could eat them every other day.. Today I served them with raw milk yogurt mixed with vanilla and a touch of honey along heaping piles of fresh berries and fruit. On that note, I’m going to keep this Food-Network-short, and go finish the dishes. Enjoy!

whole grain einkorn waffles

HOW TO MAKE WHOLE GRAIN EINKORN WAFFLES

Ingredients
1 cup farmers cheese (how to make farmers cheese) or ricotta
2 eggs
1 cup milk
4 tablespoons butter
1 teaspoon vanilla
2 cups whole grain (or all-purpose) einkorn flour (I’m becoming a fan of this local to me einkorn producer)
1/4 teaspoon sea salt
2 teaspoons aluminum free baking powder

Instructions
Mix farmers cheese, eggs, milk, butter and vanilla in a blender until well combined and liquid.
Whisk flour with salt and baking powder.
Combine wet ingredients with the dry, mix well with a spoon. The batter will be quite thick. Allow to rest for 15-20 minutes (this rest allows for the flour to absorb the moisture – to hydrate, which leads to softer texture and contributes to better browning, because it breaks down grain starch to form sugar).

whole grain einkorn waffles batter
Preheat your waffle maker and cook waffles according to manufacturer’s instructions.
I use a regular soup spoon to scoop the batter onto the middle of a waffle iron; I like the pretty shapes that amount of batter creates.

whole grain einkorn waffles scoop onto waffle maker

Whole Grain Einkorn Waffles

Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, brunch
Servings: 8 or so waffles
Author: Valeria - Beets 'n Bones blog

Ingredients

Instructions

  • Mix farmers cheese, eggs, milk, butter and vanilla in a blender until well combined and liquid.
  • Whisk flour with salt and baking powder.
  • Combine wet ingredients with the dry, mix well. The batter will be quite thick. Allow to rest for 15-20 minutes.
  • Preheat your waffle maker and cook waffles according to manufacturer's instructions.

Notes

  • You can leave mixed batter for several hours or overnight, if you are concerned about phytic acid in grains - on the counter if your milk is raw; in the fridge if it's pasteurized. That would be 'soaked' waffles.
  • Keep the cooked waffles in the oven at 250ºF while you are cooking the rest - it will keep them warm and crispy.
  • I normally wait for the steam to stop coming out of the waffle iron, even after I hear the ready signal; this means the waffles will be more crispy since most of the moisture has escaped.
    I use this Waring Pro Belgian Waffle maker.

whole grain einkorn waffles

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