Raise your hand if cold weather gives you an inexplicable urge to spend a ridiculous amount of time in the kitchen making bread products.
Me me me!
I was trying to cut down on the amount of grains we consumed, and we were doing pretty good. Until recently……………….
Last week it was extremely cold, and I only spent *just* enough time outside to get the water tanks chopped and the hay fed. I didn’t bake much this summer (too much fence to build…), so I guess I am making up for lost time.
I think eating “in season” is a good practice to follow, so I think we should hereby dub December through March as “bread season”. Whaddya think?
Okay, don’t answer that. But anyway, you have to try this waffle recipe.
‘Tis the season for cooking with lots of cozy flavors and spices, and these waffles are full of them!
Adapted from Family Circle magazine
- 1 cup unbleached, all purpose flour
- 1 cup whole wheat flour (your preference)
- 3 t. baking powder
- 2 t. ground ginger
- 2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. sea salt
- 3 eggs
- 1/4 cup sucanat, rapadura, or granulated sweetener of your choice
- 1 3/4 cups buttermilk (**Update** I accidentally omitted this from the original post. Sorry!)
- 1/2 cup melted coconut oil or butter
- 1/2 cup unsulphured, blackstrap molasses
In a big bowl, mix together the flours, baking powder, ginger, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs and sweetener together, then mix in the buttermilk and molasses.
Combine the 2 bowls and pour around 1/2 cup of the mixture into your preheated waffle maker.
Cook according to your waffle maker’s directions.
Serve these with lots of real butter, real maple syrup, fresh fruit, yogurt, or even applesauce!
A Few Notes:
- Don’t think these only can be served at breakfast time. They make a wonderfully easy supper too!
- If you have leftovers, place them in a Ziploc baggie with a small sheet of wax paper in between each waffle. Place in the freezer, and the next time you are in a hurry to make breakfast, pop one out and stick it in your toaster. It’s the homemade, wholesome version of “freezer waffles”.
- I plan to experiment with this recipe and change it so the flours are soaked before cooking for optimum nutrition. I’m thinking it will be very easy to convert it, and I will update this post when I do! (If you are wondering what on earth I’m talking about when I say “soaked flour”, find out how to get a copy of a free Soaking Grains eBook!)
These waffles are packed with the comforting flavors of Christmas time. Pair them with some scrambled eggs, bacon, or sausage, and I’m thinking that they would make a perfect, simple breakfast on Christmas morning!
Speaking of Christmas, have you checked out the Great Holiday Barn Hop that is happening right now? Link up your best holiday homesteading posts for a chance to win some incredible prizes. We are giving several prizes away every day until December 19th!
This post was shared at: Frugal Days Sustainable Ways, Women Living Well, WFMW, Fat Tuesday, Raising Homemakers, Real Food Wednesday, Simple Lives Thursday, It’s a Keeper Thursday, Proverbs 31 Linkup, Fight Back Friday, Living Well Hop, Frugal Friday, Fresh Bites Friday
Check out this month’s sponsors:
Can't Get Enough Homesteading Goodness?
Join over 54,000 others who get the weekly Homestead Toolbox delivered fresh to their inbox. It's packed full of recipes, ideas, and homesteading tips you can actually use (no fluff), plus a copy of my very popular mulch gardening how-to guide.Let's go!