I believe in quiet mornings and I believe in breakfast. And I mean serious breakfast, as in I enjoy a hearty but light meal, preferably sweet. Preferably the perfect blend of all my favorite flavors and nutritious ingredients for a well-balanced meal, that starts any day with happiness. Waffles are probably one of my favorite breakfast classics, especially when enjoyed like this. Creamy cottage cheese, juicy kiwis, crunchy pumpkin seeds and floral honey bring out spelt’s earthiness in airy, and crisp waffles.
Spelt flour, with its delicate soft crumb, is sweet and mild, similar to that of toasted walnuts. For awhile now I’ve had a big interest in learning about grains and healthy alternatives to classic foods. There are so many different grains readily available now, giving baked goods altered textures and robust flavors. Each grain bakes differently, as a baker learning which work well together and determining the right portion of liquids intrigues me.
Spelt flour, often mistakenly thought to be gluten-free, comes from an ancient wheat that produces fine to course grinds, and can equally replace white flour. It readily absorbs liquid, so proportions may need to increase in certain baked goods, as well as allowing for extra time for batter to absorb liquids before baking. Naturally nutty, sweet, and packed with nutrients this hearty grain brings a depth of flavor like no other.
Spelt Waffles
Ingredients {Makes 4 to 6, depending on waffle maker size}
1 cup – Spelt Flour
1 cup – All Purpose Flour
1/4 cup – Sugar
1 1/2 teaspoons – Baking Powder
1/2 teaspoon – Salt
1 1/2 cups – Almond Milk {replace with whole milk, if you’d like
1/2 stick – Unsalted Butter {melted & cooled to room temperature}
1 large egg
Vegetable-oil cooking spray
Top With {optional}
1 1/2 cups – Cottage Cheese
3 – Kiwis {peeled & sliced}
1 1/2 cups – Dried Cranberries
1/2 cup – Roasted Pumpkin Seeds
Honey, for serving
Recipe
Whisk the flours, sugar, baking powder, and salt together in a large bowl. In a medium bowl, whisk the milk, butter, and egg until combined. Stir the milk mixture into flour mixture, until just combined and let stand, uncovered {20 minutes}.
In the meantime, pre-heat your waffle maker, and lightly coat with cooking spray if needed. Fill waffle maker with batter {for standard size, Belgian waffles fill with about 1/2 cup batter}, and cook until golden brown and crisp {about 6 to 8 minutes}.
Top each waffle with cottage cheese, kiwi slices, cranberries, pumpkin seeds, drizzle with honey and serve.
These are just stunning!
Thank you!
Well, rather than a correction, I’d like to make an addition: it is true that spelt is not gluten free. However, many of those who are gluten intolerant (a less sensitive person than wheat allergic or celiacs individuals) find that their bodies can handle occasional spelt, as long as it is organic and GMO. But occasional is still the main point, and I only use it once a year on flaky pastries that are hard to make gluten free.
Anyways, I love your waffle toppings, I like coconut oil and chopped walnuts and applesauce and maple syrup myself, usually not all together, on my waffles, but above all I like to pair my waffles with eggs or kielbasa for some protein so the sweetness doesn’t go to my head. 🙂
Thanks, and yes that is a valid addition!
What a perfect brown color for that waffle. Looks good.
Thanks!