Spelt Waffles

My girls absolutely love these quick and easy, crispy, spelt waffles (usually as is, with no toppings or syrup). My husband and I prefer them though with a good dollop of creamy Greek yoghurt, a drizzle of maple syrup and something tangy like fresh berries or oven roasted rhubarb.

If you don’t like the taste of olive oil, replace it with the same volume of your preferred neutral flavoured oil. You can use plain/cake/all-purpose flour instead of spelt flour. I like adding ground linseed/flaxseed (for added plant-based omega-3), but feel free to leave it out. A plant-based milk works well too, and you can replace the melted butter with coconut oil for a dairy-free version.

Watch me make these by clicking the link here:

Alana Smith (@alanasmithsweetphotography) • Instagram photos and videos

Enough for 8 - 10 large waffles (depending on the size of the waffle maker)

WAFFLE BATTER

eggs, 2

milk, 375ml (1 + 1/2 cup)

maple syrup, 15ml (1 tablespoon)

vanilla extract, 15ml (1 tablespoon)

extra-virgin olive oil, 30ml (2 tablespoons)

butter (salted or unsalted), 30g (2 tablespoons) - melted

spelt flour, 250g (1 + 2/3 cup)

ground linseed, 30ml (2 tablespoons)

baking powder, 15ml (1 tablespoon)

In a large bowl, combine all the wet ingredients together, then whisk until uniform.

Add the flour, ground linseed (if using) and baking powder and whisk until uniform.

Cook the waffle batter in batches in a pre-heated waffle maker until light golden.

Delicious freshly made or lightly toasted the next day.

The cooked waffles can be frozen in an airtight container for up to three months.