These waffles are inspired by Beth from Local Milk Blog. I think I talked about her in my last post, because she is so inspiring and her recipes are amazing. They have the perfect touch of comforting yet creative, vibrant and wholesome. I made a few changes because I had to make do with what I had on hand. I made these Saturday morning while winter storm Jonas was in full swing!
For christmas, Bobby got me “flours” 🙂 Different types of local, unusual flours from Union Market in DC. It was the perfect gift that I am putting to use and he is reaping the benefits. So for this recipe rather than using Spelt flour I used Graham flour. This is a whole wheat flour that is higher in protein than many flours and high in fiber. It is a heartier and more course yet slightly sweet flavor compared to whole wheat. You can substitute whole wheat flour in this recipe if you prefer.
A fun little history about Graham Flour- it was invented on the 1830’s by Syvester Graham, who was on the forefront of health movement. Trying to steer people away from less healthy refined white flour he developed the Graham Cracker and promoted it as a health food!
The waffles are so delicious!! Super light and fluffy, with a sweet nutty flavor. I can’t wait to make them again on another slow winter morning!
- 250 grams (about 2 cups) Graham flour
- 1 tablespoon baking powder
- 1 teaspoon kosher sea salt
- 1 teaspoon Cardamom
- 1/4 teaspoon fresh grated nutmeg
- 1 egg or if you want to make it vegan use 175 grams plain coconut yogurt, room temp
- 40 grams (about 1/4 cup) unrefined coconut oil, melted
- 145 grams (about 3/5 cup) plain almond milk
- 2-3 tablespoon rosewater to taste (water based kind, use about 1 tsp if using concentrated kind)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 100 grams (about 1/3 cup) maple syrup
- 1/4 cup cocoa nibs
- heat your waffle iron.
- in a medium mixing bowl whisk together the first 5 ingredients. in a separate bowl, whisk together the remaining ingredients except the chocolate.
- stir the wet ingredients into the dry ingredients until no dry remains. fold in chocolate.
- cook on your waffle iron according to the manufacturer’s instructions. I do 1/2 cup measures for each waffle, but you could certainly do smaller or larger ones if you like. I topped mine with cocoa nibs for a nice crunch and honey. You could do a little nut butter, whipped coconut cream, and or maple syrup!
Recipe adapted from http://localmilkblog.com/2015/10/breakfast-in-bed-vegan-rose-chocolate-chip-spelt-waffles.html I encourage you to read her post too!! She is so poetic and I love her writing style.