Waffles have a special place in my heart. Not these ones, but look-a-likes. Sweet, soft and sugary waffles, the ones my grandmother used to make. Whenever she would come to our place, she would bake the day before, all day long, over-filling her big flower patterned metal box so that the lid had to be tied down with big brown elastic bands. She would walk in and show us how over-filled the box was this time, our eyes fixed on the little bits of waffle peeking through the gap between the box and the lid, while impatiently jumping around her. We would quickly make some tea, set the table, help our grandmother and grandfather with their luggage and bring them to their chair. Then, the moment was there. We could take off the elastic bands, the lid, and find these dozens and dozens of soft, golden brown waffles. Stacked, packed and squeezed in there.
Every time she came, the waffles would be perfect, made from her go-to and trusty recipe. Year after year, through my whole youth. Until about 5 years ago. She was getting older, and making waffles takes a lot of time, energy, and dedication. So, no more waffles (an easy and quick walnut cake now, which also amazing!), but we will never forget about them.
There are so many waffle recipes out there. Mostly sweet, sugary, for breakfast or as a snack. Sometimes savoury, with herbs and cheeses. Not so many healthy ones. I wanted to create waffles like my grandmother did – the shape, the lightness, the buttery flavour – though keep it healthy, good for you, filling, wholesome. Whether it’s for breakfast or as a snack, they should be incredibly delicious and good for you. They need to fill you up until lunch (or dinner), they need to be light, airy, crispy and golden brown. They need to be irresistible.
So, hello sourdough batter! By using this you’ll end up with super airy, light waffles with a chewy bread texture. Aka. perfection. It takes some time, but it’s so worth it. And, actually it’s only preparing, waiting while you’re asleep, and making them in the morning.
- 1/2 cup sourdough starter, 100% hydration;
- 1 cup almond (or any other) milk;
- 1 1/4 cup spelt flour;
- 2 tbs honey;
- 1/8 tsp salt;
- 1 tbs baking powder;
- 1/4 cup coconut oil, melted;
- 1 egg, beaten;
- 1/2 tsp vanilla paste;
- 1 tbs ghee.
- In the evening, mix sourdough starter, almond milk, flour, honey and salt in a bowl. Cover with cling film and let proof overnight.
- In the morning, whip up baking powder, coconut oil, egg and vanilla paste together. Add to sourdough mixture when light and fluffy. Mix until just combined.
- Preheat your waffle iron. Grease with ghee (butter flavour!) and pour about 1/4-1/2 cup batter per waffle on the iron (depending on the waffle iron). Bake according to the instructions, about 5-7 minutes, when golden brown and fully cooked through.
- Serve warm, with a dollop of thick yoghurt, a little cinnamon, fresh fruit and nuts or seeds if preferred.