Wednesday, November 7, 2012

Overnight Sourdough Waffles

Overnight Sourdough Waffles 

 HOLY SMOKE! Super amazing! They are filling, but don't cause me to feel bloated like most wheat/yeast things.This soaking process also breaks down (or predigests) proteins in the grains, making them easier on your digestive system and the fermented grains to neutralize phytic acid and release nutrients in the grains for absorption. AND .. they are DELICIOUS. My pickiest daughter who only eats crackers and cheese loved them and had them three times in 2 days.

This post is such a great way of helping to understand more about sourdough and this post was copied and pasted from:

This blog is my new favorite for healthy homemade goods.

Overnight Sponge

  • 2 cups of White Whole Wheat Flour
  • 2 Tbsp Evaporated Cane Juice
  • 2 Cups Kefir
  • 1 Cup Sourdough Starter (unfed)
Waffle Batter
  • All of the overnight sponge
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda

The night before you will want to mix up your sponge.  In a large bowl mix the flour, sugar, kefir and starter. Cover and let sit out on the counter overnight.  No need to worry about it going bad.  All the good bacteria in the kefir and starter.  I love mixing this up the night before.  Makes getting breakfast on the table much simpler.

In the morning your sponge should look, well spongy.  It will have risen and have lots of lovely little bubbles in it.

Now you are ready to add the rest of the ingredients.  Mix well.  If you are not used to working with sourdough batters this will seem a little strange to you.  They have a very elastic consistency to them.  It can take a bit to get everything incorporated well.  Just stick with it.  It will come together.

Now all you have left to do is cook your waffles.  We use a Belgian waffle iron.  This recipe will make about 6 waffles yummy waffles.  We top them is pastured butter and local maple syrup!

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