Spelt is an ancient, unhybridized form of wheat. Wholegrain spelt flour functions very much like all purpose flour, but offers you the bonus of the fiber-rich bran and nutritious germ. Leftover waffles may be refrigerated for up to 4 days or frozen for up to 3 months.
Yield: Makes 6 (7- inch round waffles)
In a large bowl, combine flour, ginger, sesame seeds, sugar, baking powder, baking soda, and salt.
In a medium bowl, lightly beat eggs. Blend in buttermilk, rice (if using), melted butter, and vanilla.
Preheat waffle iron. Stir buttermilk mixture into dry ingredients, just until flour is absorbed. Do not overmix.
Grease waffle iron, if necessary. Bake waffles according to manufacturer's instructions until crisp. If batter becomes thick and doesn't spread easily, thin with additional buttermilk.
Serve immediately, or arrange on a rack in a single layer and keep warm in an oven preheated to 200 degrees F.
Accompany waffles with a small pitcher of warm maple syrup or honey.
Recipe and photo used with permission from The Whole Grains Council - www.wholegrainscouncil.org.
Source: Lorna Sass, 2006 Bob's Red Mill.
Please note that some ingredients and brands may not be available in every store.