Hey! Why Didn’t You Save Me A Spot?!?!?
It was [virtual] standing room only in Ann Marie’s whole grains webinar last night and, um, I couldn’t get in. Tried to bribe the bouncer and everything. Hmph!
No worries, though, because Ann Marie is giving us an exclusive peek today into her Healthy Whole Grains cooking class! Before I step aside and let her do her thing, I just want to mention that you have just two more days to use coupon SPROUT20 and save $70 off the regular enrollment price. Okay, moving to the side now . . . . . heeeeeeeere’s Ann Marie!!!!
Ann Marie: These waffles are the BOMB! The great thing is you can use up your leftover sourdough starter if you have too much and don’t know what to do with it. It’s good if the sourdough starter is active when you make them, but I’ve made the waffles with not so active starter (starter that has been in the fridge for a few days) and they still come out great.
You can make a bunch of it ahead of time and freeze them. We eat them throughout the week like Eggo waffles — just pop them in the toaster.
If you want waffles for say Sunday morning, just start some starter going Sat morning, and feed it again in the afternoon and again when you go to bed, and you’ll have active starter Sunday morning. Then you can also do your bread baking on Sunday. So easy!
WHOLE WHEAT SOURDOUGH WAFFLES
- 2 cups sourdough starter made with whole wheat or spelt flour
- 1/2 teaspoon unrefined sea salt (where to buy sea salt)
- 2 tablespoons sucanat or coconut sap sugar (where to find organic sucanat)
- 1/4 cup melted coconut oil (where to buy quality coconut oil)
- 2 eggs
- 1 teaspoon baking soda
- Butter, grass-fed
- Real maple syrup or honey sweetened jam
1. Mix everything together in a bowl.
2. Heat up your waffle iron. If using cast iron waffle iron, make sure you put enough butter or coconut oil on it — otherwise the waffles will stick.
3. Pour about 1/4-1/2 (depends on the size of your iron but I usually use 1/3 cup) of a cup of waffle batter on the waffle iron. Close and let it cook evenly on both sides until golden brown.
4. I like to set my oven at 200 degrees and put the waffles in there to keep warm while I finish making them.
5. Serve warm with butter and real maple syrup.
Ann Marie: I recommend this cast iron waffle maker on Amazon –It’s the only one I’ve been able to find that doesn’t have teflon. When it arrives put it in the oven for a few hours before using and let all the nasty cancer-causing paraffin wax drip of, then scrub it really well with hot soap and water. It’s then ready to season in the oven with coconut oil or lard or tallow. (Update: Read Dyno-Mom’s comment below for another method to clean your new waffle iron!)
Heather: Oh wow, I get asked all the time about teflon-free waffle irons but I thought they were mythical inventions like unicorns and children that sleep in after 7am. Putting on my wishlist in 3 . . . 2. . . 1 . . . check!
Thank you SO MUCH for stopping by today, Ann Marie. I had no idea sourdough waffles were so easy!