My eldest loves waffles, so I tend to make them regularly. For years I used regular white flour but over time found spelt, an ancient type of wheat, to be a great alternative. It isn’t gluten free per se, but it’s known to be easier to digest for most people, including those with a sensitivity to gluten. In fact, spelt recently got the green light in the low FODMAP diet, which is a pretty strict gut-healing regimen that banishes wheat products in general.
But don’t let all this healthy talk get in the way of me telling you how much my little man loves these waffles. They are the right amount of sweet, light and crispy these on the outside and super moist on the inside. We like to butter these lightly, add a handful of berries and generously drizzle them with honey but there are days where I just let him smother ’em with Nutella…still working on a kid-approved version of that!
Makes 10-12 waffles
Ingredients
- 1 cup whole spelt flour
- 1 cup gluten free flour
- 1 tbsp baking powder
- a pinch of salt
- 1/4 cup coconut sugar, coconut nectar or sweetener of your choice
- 2 eggs
- 1 cup milk or other plant-based milk (I like almond)
- 3/4 cup sparkling water
- 1 tsp vanilla extract
- 1/4 cup flavorless coconut oil or butter
Instructions
- Preheat an electronic waffle iron
- Mix all the dry ingredients and set aside in a large bowl
- In a separate bowl, mix all the other ingredient together
- Gradually pour into the dry ingredients while mixing until smooth
- Pour a ladle of batter in the waffle maker and bake as per its instructions or until most of the steam has come out. Repeat until you have no more batter left
