1 ½ cups (180g) wholegrain spelt ﬂour
¼ cup (40g) ﬁnely chopped crystallized ginger
3 tablespoons unhulled sesame seeds
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
2 large eggs
2 cups (480 ml) well shaken, low-fat buttermilk, plus more if needed
½ cup (100g) cooked brown rice (optional)
4 tablespoons (57g) unsalted butter, melted
1 teaspoon vanilla extract
Oil for greasing the waﬄe iron, if needed
Warm maple syrup or honey, for serving
- 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 pre-heated to 200º F (100°C). Accompany waﬄes with a small pitcher of warm maple syrup or honey.
Lorna Sass, © 2006 Bob’s Red Mill. Used with permission.
Total Fat: 13 g
(Saturated Fat: 6 g)
Sodium: 410 mg
Carbohydrate: 9 g
Fiber: 1 g
Protein: 3 g