I’ve been holding out on you guys. I’ve had this recipe ready since the Summer but haven’t posted it yet because I’m just not quite happy with any of the photos I have taken of these waffles over the past few months. I even made my guy and I eat the “wonky” looking ones this past weekend so I could take photos of the “pretty” ones.
Perfectionism… it runs deep in me and is something I grapple with on a daily basis to keep it from running my life.
So, even though I don’t think these photos completely do these waffles justice, I’m telling Miss. Perfect to take a hike and sharing this super tasty recipe with you all anyways!
Speaking of perfectionism, it took quite some tinkering to get this recipe just right. When it comes to food, I am far more picky than getting the photos just right. First, it was way too dense and I needed a serious cup of coffee to get it down, then it wasn’t dense enough and didn’t hold it’s shape coming out of the waffle iron. After some internet searching, poking around in my spelt cookbooks and more trial and error, I arrived at a waffle that I was proud to call my own.
The blueberries inside happened by total accident. I love my blueberry spelt pancakes recipe (coming soon I promise!), but I really wanted waffles and just couldn’t figure out how I could satisfy both needs. “Why can’t the blueberries just go into the batter?” says my guy, hearing my frustrated muttering. Of course! Why the heck didn’t I think of that?!
So there you have it, blueberry whole spelt waffles. The blueberries, fresh or frozen, go right into the batter. Over time I figured out that when the berries are frozen it’s best to keep the batter in the waffle iron a little longer than you think so the waffles end up nice and brown (if you like them that way). 🙂
If you liked this recipe you are going to love these ones!
Blueberry Whole Spelt Waffles
- 1 cup organic whole spelt flour
- 1 1/2 cups organic all purpose, unbleached spelt flour also known as white spelt flour
- 2 tbsp organic sugar
- 2 tsp baking powder
- 1 tbsp cornstarch or arrowroot powder
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
- dash of ground nutmeg
- 1 1/2 cups buttermilk or non-dairy milk
- 2 large eggs
- 1/4 cup melted butter or coconut oil or other vegetable oil
- 2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries optional
Preheat a waffle maker to medium/high heat and the oven to its lowest temperature setting.
In a large bowl mix all the dry ingredients together and whisk to combine. In another bowl or large pyrex mixing cup mix all the wet ingredients together and whisk to combine.
Pour the wet ingredients into the dry ingredients and whisk until no lumps remain. Fold in the blueberries.
Making one waffle at a time, transfer finished waffles to the oven racks to keep warm until the final waffle is made.