Here are the waffles that we make ALL THE TIME at the Ronne house. Our kids are up and at em early – 6:00 a.m. early, which about made me die when we first moved to Tennessee, but I have to admit, I’ve gotten used to the early mornings (or I’m now 40 and don’t require as much sleep). Whatever it is, these waffles are life savers. They are easy, filling, one bowl wonders full of nutrition, and the best part of all? They don’t require syrup which saves you (mom and dad) the hassle of needing to clean up (house and kid). All of my kids love them. One little factoid, I used spelt flour in the recipe, but you can adjust the flour to your liking: whole wheat, white, bread, almond, or use a combination of a few. We really like the nutty lightness of spelt, and it’s a healthier option than white or bread. Check the tutorial out and then go subscribe to jessplusthemess on YouTube.
3 cups spelt flour – we use Great River Organic flour which can be found at greatrivermilling.com
2 TB Maple Syrup or 4 TB sugar
3 TB baking powder
1/4 tea salt
3 cups almond milk
2 tea vanilla
2/3 cup melted and then cooled coconut oil
Extras (dark chocolate chips, wheat germ, dried cranberries, walnuts, pecans, chia seeds flax seed, whatever, get creative).
Heat the waffle oven. Mix the dry ingredients together and then add the wet ingredients one by one. Mix until well blended and then stir in any extras you want to add. Brush the waffle iron with a little oil or butter to prevent sticking – THIS IS A MAJOR STEP THAT YOU DON”T WANT TO FORGET OR YOU’LL HAVE A MESS ON YOUR HANDS AS I DID.
Cook for 5 minutes or so or until the indicator lights tells you they’re finished.
Just keep livin!