My mother's spelt almond waffles from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole spelt flour for sprouted spelt flour, coconut oil for olive oil, and soy milk for the book's "Almond milk".

  • dinnermints on October 16, 2016

    UPDATE: Can substitute ground walnuts; added pumpkin pie spices; next time would try some form(s) of ginger (fresh and/or powdered and/or crystallized).

  • dinnermints on May 15, 2016

    These were nothing special, but good, and crisped up nicely. I added 1/4 tsp. salt, and used barley malt syrup instead of rice syrup (mainly because I don't buy rice syrup and ran out of honey). I've never had a problem with my waffle iron undercooking whole grain waffles (as she mentions in her note), so I left them in there the usual amount of time with no ill effects. I substituted low fat milk for the almond milk. The yield was seven waffles; maybe I would have gotten eight if I'd used a scant 1/2 cup instead of heaping. Mostly it was a good way to use up the sprouted spelt flour and almond meal that have been hanging around with nothing to do.

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