These soaked waffles are based on a recipe from Nourishing Traditions by Sally Fallon Morell. By soaking the flour beforehand, not only is a delicious full flavor created, but the recipe also aligns with the traditional preparation methods described by Weston A. Price during his research into healthy, traditional populations.
In many traditional cultures, grains were not processed directly into bread, pancakes, or waffles. They were first soaked, fermented, or sprouted. This allowed microorganisms time to break down part of the phytic acid, making minerals such as calcium, magnesium, iron, and zinc more bioavailable to the body. Furthermore, many people find soaked grains to be more easily digestible.
These waffles therefore constitute a nutritious breakfast that fits well within the Wise Traditions dietary principles: combining traditional preparation techniques with high-quality, unprocessed ingredients.
Ingredients (serves 6)
- 350 grams of freshly ground spelt, kamut, or whole wheat flour
- 500 ml buttermilk, kefir, or yogurt, or 500 ml filtered water with 2 tablespoons whey, lemon juice, or natural vinegar
- 2 egg yolks, lightly beaten
- 2 to 4 tablespoons pure maple syrup
- 2 tablespoons melted grass-fed butter
- 1 teaspoon Celtic sea salt
- 4 egg whites
- Pinch of Celtic sea salt
Preparation
Step 1 – Soaking
Mix the whole wheat flour with the buttermilk, kefir, or yogurt into a smooth batter. Cover the bowl and let it stand in a warm place for 12 to 24 hours.
Do you have a dairy allergy? Then use 500 ml filtered water with 2 tablespoons whey, lemon juice, or natural vinegar. This also prepares the flour in a traditional manner.
Step 2 – Finishing the batter
After soaking, stir the egg yolks, maple syrup, melted butter, and sea salt into the batter.
Next, in a clean, grease-free bowl, beat the egg whites with a pinch of sea salt until stiff. Gently fold these into the batter so that the waffles become wonderfully light and airy.
Step 3 – Baking
Preheat the waffle iron well and grease it generously with butter or another traditional cooking fat.
Bake the waffles until golden brown and serve immediately. Do you want extra crispy waffles? Then keep them warm in an oven at approximately 90 °C after baking. Over time, they will naturally become wonderfully crispy.
Traditional serving
A soaked waffle does not have to be exclusively sweet. In many traditional diets, grains were combined with nutritious animal fats, eggs, dairy, and seasonal products. This creates a meal that provides satiety for much longer than a waffle with only sugar or syrup.
Sweet toppings
- Melted grass-fed butter with raw honey.
- Maple syrup with an extra knob of butter.
- Full-fat Greek yogurt or strained yogurt (hangop) with fresh blueberries.
- Raw or organic whipped cream with strawberries, raspberries, or blackberries.
- Apple wedges sautéed in butter with Ceylon cinnamon.
- Homemade applesauce without refined sugar.
- Mascarpone with forest fruits and a little honey.
- Apricot or plum compote.
- Soaked walnuts, pecans, or almonds.
- Coconut flakes or grated dark chocolate (at least 85% cocoa).
Savory toppings
These waffles are also surprisingly delicious as a savory breakfast or lunch.
- Crispy fried bacon with a fried egg.
- Smoked salmon with crème fraîche.
- Avocado with butter and a pinch of Celtic sea salt.
- Aged raw milk cheese.
- Liver pâté with a thin layer of butter.
- Mushrooms sautéed in butter.
- Sour cream with fresh herbs.
A breakfast that provides long-lasting satiety
By combining soaked grains with quality fats, eggs, full-fat dairy, and fresh fruit, a breakfast is created that is rich in protein, healthy fats, and bioavailable nutrients. This fits perfectly within the nutritional philosophy of Weston A. Price: choose traditional preparations, unprocessed ingredients, and always combine grains with sufficient nutritious animal products.
Our favorite combination?
A warm soaked waffle with a generous knob of grass-fed butter, raw honey, full-fat whipped cream, and fresh blueberries. Prefer savory? Then choose butter, crispy fried bacon, a fried egg, and aged raw milk cheddar. Both variants provide a breakfast that not only tastes delicious but also provides satiety for hours.
