Soaked Waffles

This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 480. This recipe reflects the sixth of our 11 Wise Traditions Dietary Principles. Serves 6:

2 ½ cups freshly ground spelt, kamut or whole wheat flour
2 cups buttermilk, kefir or yogurt or 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar
2 egg yolks, lightly beaten
2-4 tablespoons maple syrup
2 tablespoons melted butter
1 teaspoon sea salt
4 egg whites
pinch of sea salt

Soak flour in buttermilk, kefir or yoghurt in a warm place for 12 to 24 hours. Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yoghurt.
Stir in egg yolks, syrup, melted butter and salt.
In a clean bowl, beat egg whites with pinch of salt until stiff. Fold into batter.
Cook in a hot, well-oiled waffle iron. Serve with melted butter and maple or sorghum syrup, raw honey, berry preserves, apricot butter or sweet cheese topping
Note: These waffles are softer than those made with white flour. However, they will become crisp if kept in a warm oven for several hours.