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Sunday…lovely, drowsy, slow, lazy Sunday (or anyway, that’s my dream idea of Sunday). On Saturday night I’m already looking forward to Sunday breakfast because it means one of two things: pancakes or waffles. These whole grain and hazelnut waffles are the kind one should be particularly anticipatory about, with their subtle hint of sweet hazelnuts and the nuttiness of spelt. Crispy and crunchy on the outside, soft and tender on the inside – they love to soak up real maple syrup or provide a cushion for natural peanut butter. Top with more hazelnuts, bananas, raspberries or a dried fruit compote. Freeze extras and re-warm in the toaster oven. They crisp right up.
Makes 3 (in my large waffle iron)
1 cup spelt flour
1/3 cup oat flour
1/2 cup hazelnuts, toasted and finely ground*
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. powdered stevia (or 1/4 cup maple sugar)
2 tbsp. ground flaxseed meal + 6 tbsp. water (whisk together until frothy, then let sit for a few minutes)
1/2 cup unsweetened applesauce
1 1/2 cups “buttermilk” (soy milk + 1 tbsp. lemon juice or apple cider vinegar; let sit for 15 minutes)
1 tsp. vanilla extract
Combine the flours, hazelnuts, baking powder, salt, baking soda and stevia in a large bowl. In a smaller bowl, whisk together the “buttermilk,” flaxseed meal mixture, applesauce and vanilla extract. Stir the wet ingredients into the dry ingredients just until combined. Let the better sit for 15 minutes. This gives you time to get the waffle iron heated and everything else ready for breakfast.
When the waffle iron is hot, give it a light spritz with cooking spray, then ladle on batter and spread to nearly touch the edges of the iron. Cook for about 4 minutes, or until you no longer see steam rising from the iron. I keep finished waffles in a 175F oven – directly on a rack to stay crisp. You can also put your plates in the oven to warm up.
*To toast hazelnuts, place nuts on a baking sheet and pop in a 350F for a few minutes. Watch closely so they don’t burn. Once the skins start to crack, remove from the oven and put the hazelnuts in a clean kitchen towel. Rub the skins off of the nuts. Don’t be OCD about it, some of the papery skins will cling to some nuts, but the majority should come off easily in the towel. Then let cool and pulse in a food processor until you get a mostly finely-ground “flour.”
(The original recipe comes from King Arthur Flour’s book Whole Grain Baking – veganized, of course.)