Einkorn and Buckwheat Sourdough Waffles (lactose free)
This kid's friendly recipe requires only half an hour of your time just before going to bed. So instead watching Netflix you can quickly whisk all ingredients together and let the dough proof during the night. In the morning just throw in the eggs and butter or ghee and off you go - kids have a healthy breakfast before going to school (yes, we actually manage to make these in the craziness of the school mornings!). Kefir, which is used in the recipe, is a sour fermented drink. As a result of the fermentation, very little lactose remains in kefir so people with lactose intolerance are able to tolerate it. It has also been shown that fermented milk products have a slower transit time than milk, which may further improve lactose digestion. Inspiration came from one of my favourite books EINKORN, from Carla Bartolucci but as I don't support dairy, I sneaked in almond milk instead of whole milk and omitted heavy cream which was in the original recipe. The waffles are yummy nevertheless.
Einkorn and Buckwheat Sourdough Waffles
60 grams buckwheat sourdough starter
60 ml warm water
240 ml kefir
300 ml almond milk
3 Tbsp. olive oil
200 grams einkorn flour
280 grams buckwheat flour
4 tsp. muscovado or coconut sugar
1 tsp. salt
3 eggs, separated
4 Tbsp. butter or ghee
1. In a large bowl, dissolve the starter in the water with kefir, almond milk and oil.
2. Sift together the flours, sugar and salt. Whisk the dry ingredients into the wet mixture until the batter is smooth. Cover the bowl and let proof overnight (8 hours)
3. Preheat the waffle iron. Uncover the bowl and whisk in the egg yolks and butter.
4. In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the waffle batter.
5. Bake each waffle for about 4 minutes (use one cup of batter for one waffle iron).
6. Serve with maple syrup or homemade jam.