Fresh Milled Kamut Waffles
These kamut waffle's make a delicious breakfast treat. They’re easy to make with simple ingredients, crisp and golden on the outside, and soft and fluffy inside. Serve with butter, maple syrup, or fresh fruit.
Ingredients
- 360 g (3 cups) fresh-milled Kamut flour
- 480 g (2 cups) raw milk
- 2 eggs
- 85 g (¼ cup) honey
- 115 g (½ cup) butter, room temperature (or avocado oil)
- 1 tsp vanilla
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions
- Mill 360g (3 cups) Kamut berries into flour. Other wheats such as Einkorn or soft white wheat also work well if you want to experiment with different flavors and textures. Set aside.
- In a large bowl, whisk together the 360g flour, 1 tbsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg until evenly combined.
- In another bowl, whisk together the 2 eggs, 85g honey, 115g butter (or avocado oil), 480g raw milk, and 1 tsp vanilla until smooth and well blended.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter should be slightly thick but pourable. Let the batter rest for about 10 minutes before cooking to give the fresh-milled flour time to absorb the liquid and hydrate fully.
- Heat your waffle iron and lightly grease it with butter or oil.
- Pour batter into the waffle iron (amount depends on your iron size). Cook until golden brown and crisp, usually 3–5 minutes.
- Serve warm with butter, maple syrup, or your favorite toppings.