Sprouted Yeasted Waffles
  • 1 packet (or 2 1/2 teaspoons) active dry yeast
  • 3/4cup warm water (about 80 degrees)
  • 3 eggs, pastured or organic
  • 3cups whole organic milk
  • 1cup sprouted yellow cornmeal
  • 2cups sprouted red wheat flour
  • 1 1/2teaspoons sea salt
  • 1 1/2teaspoons coconut sap sugar (or sugar of choice)
  • 3/4cup organic butter, melted
  • 1/2teaspoon baking soda
  • • Olive or coconut oil for greasing waffle iron
Cider Syrup:
  • 1 1/2cups coconut sugar (or brown sugar)
  • 1 1/2teaspoons apple cider vinegar
  • 2cups organic apple cider
  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
  • 2tablespoons organic butter
  1. In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
  2. In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
  3. Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
  4. Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
  5. Stir baking soda into batter.
  6. Preheat waffle iron and brush lightly with coconut or olive oil.
  7. Cook waffles until golden brown - about 4-5 minutes.
  8. Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
  9. Combine all syrup ingredients in a medium saucepan.
  10. Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
  11. To serve - butter up your waffles, drizzle with cider syrup and dig in!