This is my Italian Grandmother’s recipe. She couldn’t make these fast enough. Great for breakfast any time, with sorbet, or as a snack for long drives or just working in the garden.
Non-GMO, organic, local, free range, grass-fed ingredients:
Note from 7-16: We don’t make these anymore to improve our health, due to the sugar and flour. Though families recipes are tradition, it doesn’t mean they are healthy.
2 1/2 C Spelt/Coconut Flour
1 tbsp Baking Powder
1/2 C Coconut Sugar
1/2 C Canola Oil
2 tbsp Vanilla
1 1/2 C Kefir, may need up to 1/2 C more kefir to attain a batter that is slightly thicker than pancake batter.
Heat waffle iron until ready/beeps. Set to the correct setting for waffles for your iron. Ours is medium. Mix all ingredients together. Use a ladle to pour enough batter in each section of the iron. Wait until it beeps ready or a few minutes. You can check it to make sure browned. Remove each waffle and cool on a plate. Serve hot with fruit spread with no added sugar, butter, or plain. Store extra waffles in an air tight container after they cool. (Glass containers with lids are the best for food.)