The best belgium waffles

My favorite Sunday breakfast – Belgium yeast waffles!

Ingredients:

  • 14 g fresh yeasts
  • 60 ml warm water (up to 40 C degrees)
  • 230 g spelt flour
  • 120 ml plant milk (room temperature)
  • 20 g brown sugar
  • 50 g coconut oil
  • 1 banana (100 g)
  • pinch of salt
  • 1/2 tsp cinnamon

Method:

Combine yeasts with slightly warm water and 1 tsp of sugar. Set aside for 10-15 min to activate the yeasts.
In separate bowl prepare dry ingredients. Add yeasts, mashed banana and rest of liquid ingredients. Gently combine together. The dough will be very thick. It should be like this. Cover the bowl with lid and add put into the fridge for 2 hours or overnight.
Heat up your waffle maker and fry the waffles adding one big spoon of dough per waffle. Fry few minutes as per waffle maker recommendation. Mine took 5 minutes to be ready.
You can keep the dough in the fridge up to 2 days or use it all and freeze the leftover waffles.
I always freeze these waffles to enjoy them whenever I want!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.