- 75g (1/2 cup) buckwheat flour
- 125 g (1 cup) spelt flour
- 40 g sourdough starter
- 1/2 tsp cinnamon
- 1 tbsp brown sugar
- 1 tbsp tahini
- 200 ml milk
- 1 flax egg (1 tbsp flax seeds + 2 tbsp water)
The preparation is super easy. Just mix all ingredients together, put into a mason jar or a bowl and refrigerate overnight. Be sure there is enough space in the jar because the dough will raise (almost double the size).
Love to have this dough in the fridge ready to cook my waffles in the morning. You can keep the dough even for 2 days!
Bake as per your waffle maker instructions. I am waiting 6 minutes for these to be ready.
My favorite toppings lately is plain yogurt, fresh fruits and blackcurrant syrup.