Emmer Basecamp Waffles*

Blueberry filling

  • 3 eggs
  • 3/4 cup sour milk
  • 3/4 cup plain organic yogurt
  • 1/4 cup oil
  • 1 tsp vanilla
  • 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Make sour milk by adding 1Tablespoon lemon juice to whole milk and let sit for 5 minutes. Add soured milk to yogurt, oil, eggs, and vanilla. Combine dry ingredients in a bowl and add yogurt/milk mixture.

Cook in a Belgian-style waffle iron and top with yogurt, syrup, fresh fruit and walnuts.

For a super kid treat, put the leftover cooked waffles in the fridge and use as a substitute for bread in a peanut and butter and jelly/honey sandwich!

*Adapted from "Cory Diamond's Special Waffles For Sunday Guests in the Little Star Cookbook, 2001.

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