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Waffles Made Overnight

We made these and loved them, then had family and friends try them and the consensus is in...These are the best dang waffles ever!  Light and fluffy yet crisp on the outside....better yet whole grain and don't get stuck in your waffle iron.  For sure our very favorite waffles.

Overnight Waffles
1 cup warm water (about 110 degrees)
2 teaspoons Sucanat
2 1/2 teaspoons yeast
4 cups rice milk
3/4 cup coconut oil
1 1/2 teaspoons Real Salt
4 cups flour (I used hard white wheat)
4 organic eggs or egg replacer (have tried both works the same either way only the color is different the taste is the same!)
1/2 teaspoon baking soda

In a large mixing bowl (batter will rise), put warm water in and stir in Sucanat.  Sprinkle with yeast, let sit for 5 minutes.  In a saucepan on low heat warm the rice milk and melt the coconut oil in the milk.  DO NOT LET IT GET TOO HOT (about 110 degrees).  Add the warm rice milk and oil mixture along with the salt and flour to the yeast mixture and whisk until smooth.  Cover the bowl and let sit overnight at room temperature.  Just before ready to cook beat in egg or egg replacer and the baking soda and mix well.  Pour amount needed for your waffle iron onto it when hot.  Cook until done.  Keeps well in the fridge for about a week.


Rachel said...

These look delicious! Thanks. I know you've done the 12 steps to whole foods but noticed you still use yeast in recipes. I've been trying using a natural yeast start for a few months and wish I didn't have to. Do I have to?

Tammie said...

Rachel: It probably is better. I want to learn to make sour dough and use starts etc. But I have a hard time with "tending" things. Maybe one day but for now I don't have a problem using some good old fashioned Red Star yeast. ;)