Butternut Squash & Spelt Yeasted Waffles

Processed with Snapseed.

Fall has arrived and as much as I prefer summer, I got to embrace all the good things it brings. And of course butternut squash is one of those things. These waffles are crispy and have a tangy taste because of the yeast. They freeze well, so you can make them in advance and reheat them in an oven at 180C/350F for about 8-10 minutes. They will become super crispy afterwards. So they are perfect if you are hosting a brunch.

Processed with Snapseed.

This recipe makes about 10 small waffles. You can always double the batch.

Ingredients:

1 ¼ cup of spelt flour

1 cup of lukewarm milk

3.5grs of dried yeast

1 egg

2 tablespoons of melted butter

1/3 of a cup of butternut squash puree (you can also use pumpkin)

Pinch of salt

1 tablespoon of sugar beet syrup (you can also use maple syrup or honey)

1 teaspoon of vanilla extract

¾ teaspoon of cinnamon powder

¼ teaspoon of cardamom powder

1 tablespoon of sugar

 

Place the lukewarm milk, yeast, sugar beet syrup and sugar in a large bowl. Let it stand for 5 minutes to activate the yeast.

Add the remaining ingredients and whisk until everything is well combined. Cover it with plastic wrap and let it stand at room temperature for 1 hour.

Preheat your waffle iron. Brush it with a bit of vegetable oil or spray it with non-sticking cooking spray.

Pour some of the waffle batter into the preheated waffle iron and cook till golden-brown.

You can serve them with honey, maple syrup or jam. I also topped them with fresh figs and edible flowers.

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: