Our family loves my Belgian waffles recipe using sprouted flour. Belgian waffles are our family’s breakfast of choice most weekends and the kids almost always request them as their special birthday breakfast.
I’ve tried so many different Belgian waffle recipes over the years, I’ve honestly lost count. I’ve made them with various flours as well including kamut, spelt, soft white wheat, einkorn, rice, oat and various flour blends in between. Perhaps you’ve even tried the soaked waffle recipe I posted awhile back.
My favorite classic Belgian waffles recipe is the one by Chef Emeril Lagasse. To his credit, Emeril’s recipe calls for real eggs and butter which many of the modern waffle recipes do not.
One of the trickiest aspects of implementing the traditional method of soaked oatmeal in order to maximize the nutrition, eliminate antinutrients, and considerably improve digestibility is getting used to the slightly sour taste.
Some of you are even going so far as to rinse the soaked oatmeal after cooking, for example, in an attempt to lessen that slightly sour taste that some find unpleasant. Unfortunately, these efforts are not working very well for those of you that have emailed me about it.
Corn has a bad rap these days primarily due to the pervasive presence of high fructose corn syrup (HFCS) in the food supply. This frankenfood, generally made with GM corn and laced with mercury residue from processing (Environmental Health, January 2009), is in the majority of processed foods and drinks and is being blamed for all sorts of health woes including the obesity epidemic.
The fact is that corn is a traditional food and when high quality, nonGMO corn is procured and prepared properly, can be both delicious and healthy!
And, if you are a Southern gal like me, you like your corn – am I right?
Delving into Traditional Eating for the first time inevitably uncovers the fact that modern methods for preparing grains and legumes can be extremely damaging to health over the long term particularly if numerous servings of these foods are consumed on a daily basis as recommended by conventional dieticians and nutritionists.
Even if you take the time and care to make your own bread at home with freshly ground grain, if you do not follow the centuries old traditions for eliminating anti-nutrients and maximizing the nutrition in the grain prior to baking, you could in fact be doing yourself and your family more harm than good.