Wednesday, June 10, 2020

Multigrain Waffles Balance Flavor & Nutrients

It's a playlist of grains-each with it's own persona. Each grain is unique in flavor and color. Some have gluten forming the structure, others are gluten free. Then there's the nutritional benefits. Each grain has it's unique profile. 

Get more nutrients eating a variety of grains. The nutrients and phyto-chemicals in each grain has its own benefits.

  • Oats contain beta-glucan, a fermentable prebiotic fiber that lowers cholesterol. 
  • Barley is full of soluble fibers.
  • Millet is a high magnesium grain.
  • Rye has a low glycemic index, promoting a rapid feeling of fullness favorable for weight loss and diabetics.

This mix has the right balance of flavors:

  • Oats are quite sweet.
  • Rye works well with sweet flavors.
  • Barley gives a boost of flavor to the other grains.
  • Millet is buttery and adds color.
  • Whole wheat is nutty.
  • The sourdough starter discard adds a tang.

This multigrain flour mix is in pastry chef Kim Boyce's cookbook, Good to the Grain. The waffle recipe was based on one in this book as well. 

Multigrain Waffles with Sourdough Discard

Flour Mix
1 cup whole wheat flour
1 cup oat flour
1 cup barley flour
1/2 cup millet flour
1/2 cup rye flour


In a separate bowl, mix multigrain, additional whole wheat flour, sugar, baking powder and soda.
1 cup Multigrain Flour Mix
1 cup whole wheat flour
2 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Add milk and eggs to sourdough starter discard. Beat eggs.
1/2 cup sourdough starter discard
1 cup skim milk
3 eggs

Add dry ingredients and stir with a spoon, mixing only until combined.

Grease top and bottom of waffle maker by brushing with melted butter.
1 tablespoon buttery spread, melted

When waffle maker is heated, portion 1/4 cup batter onto each square. Bake until top of waffle is brown. Repeat with remaining batter.

We enjoyed our waffle for dinner, served with an egg.



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