* serves 6
1 cup whole wheat pastry flour (I use Great River, and buy in bulk)
1/4 cup oat flour
3/4 cup rye flour
1 tbsp baking powder (make sure is it aluminium free)
1/2 tsp Celtic sea salt
3 large eggs, light whisked
2 tbsp honey (I like using raw honey)
1/3 cup unsalted butter, melted + more for cooking
2 cup buttermilk (see tip)
butter, raw honey, and/or pure maple syrup for serving.
TIP: If you don't have buttermilk on hand , you can make it: measure 2 cup of whole milk and take out 6 tsp of the whole milk, add in 6 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Preheat the waffle iron (this is the one I own and love.)
In a large bowl, whisk the eggs, honey, melted butter, and buttermilk (see tip.) In another mixing bowl stir together the whole wheat pastry flour, oat flour, rye flour, baking powder, and celtic sea salt. Add the flour mixture to the egg mixture and stir until just combined.
Once the waffle iron is hot, dab it with a little coconut oil or unsalted butter. Using a ladle, add some batter to the waffle iron, and follow the manufactures instructions on cooking times and amount of batter. (Mine calls for a 1/4 cup on each square, and it beeps when it is done cooking.)
Keep the waffles warm until you finish cooking all of them.
Serve with pure maple syrup, and or fresh fruit.
Keep the waffles in an airtight container on the counter for 1-2 days.
Make ahead: This batter can be stored in a covered container in the refrigerator for 3 days.
Freezer friendly: These multi-grain waffles, freezes beautifully. Cool cooked multi-grain waffles completely on a wire cooling rack. Separate the multi-grain waffles with parchment paper (I like to use unbleached parchment paper.) Place the multi-grain waffles into labeled (content and date) freezer zipper bag. Freeze for up to 3 months.
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