formats

Fermented Belgian Chaga Waffles

As a child growing up on a farm/ranch in Washington’s Columbia Gorge, I have vivid memories of my Dad and I early in the morning at the breakfast table eating my Mom’s pancakes. They were incredibly delicious especially with her homemade butter and jam as well as thick fresh farm cream.

She fermented raw milk with flour for the base. For years I made fermented waffles. Recently I decided to up the nutritional value by adding Chaga to them. The following is my recipe for Fermented Waffles using either brewed Chaga liquid or Chaga Kombucha. Either one will work well.

Fermented milk products provide lactic acid and lactobacilli that break down starches and tannins that can be difficult for individuals with sensitivity to gluten to digest. It also breaks down the phytic acid. Phytic acid reduces the body ability to absorb important minerals. For those using whole wheat flour the fermentation softens the flour so the final result is light and fluffy instead of the denseness of associated with whole grain flour.

Important information: This will not work with pasteurized milk. Unlike raw milk instead of fermenting pasteurized milk spoils.

If you live somewhere that raw milk isn’t available you can substitute plain yogurt or buttermilk. It would be best if the yogurt doesn’t have gelatin in it.

Getting started: Combine 2 cups of flour (I usually use whole wheat) with 1.5 cups of liquid (1 cup of raw milk, buttermilk or plain yogurt and ½ cup of cooled brewed Chaga or Chaga Kombucha).

Let it sit for 36 to 48 hours in a warm place. My oven with the oven lights on seems to work well. I have used as soon as 12 hours or waited as long as 72 hours. The longer it sits the more the sour flavor develops. I like to stir once or twice a day. Sometimes it swells and becomes bubbly/spongy in appearance, other times it seems to stay flat. Either way doesn’t seem to affect the final taste of the waffles.

When you are ready to make waffles. Heat your waffle iron. I like to let mine do a second heating after the first ring before using. You want a very hot waffle iron.

Melt 4 tablespoons of coconut oil in a large measuring cup or bowl (one quart). I melt more than 4 tablespoons then put that amount in the measuring cup and use the rest on top of the waffles instead of butter.

Next add 2 jumbo eggs or 3 regular ones, then one-tablespoon baking powder, ¾ teaspoon salt and ½ teaspoon baking soda. Whisk until well mixed. In a 30 to 60 seconds this mixture will double or triple in volume. Now gently whisk in 1.5 cups of the fermented flour sponge.

It is now ready to go into the waffle iron. I have never made these in a regular waffle iron only in a Belgian one so I don’t know who this works in one of those.

In a Belgian waffler this receipe makes exceptionally light and airy waffles.

These Chaga waffles are not just for breakfast. Use them creatively for snacks, lunch, and dinner as though they were a thick bread.

To learn more about Chaga Mushrooms and their numerous health benefits visit luminochaga.com

 
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