January 4, 2014

Einkorn Basecamp Waffles

Print Recipe
*Adapted from “Cory Diamond’s Special Waffles For Sunday Guests in the Little Star Cookbook, 2001.


  • 3 eggs
  • 3/4 cup milk
  • 1 tablespoon lemon juice
  • 3/4 cup plain organic yogurt
  • 1/4 cup oil
  • 1 teaspoon oil
  • 1 teaspoon vanilla
  • 1 cup Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 cup unbleached white flour
  • 1 teaspoon baking powder omit if using Bluebird’s Einkorn Baking Mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for 5 minutes.
  • Add soured milk to yogurt, oil, eggs, and vanilla. Combine dry ingredients in a bowl and add yogurt/milk mixture.
  • Cook in a Belgian-style waffle iron and top with yogurt, syrup, fresh fruit, and walnuts.
  • For a super kid treat, put the leftover cooked waffles in the fridge and use them as a substitute for bread in a peanut and butter and jelly/honey sandwich!