Homemade Instant Wholegrain Waffle Mix
I prefer this mix with spelt flour, but I have also made this with wheat flour, and have even substituted some of the spelt with barley or kamut flour on occasion.
As this mix contains wholegrain flour, I keep it in the freezer to extend the storage time.
I use a 20ml Tablespoon for this recipe.
As this mix contains wholegrain flour, I keep it in the freezer to extend the storage time.
I use a 20ml Tablespoon for this recipe.
Servings: 8 1/2 cups of mix
Calories:
Ingredients
- 570 g white spelt flour 4 1/3 cups
- 570 g wholemeal spelt 4 scant cups
- 42 g rapadura sugar 1/4 cup
- 1 1/2 Tablespoons baking powder
- 3/4 teaspoon bicarbonate of soda
- 1 teaspoon salt
Instructions
- Measure all the ingredients into a large bowl.
- Using a whisk, mix together until the ingredients are uniformly distributed.
- Store in the freezer.