I remember the days of stirring softly in bed, my thoughts drifting to breakfast as I re-joined the cognizant world and marveled at the way the morning sun painted our whole room gold. So romantic. Breakfast could be whatever I dreamed, coffee and pancakes or maybe a smoothie and some oatmeal, homemade of course. These days I rouse to the sound of my husbands alarm at 5:54 (precisely), tell myself to go back to sleep before the baby wakes up and promptly hear said baby cry, my eyes slightly burning from fatigue and the number of times I’ve crammed my fist in there to rub them hoping maybe that would jolt me back to life.
Thinking ahead isn’t always my strong suit so breakfast can be a bit of a pain some days. Trying to get Ruthie fed and ready for the day takes precedent and often I end of drinking 14 cups of coffee and eating whatever I can reach while trying to make sure she doesn’t leap to her death off literally everything in the house. A fantastic recipe for jittery anxiety come 12pm. Not sustaining, not healthy, not fueling. Not a good way to start the day.
The last few weeks I’ve been trying to spend 30 minutes on Sunday making something I can eat for breakfast each week. A few weeks ago were oatmeal muffins with banana and chocolate chips, and then some cookies that were high in fibre and full of seeds and nuts, and this week we went for waffles. But not just any waffles. Waffles that fill the air with the smell of fresh yeasty bread & warm cinnamon, flecked with sweet plump raisins. I wrote this recipe to make a big batch of waffles to eat through the week or to freeze for future chaotic mornings, of which I’m sure there will be plenty when I return to work soon. Enjoy these toasted with butter (my favourite!), with your favourite nut butter and fresh fruit or on their own.
Yeasted Whole Wheat Cinnamon Raisin Waffles
adapted from King Arthur Flour
makes 1 dozen regular waffles or about 6-8 Belgian waffles
I used spelt flour because I had it on hand and its super nutritious. If you only have whole wheat and all purpose, use 2 cups of each.
3 tsp active dried yeast
3 cups lukewarm milk
1/4 cup honey or maple syrup
2/3 cups unsalted butter (or coconut oil)
1 tsp salt
2 tsp vanilla extract
3 large eggs, lightly beaten
1 cup spelt flour
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp ground cinnamon
1/2 cup raisins or dried cranberries
Stir the warm milk and yeast together with the honey or maple syrup and leave for 5-10 minutes until frothy and bubbly.
Add the butter, salt, vanilla and eggs and stir to combine. After whisking the flours together, add them to the wet ingredients and stir to combine. Add the cinnamon and raisins and fold together. Place a piece of cling wrap over the bowl loosely and place in the fridge for at least 2 hours. The longer you leave the batter, the richer and more yeasty the flavor will be. It is best if made at night and left overnight in the fridge but they will still be delicious with a shorter resting time.
When ready to cook, lightly grease your waffle maker and cook according to manufacturers instructions. Set on a wire rack to cool and then place in a freezer bag separated by parchment paper so they don’t stick together. Or put half in the freezer and keep half out to eat now – they will keep for 5 days in an air tight container.