- 1 tablespoon butter, softened
- 2 tablespoons molasses
- 1/4 cup liquid egg substitute
- 1/2 cup Kamut flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup boiling water, or as needed
In a medium bowl, mix the butter, molasses and egg substitute with an electric mixer until smooth. In a separate bowl, stir together the Kamut flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir the dry ingredients into the molasses mixture alternating with the water, beginning and ending with the flour, stir just until blended.
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Preheat the waffle iron, and coat with cooking spray. Spoon the desired amount of batter onto the hot iron, and cook until steam stops coming out, and waffles don't stick to the iron. Continue with remaining batter.