2 tsp active dried yeast
3 cups lukewarm milk
1/2 cup honey or maple syrup
2/3 cups coconut oil
2 tsp vanilla extract
2 large eggs (or flax eggs), lightly beaten
1/4 cup smooth, all-natural peanut butter
1 tsp salt
1/2 cup GRAIN 100% Whole Grain Rye Flour
3 cups GRAIN Sifted Red Spring Wheal
1/2 tsp ground cinnamon
1 cup fresh blueberries
1 cup of your favourite crunchy granola*
Extra peanut butter, for serving
Maple syrup, for serving
In a large bowl, stir the warm milk, yeast and honey or maple syrup together and let sit for 5 minutes until frothy.
Whisk in the coconut oil, vanilla, eggs, peanut butter and salt.
In a smaller bowl whisk together the salt, flours and cinnamon.
Carefully pour the dry ingredients into the wet and fold together, scraping the sides of the bowl often to make sure there are no flour clumps. When it’s well incorporated, cover it with a damp towel and place in the fridge for at least 4 hours, but preferably overnight to develop a nice yeasty flavour.
Remove the batter 30-40 minutes before you’re ready to cook so it can soften and come to room temperature.
For my waffle iron, we used a heaping 1/3 cup of batter per waffle. Yours may vary so be sure to read the manufacturer instructions before baking.
Spoon the batter over the iron, spread it out a bit and top with a few blueberries and 1 tbsp of granola before closing the lid. Cook according to manufacturers instructions and place on a baking sheet in an oven set to 250 to keep warm until ready to eat.
Spread waffles with some peanut butter and top with maple syrup.
TO FREEZE: Skip putting the waffles in the oven to keep warm. Instead, let the waffles cool completely on a wire rack and then place in a sealed container or zip back with a sheet of parchment between each one.
*If you want to make your own granola, head to our “How To Make Granola With Whatever Is In Your Pantry” tutorial.