Directions

Waffles

1. Grind amaranth, millet, and spelt together in blender or wheat grinder. Use all flour from that (About 2 1/2 cups). 2. Combine amaranth, millet and spelt mixture with einkorn flour in a bowl.  (If you'd prefer to use all einkorn, you can. It will be 5 cups of einkorn flour in that case) 3. Add sourdough start. The amount is not very important. It should probably be at least 2 tablespoons, but it could be more than that as well. The condition of the start also doesn't matter too much. This batter is very forgiving. 4. Add water until it's the consistency of thick pancake batter. This is also not an exact amount. It depend how you prefer your waffles. Keep it mind that it will loosen up overnight as the sourdough start works and you can always add water in the morning if you still want it thinner. 5. Cover loosely, and leave overnight. It should look like this in the morning:           6. Add eggs, olive oil, salt, and baking soda and mix. Add water if you'd prefer it thinner. 7. Brush waffle iron with coconut oil and pour batter onto it. 8. When finished, remove and top with your favorite toppings. Obviously, everyone does their own thing with waffles, but we've included our absolute favorite toppings for these waffles.

Buttermilk Syrup

1. In a saucepan, boil buttermilk, butter, and honey for 3 minutes. 2. Add vanilla and baking soda and stir. 3. Serve