These are great waffles when you've got to feed your starter and don't want to hassle with making bread. You mix up the batter, pop it in the refrigerator, and make the waffles the next morning. The waffles are thick, fluffy, and full of nutritious, good things--carrots, oats, applesauce, sweet spices, and raisins--a little like carrot bread in waffle form and with a definite sourdough tang. These aren't sweet waffles. They are great for diabetics and others wanting to "eat healthy." The waffles include plenty of whole grains and fiber, and they are less likely to spike blood sugar than many treats (when, of course, eaten in moderation!). I have a robust starter/discard, so I don't use any baking powder or baking soda in the waffles. If your starter/discard is weak, you might want to include 2 teaspoons of baking powder. I like the the waffles plain (I just pick them up and munch on them), but my husband prefers them the traditional way with syrup. The waffles also would be good topped with a little yogurt and/or apples or applesauce. Leftover waffles are great reheated in the toaster later in the week. Enjoy!
Diabetic Friendly Sourdough Carrot Waffles -- Serves 4+
1 cup starter/discard
2 large eggs
2 tablespoons canola oil
1 cup of ground/finely grated carrots (it's easiest to grind them with the S-blade in a
food processor)
1 cup of milk
1 teaspoon of vanilla
1/2 cup of unsweetened applesauce
1 cup of quick cooking oats
1 cup of white whole-wheat flour
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of allspice
1/4 - 1/2 cup of raisins or dried cranberries
In a large bowl or measure mix together well the starter/discard, eggs, oil, carrots, milk, vanilla, and applesauce. Add the oats, white whole-wheat flour, salt, cinnamon, nutmeg, ginger, and allspice and stir them in until completely combined. Stir in the raisins or dried cranberries. Cover the mixture and refrigerate it overnight. When you're ready to make the waffles the next morning, remove the batter from the refrigerator. It's best if you can let it warm up for 30 minutes, but, if not, life will go on. Stir the batter well. It will be quite thick. Heat the waffle iron according to your manufacturer's directions and spritz the waffle iron plates with a little non-stick cooking spray. Stir the batter again and drop portions (I use 1/4-1/3 cup, but it will depend on the size of your waffle iron) onto the hot plates. Close the waffle iron and cook the waffles according to the your waffle iron manufacturer's directions--usually until the steaming stops. Remove the waffles and repeat the process until you've used up the batter.
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