Better than the Freezer Aisle: Copy Cat Kashi Soaked Multigrain Waffles
I am NOT a morning person. Unless by morning you mean 9:30 a.m., post coffee and a hot
breakfast. But the hot breakfast is hard to come by if you aren’t really awake enough to cook it. Before I began my whole foods journey, I used to get around this issue by purchasing freezer aisle waffles. I thought I was doing well to purchase Kashi 7 Grain Waffles, but I eventually came to realize that they weren’t as healthy or cost effective as I thought. I was shocked to see ingredients such as canola oil, soy lecithin, and natural flavors (what are those anyway?) I’m not bashing Kashi totally – they are far and above other brands, but still not strictly “whole foods.”
It has been a LONG time since I’ve had a waffle, but this past Christmas, my mother in law bought me a waffle maker! I have been experimenting and enjoying the results. Waffles are (obviously) perfect freezer food. I love making an enormous batch on a Saturday morning or cooking day, so that we can just pop them in the toaster oven on weekdays. You will notice that this recipe only includes four grains and not seven like Kashi, but I figured that for most home cooks it would not be practical to purchase seven different bags of grain at a time! You can add, take away, or substitute as your pantry dictates. You will also notice that this is a soaked grain recipe. This not only increases nutritional value, but it improves the texture of the grains. This homemade version is perfectly soft on the inside and crisp on the edges. No “bird seed” taste. :)
A note on cost: All of the ingredients for this recipe cost me approximately $8.00 at Whole Foods (all organic, high quality ingredients). A box of Kashi Waffles cost about $4 and change. But remember, there are only 6 waffles in the Kashi box, so you’re paying approximately $0.66 a piece. My homemade version – $0.44 a piece. And they are much more filling! Even I am satisfied with one.
Copy Cat Kashi Soaked Multigrain Waffles
Kim @ Onceamonthmom.com
- 2 cups whole wheat flour
- 1 cup oat flour
- 0.5 cup spelt flour
- 0.5 cup buckwheat flour
- 32 ounces buttermilk
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 Tablespoons sucanat (or sugar)
- 6 medium eggs
- 8 Tablespoons butter, melted (one stick)
In a large mixing bowl combine whole wheat four, oat flour, spelt flour, buckwheat flour, and buttermilk. Cover and soak at room temperature 4-8 hours or overnight (longer soaking times will yeild better nutrition). After soaking, stir in remaining ingredients until mixture is combined. Heat a waffle iron according to manufacturer instructions. Grease well, pour 1/3 cup of waffle batter into each square, and cook according to manufacturer instructions (mine takes about 5 minutes). Serve immediately or proceed to freezing directions.
Cool waffles completely, place in freezer bags, label and store. TO SERVE: Reheat frozen waffles in toaster oven until crisp or in microwave until thawed. Top with butter, syrup, or fruit as desired.
Servings: 18 waffles (4 inch square)
**conversion chart image provided by Erik Spiekermann