Spelt Cinnamon Waffles en Masse

Spelt Cinnamon Waffles en Masse Edie Shaw-Ewald is a Registered Dietitian and Personal Trainer, and a regular contributor to the Bedford Beacon.

She coaches clients to use real and natural foods to achieve their healthiest body and mind.

She runs her own business called Nova Scotia’s Nutrition Coach:

My son William’s bus comes at 7:30 a.m. His feet hit the floor – after many wake-up calls – at about 7 a.m. Shower, dress and hair takes about 20 minutes. You can see this does not leave a lot of time for breakfast! And breakfast is not a priority for Will.

I have tried all kinds of techniques, including making scientifically proven statements about breakfast such as: breakfast eaters have higher grades, breakfast eaters have healthier overall diets. I have also resorted to begging and pleading…not a pretty sight to a teenage boy…mother in white terry robe with sports socks, bedhead, no makeup, morning breath, with a look of desperation on face…

I have also used tempting foods – breakfast cereals with less fiber, more sugar…and more recently…Nutella on bread!

The most successful to date has been these homemade waffles. Now, I don’t want you thinking that I am some kind of martyr whisking together flours, eggs and cinnamon every morning. I thought, “if you can buy frozen waffles – why not make homemade waffles en masse and freeze them to be toasted as required?!”

And it works like a lucky charm. I have made several double and quadruple batches of these. The only problem is they disappear in about 2 or 3 days!


This is a single batch – I double it – and make two double batches at a time to freeze.

2 cups whole spelt flour
2 t baking powder
1/2 t salt
2 T sugar or less
1 T cinnamon or more….
3 eggs
1/2 cup canola oil
1 1/2 cup milk or milk alternate
1 T vanilla extract

1. In one bowl whisk the dry ingredients.

2. In another bowl, whisk the wet ingredients.

3. Add the wet ingredients to the dry, and blend with a large spoon just until mixed.

4. Lightly brush the heated waffle maker with oil.

5. Add batter to waffle maker – not too much or it will seep out of the sides! Messy!

6. When done, carefully remove the waffles. Eat them now – or cool on a rack. When cool, transfer to a freezer container or freezer bags.

7. If eating from frozen, toast them and cut them up for your 13 year old Momma’s boy.

8. Watch him pour the 100 % maple syrup generously all over the stack of waffles…..$$… and eat them all up, leaving a pool of 100% maple syrup on the plate…..dip your finger in and have a lick!

9. Watch him run to the bus with waffles in his belly – yeahhhhhh!!!!

Source: http://www.bedfordbeacon.com/spelt-cinnamon-waffles-en-masse

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