Emmett, proudly finishing his dinner. This rarely happens.
I love a little breakfast now and again for dinner. And as evidenced in the photo above, so do my children. This unusual recipe I devised with kefir. Kefir is a fermented milk product, with many touted health benefits. We try to stay very slim on our dairy, but with our recent PCD diagnosis in the 3 children, we are learning antibiotics will have to factor in more frequently. Clearly antibiotics and I are not chummy. The microbe fighting power of fermented foods is worth incorporating. I like kefir in waffles and in cornbread.
Whole Grain Kefir Waffles
1 3/4 cup whole grain flour (wheat, kamut or spelt)
1 T Rumsford baking powder
1/4 t real salt
2 eggs (of course we like homegrown)
1 3/4 cups plain kefir
1/3 cup coconut oil
1/3 cup pure maple syrup or other natural sweetener (xylitol works well) you can adjust the amount to your preference
Mix dry ingredients and wet separately. Combine gently. Cook in waffle iron. The waffles may have a softer, gentler texture than your family is used to. I like to let them cool on a wire rack for a few minutes before serving.