These sourdough spelt waffles aren't tough like the bread! They're light, fluffy, and with that distinct touch of sourness that makes them unique and delicious. While making your own sourdough starter takes time, it's well worth it for these waffles and for the bread you can make with the leftovers. Top these waffles with cashew or coconut cream and a drizzle of maple syrup.

Sourdough Spelt Waffles [Vegan]



  • 1 cup of plain white flour
  • 1 cup of spelt flour
  • 1 1/2 cups warm water (filtered if possible)
  • 3 tablespoons coconut blossom/palm sugar
  • 1/4 cup sourdough starter (see notes)
  • A little bit of rice bran oil, for spraying or brushing on your waffle iron, if need be
  • 1/2 cup coconut oil, melted
  • 3 tablespoons of ground chia seed or flaxseed, mixed with 9 tablespoons of water
  • 1 teaspoon salt
  • 1 teaspoon baking soda of soda


  1. In a large, non-metallic bowl, hand mix the two flours, warm water, palm sugar, and sourdough starter together.
  2. Then, cover the bowl with a kitchen towel and leave overnight (or anywhere from 8-24 hours) on your kitchen counter at room temperature.
  3.  The next day when you are ready to prepare your waffles, spray your waffle maker with some oil and heat it up.
  4. Uncover your batter and stir in the salt, baking soda, the flaxseed/water mixture, and the melted coconut oil.
  5. Cook the waffles for 3-5 minutes ,or until they are nice and golden brown.


Day 1: In a glass jar, mix together 1 tablespoon of spelt flour and 1 tablespoon of water. Set aside. The water you use should not have any chlorine in it, as it can stop the bacteria from developing. Most of the tap water in large cities has chlorine in it, so either get water filter through reverse osmosis, or boil your water, let it cool and then use, or leave your water in a pan and let it stand for 24 hours for the chlorine to evaporate before using. Day 2: If there is a larger of darkish water on top of your starter, pour way. Then add another tablespoon of spelt flour and filtered water, Mix in, cover and let stand for another 24 hours. Day 3: Again, pour away the dark liquid if there is any. Then add 2 tablespoons of spelt flour and 2 tablespoons of water. Mix and let stand, preferably covered with a tea towel for another 24 hours. Day 4: Again, pour any excess dark liquid away and add 4 tablespoons of spelt flour and 4 of water. The mixture should smell a little bit yeasty by now. Leave for 24 hours Day 5: Pour any excess dark liquid away and add 8 tablespoons of spelt flour and 8 tablespoons of water. Day 6: Your starter should be ready to go now! Use what you need and store any leftovers in the refrigerator, where it will stay well for 1 week, without feeding.


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