Right now I am eating a sprouted, gluten free, vegan, sugar free waffle that doesn't fall apart, is crispy on the outside, moist on the inside, tastes great, and is actually quite pretty. A waffle that won't leave me feeling like I need to double over in stomach discomfort or go pass out somewhere while my body tries to digest a sugar-gluten bomb. A waffle that is actually healthy. Am I dreaming?
But yesterday, I wanted waffles, and decided I was going to make some. I was hell bent on eating a waffle for breakfast today. To me, it kind of seemed like the ultimate gluten free challenge. So, I went to Target and bought an electric waffle iron, started researching recipes online, and decided on a plan of action. After a TERRIBLE attempt at making waffles for dinner last night using brown rice flour - disaster - I was wondering if it was even possible. But I was determined.
I combined a few recipes, made my own alterations, and ended up with a totally kick ass waffle. These seriously do not seem gluten free or vegan, in my opinion! Fool your friends and lovers! Instead of using flour, this recipe uses sprouted whole grain quinoa and millet. Full of enzymes, easier to digest, and lower glycemic. It is totally free of weird binders, full of good fiber and protein, and is really filling. I can't eat cinnamon and nutmeg and ginger and all that stuff right now, but if you can, spice these bad boys up, and I bet they'd be killer. I sprinkled one with sunflower seeds before cooking and that was pretty darn good too. Make sure to plan ahead - your grains need to soak and sprout overnight, or for at least 5-6 hours, before you use them. I made these using a little xylitol - a natural, zero glycemic, candida-friendly sweetener - but feel free to use a tablespoon or two of agave, honey, maple syrup, molasses, or brown rice syrup, if sugar is not an issue for you. Just slightly reduce the amount of water. Instead of water, I suppose you could use a milk substitute, or some apple or other fruit juice. I'm thinking that these would be awfully good made savory, with herbs stirred in. Maybe a dallop of dairy-free pesto sauce added to the batter would be good, or some red pepper puree? Hmn.
Try it out, experiment, and let me know how you make this waffle your very own! Serve with your favorite nut butters or spreads, or if you can eat sugar, your favorite maple syrup, honey, or other sweet syrup. Serve with cooked fruit sauces or jams. Or make it savory and serve with a side of steamed vegetables or with soup or anything. I ate mine this morning with steamed broccoli and toasted sunflower seeds and it was awfully good. I'm going to make a bunch and keep in the freezer - like my very own Eggo's!
Ah! Gluten free, vegan waffles! I can't believe it!I'm going to try using buckwheat groats and make another pass at a waffle. And I might try to make one that is full of something dark and rich, like carob or cocoa...hmn...I'm going to eat waffles a lot from now on, I think.
Sprouted Quinoa Millet Waffles (gluten free, vegan, sugar free, candida friendly)
YIELD: 5 5-inch square waffles
recipe combined and adapted from:
1/2 c whole dry quinoa grains
Rinse quinoa and millet, and place to soak in water overnight or for at least 5-6 hours. The millet will soften, and the quinoa will start to sprout!
AFter soaking, drain and rinse quinoa well, rubbing grains together. Transfer to a blender, or if using an immersion blender, a large cup or bowl.
Level grains, and add just enough water to cover. Add the salt, seasonings, baking powder, salt, oil, vanilla, and xylitol/stevia. Blend until well mixed and grains have been chopped up. It will be a thick batter. Let sit for 5-10 minutes for chia to absorb liquid.
Heat up waffle iron, greasing well with a high heat oil like coconut, grapeseed, sunflower, or with ghee, if tolerated. When ready, fill waffle iron, and if desired, sprinkle with seeds or nuts. Close iron and bake as directed in waffle iron user's manual, until waffle stops steaming and starts to smell done. I found that about 7 minutes in my waffle iron yielded a well cooked waffle that had a beautiful golden color and seemingly impossible crispy crust. Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up, or keep warm in an oven heated to 200º F.
I just adjusted the amount of salt; the original recipe called for 1 tsp and I reduced it to 1/2 tsp. A reader's comment inspired me to look back at the recipe, and it seemed excessively salty! Either I made this first batch of waffles really salty or it was a typo, but 1/2 tsp is more accurate to what I usually add to waffles when I make them. Funny how looking back at your own recipes sometimes makes you raise an eyebrow and make a change!