Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. These days, I'm in a new phase of life, and this website is no longer updated.

Want to stay up to date? Check out my new website www.constellationacu.com.

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Sprouted Quinoa Millet Waffles (gluten free, vegan, candida friendly, sugar free, yeast free)

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?  

I haven't eaten waffles in ages, because they always made me feel like crap.  We had a waffle maker in my college cafeteria, and after a few goes with that bad boy for Sunday brunch, I kind of gave up on waffles.  Like how I gave up on pancakes.  While my friends would eat stacks of crispy, golden, syrup drenched waffles or pancakes or whatever, all I could think about was that icky feeling.  Maybe I could half a waffle, or one pancake, but that was the max.  Then I discovered gluten free waffles.  But I wasn't crazy for those either - they have all sorts of weird fillers and binders that I can't or don't like to eat.  So, my involvement with waffles has been minimal.  

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
1/2 c whole dry millet grains
1 t coriander (or other spices/seasonings - like nutmeg, ginger, cinnamon, cardamom, clove, allspice, orange zest, etc etc etc)
1/2 t gluten-free vanilla extract or flavoring
1 t xylitol, a pinch of powdered stevia extract, 20 drops stevia liquid, or 1-2 Tbsp agave, brown rice syrup, or maple syrup (optional, include if you want a  little sweetness)
1 T ground chia seed or ground flax seed
1/4 t salt
2 T mleted coconut oil, sunflower oil, light olive oil, or melted butter/ghee
optional: sunflower seeds, or other seeds or chopped nuts

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.


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Reader Comments (18)

Love your blog. Keep up the good work.

Did you know that xylitol is from corn? Just thought I would mention it since corn is something that is good for everyone to avoid as it is universally contaminated. Mycotoxins found in corn are tied to birth defects like spina bifida.

Good books to read The Fungus Link by Doug Kaufmann and also The Germ that Causes Cancer. I found these to be very helpful. He has daily shows too that give good info. www.knowthecause.com

Best Wishes

May 13, 2009 | Unregistered CommenterAnonymous

Thank you for the information and note, I will have to check out the books you recommended, I am always up for more reading suggestions. Yes, I am aware that most xylitol is made from corn. However, there is also xylitol available made from birch trees. I don't eat corn or corn products due to a mild allergy, but decided to see if I could tolerate xylitol since it is so far processed from corn. I seem to have tolerated it just fine, but there was just something about it that felt a little creepy since it is so super processed. Since I prefer to avoid ANYTHING corn based, and really prefer to stay away from overly processed foods, I'm not looking to replenish my supply any time soon. If I plan on purchasing more, I plan on sourcing out the birch xylitol and giving that a whirl. Again, thanks for the note, and I hope you come back again soon!

May 14, 2009 | Unregistered CommenterKim

The waffles were AMAZING!
Clearly in the top 3 best waffles I have ever had.
So glad I stumbled across your site.

June 7, 2009 | Unregistered Commenterin2insight

yes! so glad to hear you enjoyed them. : )

thanks for the note, and cheers to you too!

June 7, 2009 | Unregistered CommenterKim

Thank you for sharing this recipe! I thinned the batter the first time to make pancakes, which worked fairly well. Then I loved it so much that I went out and bought a waffle maker. I've been making triple batches once a week ever since! Even my gluten-loving friends and family have enjoyed the waffles. Thanks!!!

July 21, 2009 | Unregistered CommenterCarla

BTW, I substituted agave syrup for the xylitol without a problem. And today I ran out of vanilla and coconut oil and they still turned out fine. I love that the recipe is so flexible! :-)

July 21, 2009 | Unregistered CommenterCarla

Hi Carla! I'm so glad they turned out well for you and your friends - thanks for the recipe notes and for the comments! Don't you love feeding tasty GF foods to gluten-eaters?! I know I do. Hope to see you around the blog again : ) Best,

July 29, 2009 | Unregistered CommenterKim

I would definitely try this recipe. My 2nd child, a 2 year old boy is allergic to eggs and seafood, and you know because of that, I have not found an eggless pancake that didn't taste "icky". KWIM? I'm dying for him to taste a wide range of food ... safe food.

February 14, 2010 | Unregistered Commenterlive longer

Hi Live Longer-
I think these would fit the bill! They do not tasty icky at all :) I have a few different waffle variations on the site, any of them can be made into pancakes, just thin out the batter. Look in the "Breakfast & Brunch" section in my recipe index. I bet your kid would like them :) you can sweeten them up too, with more stevia or a natural sweetener like maple syrup, honey, or agave, or maybe try using a little applejuice instead of water while blending - i didn't make them very sweet, that might make them more palatable to a child. I hope it works for your child!

February 15, 2010 | Registered CommenterKim

I made these for a special weekend treat and one practical thing I love about them is that I had yummy waffles and only a blender and bowl to wash (okay--and a waffle iron to wipe), but I am all for food that comes with only a little mess! I must admit that after about 20 days on phase one of the elimination diet at Whole Life Nutrition, these were my first off-the-diet special treats and they were very worth it! They tasted a little salty and I wasn't sure if I added too much salt, or if it was a combination of different spices that I used. I think I'll do a double batch next time to have some to freeze.

March 22, 2010 | Unregistered CommenterJennifer L.

Kim, what kind of waffle iron do you use? I tried to make this recipe, but most of the waffle stuck to the iron... I have never had much success with waffles anyway, so I wonder if its the iron that has to be replaced.

Oh, the one waffle that came out? DD claimed it as hers! :)

April 21, 2010 | Unregistered CommenterKay

Glad you liked them! Looking back at this recipe, that does seem like a lot of salt to add! Perhaps I made a typo or something, I think I'm going to reduce it to 1/2 tsp, that is more what I add when I make waffles.

I have a waffle iron I got at Target a couple years ago, they don't sell that model anymore but they have similar ones. I like it becuase it has nonstick, removeable plates, so I can just take the plates out to wash them. But I always oil the plates VERY well with coconut oil or ghee (or another high heat oil like sunflower or grapeseed) before pouring in the batter. I never just rely on the non-stick coating. I have heard that if your iron doesn't heat up quickly enough that it can make things stick, since it doesn't heat enough to create a nice firm waffle. These waffles have always worked for me and many other readers have had success, so it might be your iron? Good luck!

April 21, 2010 | Registered CommenterKim

thanks, Kim! I'll look into changing the waffle maker. The one bit took from DD's waffle when she wasn't looking, was really nice and i'd love to make it again.

April 21, 2010 | Unregistered CommenterKay

It's rather awesome,I have been searching materials relate to these stuffs for my paper.and it really helps me.

May 4, 2010 | Unregistered Commentercheap ghd

Thank you Kim! I've been looking for a GFV (gluten-free vegan) waffle recipe, after using a GFOatV recipe that still is lacking in crispness and was soggy inside (oats, water, banana, vanilla, agave, salt). I wanted a yeast, corn, egg, coconut oil (hubby can't have corn or coconut, I'm vegan/GF, he's not). I hope this fits the bill! I'll let you know! I'm so happy to find a website that's almost EVERY-THING free! Whoohoo! I LOVE your site! Thank you, thank you!

December 14, 2010 | Unregistered CommenterSuryaSmiles

My daughter and I just tried the sprouted quinoa waffle recipe. It was wonderful, we can't wait to make it again so we can play around with the ingediants. Thanks

July 12, 2011 | Unregistered CommenterShelly

Oh my! Thank you thank you thank you for posting recipes like this! I grew up and have continued in with the SAD diet. My Dad passed away from complications brought on my type 2 diabetes Sept. 4. My Grandmother passed away 4 years ago from the same thing. My 6 yr old son has allergies. The allergist (which I cried about going to) insisted that they were from environmental allergens. My husband and I questioned it but still took my son in for shots while continuing to read up on allergies. Let's add to the list that he still wets the bed at night and frequently had nightmares. We quit the allergy shots. They brought on a migraine. We took dairy away just towards the end of Sept. and some of the symptoms have been eliminated or are incredibly less than before. Today starts taking away wheat. He LOVES waffles and pancakes. I've attempted a few other recipes without success. At this moment we are eating these waffles. His is just about gone! He likes it! It's SO important to me that he is able to occasionally have some of the foods that he likes but make them friendly for his body. :-) Thank you for sharing this recipe.

October 14, 2011 | Unregistered CommenterTami

thank you so much for this wonderful recipe. I love it. Eating them right now.
After trying gluten free and anti-candida diet, thats one of the best recipes!
Thanks for sharing!

October 18, 2013 | Unregistered CommenterSteffi
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo