These waffles are made with a blend of gluten free buckwheat flour and sprouted flour. Mixing two different types of flours together reduces the gluten level in this recipe. Using sprouted flours is another wonderful way to reduce the amount of gluten as well as enhance digestibility and the nutrient content in the flour. Sprouting grains pre-digests them, so that your digestive system does not have to work as hard to break them down.
It is easy to find sprouted grains in health food stores, which makes baking and cooking a lot easier for you! You can simply substitute sprouted flours in place of normal flours in any recipe that you are using.
Buckwheat and Sprouted Whole Wheat Waffles
¾ cup buckwheat flour
¾ cup sprouted whole wheat flour or sprouted spelt flour
2 tsp baking powder
1/8 tsp sea salt
½ tsp cinnamon
1 cup dairy free milk of choice (we used almond milk)
1 free run or organic egg
2 Tbsp coconut oil, melted
1 Tbsp maple syrup
1 cup strawberries, sliced
1 cup blueberries
organic butter, ghee or coconut oil
1. Preheat your waffle iron, while you prepare the batter.
2. Mix together the liquid ingredients.
3. Mix together the dry ingredients. Fold the wet ingredients into the wet.
4. Lightly brush the waffle iron with coconut oil.
5. Ladle a large spoonful of batter onto the waffle iron and cook until ready.
6. Repeat to make more waffles.
7. Serve the waffles with fresh berries, organic butter or coconut oil, and maple syrup.