Soaked Buckwheat Waffles (gluten free, dairy free, sugar free)
Well, honestly for years waffles were just a vehicle for maple syrup, I mean isn’t that what those little squares are for? Fill to the brim with maple syrup, I say, each and every one of them? =)
But alas, I am sugar free and even healthy sugars are out for now so I have now come to appreciate the waffle for being more than just a boat to sink with syrup.
Waffles are the crispy cousins to the pancake and I will always choose waffles over flapjacks as I prefer crispy to soft, crunchy to soggy, overcooked to undercooked…I have a texture thing.
As you know from my previous posts, I am new to soaking nuts, seeds, legumes and grains so I wasn’t sure if waffles would ever make if on my menu again. I mean, how does one make a soaked waffle?
Well I found out that it’s pretty easy…like crazy easy. I found this recipe on Pinterest one day and I had NO idea if I would like it. Actually, I expected not to like them as I wasn’t sure I’d like waffles made solely with buckwheat. I hoped they wouldn’t turn out soggy.
I was so pleasantly surprised. These waffles are light, crispy and have such great flavour, they are not at all overpowering.
These waffles are super forgiving as I have used one or two eggs, water (when I ran out of almond milk) and I have even left out the coconut oil by accident (these made for super crispy waffles) and they always turned out. I have also used both raw buckwheat and roasted buckwheat (kasha) and both are very delicious.
The other reason I LOVE these waffles is that you can make a huge batch very easily and freeze them individually for weeks to come. I make a bunch between playing with the kids (my waffle iron never burns my waffles) then I wrap them up in quarters and pop them in the freezer. I reheat them straight from the freezer on the waffle iron or in a toaster. So simple. Since they are soaked they do take a little planning ahead but it is so nice to have breakfast started the night before and the more often you soak the more you get used to it.
Now, back to the maple syrup….how in the world can one replace it? Well, I am not sure you can; I am Canadian and we bleed maple. However in light of the fact that I cannot eat it with my candida I have found some good runner-up options.
I have made a couple of make-shift spreads to fit the bill, one includes coconut butter, coconut oil, cinnamon and stevia. Another includes almond butter, coconut oil, vanilla and stevia. I have also topped my waffles with unsweetened homemade applesauce, yum. But my favourite way to enjoy these waffles is slathered with homemade Chocolate Hazelnut Spread (post coming soon) and berries.
Whichever way you choose to enjoy these waffles, I know you will not be disappointed. They are a great make-ahead meal and thus a great addition to my Crockpot, Casserole and Cook Ahead Series. Check out these other recipes in the series.
2 cups buckwheat groats (hulled - If you're unsure what you're looking for see here)
2 tbsp apple cider vinegar (I use this brand) or lemon juice
1 cup non dairy milk, almond, sunflower seed etc. or water
4 tbsp coconut oil, melted
1 tsp salt
4 tsp baking powder
½ tsp baking soda
1 tsp vanilla
- Place buckwheat in a medium sized bowl and cover with water (about 2” above the top of the buckwheat) and add the apple cider vinegar. Cover with a kitchen towel and soak overnight or for at least 6 hours.
- Rinse buckwheat in a strainer until water runs clear.
- Place the buckwheat and all remaining ingredients in a high-powered blender and blend until smooth. You may need to add more milk or water if it is too thick.
- Pour onto a heated waffle iron by ½- ¾ cup-fulls and cook until desired doneness (I like my crispy, naturally!).
- Top with your favourite toppings and enjoy.
This recipe has been shared at Allergy Free Wednesdays!