Friday, March 21, 2014

Overnight GF Buckwheat and Oat Waffles

Gluten Free Buckwheat and Oat Over Night Waffles (big freezable batch)

These are filling and full of protein, fiber and healthy fats, especially if you melt butter to drizzle on top like we did! And you can omit the oats for more buckwheat or another flour/grain of choice if you wish. I think these are pretty exciting, since they seem to be more satiating for the sons than similar waffles made exclusively with coconut or nut flours, and they may be less expensive to make. 

*You will want a blender or food processor, and a waffle iron for this recipe (you can make pancakes too, just add about a half cup more buckwheat for that). 

To do the day before (morning, noon or night)
4 cups buckwheat flour (pre-milled or ground from groats)
2 cups of gf rolled oats (I used Trader Joe's)
2 tbsps raw apple cider vinegar (or lemon juice, just add an acid medium) 
Enough filtered water to just cover

Combine in a ceramic or glass container, then set on counter with a towel covering the top or put in the oven to soak (This is really easy, because you can mix it, then forget about it until the next day)! I turned my oven light on during the soaking for a more stable temperature. The grains should soak up most of the water. You can give it a stir every once in awhile to make sure it isn't drying out. You may notice bubbling, which is fun to see as it means everything is doing what it is supposed to do. 

The next day:
The mixture should be the consistency of thick porridge, but not clumpy and dry. If this happens, you could add a small amount of your liquid of choice, until the desired consistency is reached. If your mix is a bit too soupy, carefully pour off excess liquid. 

For the waffle baking, you use:
12-14 eggs 
2 tsp aluminum free baking powder
Dash of salt ( I used Himalayan pink salt)
Soaked mixture
Splash of vanilla
10 drops of stevia 
Preheat your waffle iron and oil it with butter, olive or coconut oil. Then, put half the eggs in the blender, along with half of all the other ingredients. Mix for a few moments or so, until everything is combined well. 
Pour into waffle iron and follow the usual baking instructions. Repeat with remaining ingredients. 

If you are planning on freezing extras, wait until the waffles are cooled completely
before putting in the freezer. 

You may soak the mixture in the refrigerator if the thought of leaving stuff out bothers you. I would just start it in the morning (or even two nights before!) as the breaking down of the grains will take a bit longer in a colder environment.

This recipe should yield around 12 deep style waffles. I have calculated the approximate nutrition information (using 14 large eggs) over at Fitness Pal for those tracking stats like me. 

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