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| Buckwheat Waffles with Peanut Butter and Fruit |
We used to buy frozen waffles for breakfast. But at $4 to $5 a box, I was able to justify buying a decent Belgian waffle iron and coming up with a reduced wheat, yeast free (can be gluten free) Sourdough Buckwheat waffle that can be made in batches over the weekend and refrigerated or frozen for an easy breakfast during the week.
This recipe is born from trial and error, based on a recipe that starts with the Buckwheat groat. Buckwheat is actually not wheat at all, but a berry like seed that looks like tiny Hershey kisses. They come toasted (below) or raw (pistachio green/white). Buckwheat groats need to be soaked prior to incorporating into the recipe. Though it sounds like an insult, You can soak your "groats" overnight and have it ready to prepare waffles the next morning.
Ingredients:
2 Cups Water
1, 6 oz Plain Yogurt
1 Cup Rolled Oats
1/2 Cup White Whole Wheat Flour (or gluten free flour mix)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
1 cup Almond Milk
1/2 Cup Flax Seed Meal
Additional Options (pick one):
Raisins, Cranberries or other dried fruit or
Chocolate Chips and 1 Mashed Banana or
1/2 Cup Pumpkin Puree and 1 TSP Pumpkin Pie Spice
Soak groats in 2 cups water for 1 to 2 hours, drain syrupy liquid.
Add 2 cups fresh water and 6 oz yogurt to softened groats. Stir until yogurt is broken down and consistent throughout watery mixture.
Store Buckwheat yogurt mixture in refrigerator overnight, 6-8 hours.
Add rolled oats, flour, baking powder, salt, sugar, beaten egg, milk and flax seed. Mix until well blended. Batter should be thick, not runny. Add fruit or other options as desired. Stir until blended.
Preheat waffle iron for 2-3 minutes, spray with Sunflower oil cooking spray. Pour 1/3 to 1/2 cup of batter at a time until coated. Cook for 4-5 minutes until waffle easily releases from iron.
Let waffles cool for 10 minutes and store in refrigerator or freezer.
Use within 1 - 2 weeks for best results
