I don’t know what it is about Sunday, but I just get into baking mood and start craving cookies, pies, and cakes. I absolutely love this day of the week... sleep until you are hungry, then eat until you are sleepy. One of my favorite ways to spend Sunday mornings is by reading in bed while munching on something super tasty.
I have tried my share of gluten-free waffle recipes and this one is my favorite by far not only in taste, but also in nutritional benefits.
1 cup of whole grain buckwheat
1/2 teaspoon of baking soda
1 teaspoon baking powder
1/2 cup of almond milk (canned coconut milk works great too)
1/3 cup of maple syrup (optional)
3 tablespoons of melted coconut oil
pinch of salt
1. Rinse buckwheat under running water until the water is no longer cloudy and then place it in a bowl. Cover it with filtered water until water covers the grains and let it stand on the counter overnight (or at least 4 hours).
2. Drain and rinse your soaked buckwheat and place it in a blender.
3. Add all of the remaining ingredients and process until mixture has thick and creamy consistency. Some pieces of buckwheat might not be completely broken down which is completely fine, I actually like it because it adds a bit of crunch to my waffles.
4. Pour the mixture into a preheated waffle iron and bake according to the manufacturer's directions.
Serve with your favorite toppings (mine are fresh fruit, cinnamon, and almonds).
If you know any great gluten-free waffle or pancake recipes, please share below! I love experimenting with different ingredients and always on the lookout for new recipes.