Millet and Buckwheat Waffles or Pancakes

Accompanying article: Cure Food Sensitivities

Here’s a delicious, wheat-free waffle. Soak whole millet and whole buckwheat overnight, then season, blend, and pour into a hot waffle iron. It couldn’t be easier. Soaking whole grain (rather than using flour) makes the grain more digestible and its nutrients more bioavailable. Best of all, its flavor blossoms and it yields a most satisfying waffle.

To make pancakes, add 1/2 teaspoon baking soda along with the seasonings.

Makes four 5-inch diameter waffles

1 cup millet
1 cup buckwheat
1/4 cup unsweetened, shredded coconut
1 egg (optional)
2 tablespoons butter, ghee or coconut oil
2 tablespoons honey or blackstrap molasses
1 tablespoon orange zest
2 teaspoons cinnamon
½ teaspoon sea salt
¼ cup sunflower seeds

Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).

Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer’s directions. Serve hot with your favorite toppings.

Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

May you be well nourished,

Rebecca Wood