Buckwheat Waffles (dairy, gluten, flour, egg-free)

This recipe uses buckwheat, an energizing grain that warms the body, regulates blood sugar, and balances out the thyroid. It’s also alkaline-forming and increases the circulation to the hands and feet.

I created this recipe while healing yeast overgrowth with The Body Ecology Diet (B.E.D.); which recommends not eating gluten, yeast, sugar, or flour products during stage 1. Once I started, I missed waffles! So, I set out to make some I could eat and that my kids would like too. 

We loved them so much, and friends who didn’t have any food issues loved them too, so I made this a ‘cookbook recipe’ …. the batter can be used to make pancakes, waffles, even muffins. However you cook them, they are gluten, egg, sugar, flour, and dairy-free 🙂

Buckwheat Waffle Recipe

Serves: 4

Ingredients

4 cups whole buckwheat groats, un-toasted

3 cups pure water 

1/4 cup pumpkin or sunflower seeds

1/4 cup coconut oil, warmed to a liquid

4-6 drops stevia liquid

1 1/2 tsp cinnamon (or ¼ tsp. each of nutmeg, allspice)

1 1/2 tsp sea salt

Method

1. Place buckwheat and seeds in bowl or 1/2 gallon Mason jar, cover by 3-4 inches warm water (80-85 degrees F).
2. Add in 1/4 c. apple cider vinegar, kefir, lemon juice, or other acid.
3. Leave in a warm spot for 8-24 hrs to soak (see here for my soaking method).
4. Strain off soaking water; rinse well, and drain.
5. Put drained buckwheat and seeds into a Vita-Mix or other high speed blender.
6. Add the 3 cups of water, coconut oil, and remaining ingredients.
7. Blend until smooth.
8. Add about a cup of batter per waffle into waffle maker – or fry in skillet for pancakes.
9. Serve with cultured butter, carrot butter, maple syrup, lakanto, pesto.

Tips & Tricks

• A new product has arrived, called Lakanto Maple Syrup, this is B.E.D.-approved for stage 1 or stage 2.
• These waffles freeze nicely, so make a double (or triple) batch.
• Substitute quinoa/millet for some or all of buckwheat (I don’t have much experience with this, but have used different ratios of both and the recipe is fine either way. Quinoa gives a different flavor and millet gives a drier texture. Amaranth/teff works too in smaller amounts.
• Replace the pumpkin seeds with tapioca starch for a slightly gummier texture (b.e.d. stage 2)
• Due to their dense texture, it’s best to reheat waffles by steaming them gently.
• Check out how to soak whole grains here
• I haven’t tried this old fashioned waffle iron (pure cast iron), but it gets good reviews and is made with pure cast iron to help you avoid aluminum/teflon. 
• Top with carrot butter, pesto, hemp seeds, pumpkin seed butter, flax oil, cultured butter, coconut oil, soaked almonds, or for those sweet times with creme fraiche and lakanto-cinnamon sprinkles.
• Perfect treat for anyone on Body Ecology Diet

“I finally broke down and bought a new waffle maker to make this recipe. Oh my goodness, I LOVE them! It’s nice to indulge in different shapes and textures of food when B.E.D guidelines can be strict about other indulgences. Thank you Tara.” ~ H.M. Randolph, VT.

OMG. People, if you tolerate them, make them with carrot butter and slather them with butter or ghee. I couldn’t control myself ? If someone was staring in window, they’d have thought I hadn’t eaten in days! What happened to self control? If you try them don’t do what I did. Practice self control, be strong, pace yourself, pair them with veggies. This is what I learned – too late for me, but I hope this helps someone else. ~ P.S. Saunderstown, RI.

Waffle Toppers

Snacks on The Body Ecology Diet

Nutritional Support with Tara, NC.

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May all bellies be happy!