gluten free oat waffles
Soak overnight 1 ¼ Cup of brown rice, buckwheat, millet. quinoa or other grains such as teff, amaranth, or rye; you can combine all to make the 1 ½ cup or use one or two of the grains. Soak also with the grains: ¼ Cup of soybeans, ¼ Cup of dried shredded coconut, 1/8 Cup of sunflower seeds, or any nuts or seeds; such as almonds, Brazil nuts, walnuts, flax, pecans, or cashews, etc.
Drain and rinse the soaked ingredients in the morning, then blend well the soaked ingredients with about 2-3 cups of water.
Then add to the blender:
½ t salt
1 ½ t. honey
1 ½ cup of water
2 Cups of minute oats (for serious gluten intolerance use a non gluten contaminated oats)
Blend lightly these added ingredients; add a little more water if needed to make a not too thick pour-able batter; if batter is too thin, add more minute oats. The waffle Irons should be hot. Spray oil may be needed on the first waffle but not usually because the nuts and oats have some fat in them that keeps them from sticking. Bake on a medium hot setting for about 8-10 minutes or until slightly browned.
For crepes make the batter more thin and use the grill side of the waffle iron.
Note #1. This recipe is for a vitamix blender and you may have to cut the recipe in half for smaller blenders.
Note #2. Soaking your grains overnight increases the availability of their vitamins and increases the flavor.