Sprouted Quinoa Millet Waffles (gluten free, vegan, candida friendly, sugar free, yeast free)


Right now I am eating a sprouted, gluten free, vegan, sugar free waffle that doesn't fall apart, is crispy on the outside, moist on the inside, tastes great, and is actually quite pretty.  A waffle that won't leave me feeling like I need to double over in stomach discomfort or go pass out somewhere while my body tries to digest a sugar-gluten bomb.  A waffle that is actually healthy.   Am I dreaming?  

I haven't eaten waffles in ages, because they always made me feel like crap.  We had a waffle maker in my college cafeteria, and after a few goes with that bad boy for Sunday brunch, I kind of gave up on waffles.  Like how I gave up on pancakes.  While my friends would eat stacks of crispy, golden, syrup drenched waffles or pancakes or whatever, all I could think about was that icky feeling.  Maybe I could half a waffle, or one pancake, but that was the max.  Then I discovered gluten free waffles.  But I wasn't crazy for those either - they have all sorts of weird fillers and binders that I can't or don't like to eat.  So, my involvement with waffles has been minimal.  

But yesterday, I wanted waffles, and decided I was going to make some.  I was hell bent on eating a waffle for breakfast today.  To me, it kind of seemed like the ultimate gluten free challenge. So, I went to Target and bought an electric waffle iron, started researching recipes online, and decided on a plan of action. After a TERRIBLE attempt at making waffles for dinner last night using brown rice flour - disaster - I was wondering if it was even possible.  But I was determined.  

I combined a few recipes, made my own alterations, and ended up with a totally kick ass waffle.  These seriously do not seem gluten free or vegan, in my opinion!  Fool your friends and lovers!  Instead of using flour, this recipe uses sprouted whole grain quinoa and millet.  Full of enzymes, easier to digest, and lower glycemic.  It is totally free of weird binders, full of good fiber and protein, and is really filling.   I can't eat cinnamon and nutmeg and ginger and all that stuff right now, but if you can, spice these bad boys up, and I bet they'd be killer.  I sprinkled one with sunflower seeds before cooking and that was pretty darn good too.  Make sure to plan ahead - your grains need to soak and sprout overnight, or for at least 5-6 hours, before you use them.  I made these using a little xylitol - a natural, zero glycemic, candida-friendly sweetener - but feel free to use a tablespoon or two of agave, honey, maple syrup, molasses, or brown rice syrup, if sugar is not an issue for you.  Just slightly reduce the amount of water.  Instead of water, I suppose you could use a milk substitute, or some apple or other fruit juice.  I'm thinking that these would be awfully good made savory, with herbs stirred in. Maybe a dallop of dairy-free pesto sauce added to the batter would be good, or some red pepper puree?  Hmn.

Try it out, experiment, and let me know how you make this waffle your very own!  Serve with your favorite nut butters or spreads, or if you can eat sugar, your favorite maple syrup, honey, or other sweet syrup.  Serve with cooked fruit sauces or jams.  Or make it savory and serve with a side of steamed vegetables or with soup or anything.  I ate mine this morning with steamed broccoli and toasted sunflower seeds and it was awfully good.  I'm going to make a bunch and keep in the freezer - like  my very own Eggo's!  

Ah!  Gluten free, vegan waffles!  I can't believe it!I'm going to try using buckwheat groats and make another pass at a waffle.  And I might try to make one that is full of something dark and rich, like carob or cocoa...hmn...I'm going to eat waffles a lot from now on, I think.

Sprouted Quinoa Millet Waffles (gluten free, vegan, sugar free, candida friendly)

YIELD: 5 5-inch square waffles

recipe combined and adapted from:

1/2 c whole dry quinoa grains
1/2 c whole dry millet grains
1 t coriander (or other spices/seasonings - like nutmeg, ginger, cinnamon, cardamom, clove, allspice, orange zest, etc etc etc)
1/2 t gluten-free vanilla extract or flavoring
1 t xylitol, a pinch of powdered stevia extract, 20 drops stevia liquid, or 1-2 Tbsp agave, brown rice syrup, or maple syrup (optional, include if you want a  little sweetness)
1 T ground chia seed or ground flax seed
1/4 t salt
2 T mleted coconut oil, sunflower oil, light olive oil, or melted butter/ghee
water
optional: sunflower seeds, or other seeds or chopped nuts

Rinse quinoa and millet, and place to soak in water overnight or for at least 5-6 hours.  The millet will soften, and the quinoa will start to sprout!

AFter soaking, drain and rinse quinoa well, rubbing grains together. Transfer to a blender, or if using an immersion blender, a large cup or bowl.  

Level grains, and add just enough water to cover.  Add the salt, seasonings, baking powder, salt, oil, vanilla, and xylitol/stevia.  Blend until well mixed and grains have been chopped up.  It will be a thick batter.  Let sit for 5-10 minutes for chia to absorb liquid.

Heat up waffle iron, greasing well with a high heat oil like coconut, grapeseed, sunflower, or with ghee, if tolerated.  When ready, fill waffle iron, and if desired, sprinkle with seeds or nuts.  Close iron and bake as directed in waffle iron user's manual, until waffle stops steaming and starts to smell done.  I found that about 7 minutes in my waffle iron yielded a well cooked waffle that had a  beautiful golden color and seemingly impossible crispy crust.  Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up, or keep warm in an oven heated to 200º F.