Waffle attempt numero dos! I couldn't help myself, I needed to try making another waffle recipe. Today is a buckwheat day, so it was time to pull out the old buckwheat groats and see what would happen. I always end up combining buckwheat with coconut it seems, I really like the flavors together. And this recipe is no exception! I think these waffles are pretty great, and each one packs a major nutritional punch. Buckwheat, amaranth, coconut, and flax seed all have lots of healthy fiber, as well being natural sources of healthy protein and amino acids. In fact, amaranth is one of highest sources of both in the gluten-free "grain" world, and along with buckwheat, is a great low glycemic "grain" option. And let's not forget about all the healthy omegas from the flax seed. Or all the benefits from the coconut. In addition to being ever so tasty, coconut provides a ton of nutritive value. Coconut oil and meat provide lots of healthy antioxidants, fatty acids, polyphenols, and vitamins, most notably lauric acid, capric acid, and caprylic acid, all of which have naturally antifungal, antimicrobial, and antibacterial properties. What does that mean? It helps to regulate healthy bacteria in the gut, for starters. That's important for everyone, especially those of us with pesky Candida issues. And coconut is a good source of protein, and is also low on the GI scale.
Like my other waffle recipe, this recipe uses the whole amaranth and buckwheat grains, not their flours. The soaking process helps to neutralize phytic acid, and starts the sprouting process, activating important enzymes, breaking down proteins, and making it more digestible overall. Hooray! So, make sure to leave time to let your grains soak before making this recipe.
After pulling the first beautiful batch out of the waffle maker - and being really pleasantly surprised at how great the waffle looked - I decided I needed a sauce. A coconut base seemed fitting, and I remembered the can of coconut milk in my pantry. Then I remembered the Kabocha squash I had in the fridge that didn't get used in my soup last night. Perfect! Squash and pumpkin, particularly Kabocha, often get combined with coconut in southeast Asian cuisine, so I figured it was the perfect choice.
I love kabocha squash. I fancy myself a bit of a squash aficionado, and I think kabocha is really wonderful. The flesh is dense and very sweet, the color bright and vibrant, and the skin totally is totally edible and very nutritious - once cooked it becomes very soft, unlike many other squash skins. Kabocha is used a lot in Japanese and macrobiotic cooking, I love to use it to make soups, fun little squash-agar agar "jiggler" treats, or just to eat it plain. Anyway, the sauce was super yummy and really beautiful, and ready in about 8 minutes, just in time to pull out my second batch of waffles from the waffle maker. I ended up with a ton of sauce, so I'm freezing the leftovers in small batches to use for my leftover waffles. Or just to eat plain when I want something sweet and pudding like -the natural sweetness of kabocha and coconut are really decadent, even without added sweetener! It is so rich and flavorful, it begs the question "Is this really
?". Make sure to find organic or all natural coconut milk, since many commercially produced varieties can be filled with all sorts of strange preservatives or additives. I chose lite coconut milk, since full fat gives me trouble sometimes, but choose whichever you prefer.
3/5/09 UPDATE: I ate two leftover frozen waffles for breakfast today, and they were awesome! I put them in the toaster oven to thaw, and toasted them for about 5-7 minutes until they were warmed through. The inside was still soft, and the outside was crisp! So, the waffles passed the frozen and thawed test with flying colors. I also thawed my leftover squash sauce to use for dunking. It was a pretty great way to start a Thursday.
SPROUTED BUCKWHEAT COCONUT WAFFLES
yield: approx 5 5-inch square waffles
3/4 c whole dry buckwheat groats
1/4 c whole dry amaranth grain
2 T shredded coconut
2 T coconut flour
2 T melted coconut oil
1 T ground flax seed
water to cover soaked grains + 1/2 c
1 tsp vanilla extract (alcohol and gluten free)
stevia (or agave nectar) to taste
1/2 tsp salt
1/4 tsp vitamin c crystals (optional, helps with leavening)
- Place buckwheat and amaranth to soak in water overnight or for at least 5-6 hours.
- Drain grains well in a very fine sieve - amaranth is very small and likes to escape. If you don't have a fine sieve, just try dumping out as much of water as you can, or use something fine and meshy like cheesecloth.
- Transfer to a blender, or if using an immersion blender, a large cup or bowl.
- Level grains, and add just enough fresh water to cover. Add the coconut, coconut flour, salt, cardamom, baking powder, vitamin c crystals (if using), melted coconut oil, flax, vanilla, agave and stevia, and 1/4 c of the additional water. Blend well. Coconut flour absorbs liquid like crazy - so, if necessary, add the additional 1/4 c of water to make a thick, but still spoonable, batter. Let sit for 5-10 minutes for flax to absorb some of the liquid. If it seems to thick, don't hesitate to add a little extra water.
- Heat up waffle iron, greasing lightly with coconut oil. When ready, fill waffle iron with batter. 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 8 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.
KABOCHA COCONUT SAUCE (vegan, gluten free, sugar free)
yeild: approx 2 c sauce
1 c organic lite coconut milk
1 1/2 c Kabocha squash, peeled and diced (or other dense, sweet squash like Hubbard or Buttercup)
optional, if more sweetness is desired: pinch stevia - or if sugar isn't an issue for you use agave or a little maple syrup (the maple would be
optional: fresh or dried ginger
optional: 1 T flaxseed oil
- Steam Kabocha until soft, or microwave in a covered dish with a little water for 5 minutes until tender.
- In a blender or with an immersion blender, mix coconut milk and cooked squash until smooth, adding more coconut milk as necessary to reach desired consistency.
- If desired, add a pinch or stevia or a squirt of agave to taste, some fresh or dried ginger for added kick, or a tablespoon of flax oil.
- Serve warm over waffles! Freeze leftovers to use later. Or just eat it because it is that good. :)