|Source: Adapted by Elisha Rain, MS, dietetic intern (2012), from The Splendid Grain by Rebecca Wood (William Morrow and Company Inc., 1997)|
|Prep time: 5 hours||Cooking time: 20 minutes||Total time: 5 1⁄3 hours|
This nutritious, wheat-free waffle couldn't be easier or more delicious! Whole grains retain all the vitamins, minerals and fiber found in the bran and germ of the grain (B vitamins, magnesium, iron, zinc, fat and protein) in addition to the carbohydrates found in the grain. Feel free to experiment with different whole grains to build the waffle that fits your taste buds the best.
Yogurt is a great topping that adds healthy gut bacteria.
Also, think bulk when making these waffles — you'll save time in the long run if you make a big batch that you can freeze, then toast each morning.
Place the millet and buckwheat in 1 1/2 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. 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, salt and baking soda. Process this mixture 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.