amaranth buckwheat sprouted hippie waffles (gluten-free, dairy-free, vegan)Skip to Recipe
Amaranth Buckwheat Sprouted Hippie Waffles are my absolute FAVORITE!
We make a huge batch of them 1-2 times per week for breakfast, lunch, and dinners.
The buckwheat makes the outside nice and crispy …while the amaranth makes the inside dreamy and fluffy when you bite into it. Can you say a match made in heaven?! 😀
Some of you may know I’ve been on a sugar-free/body ecology anti-candida protocol for the last 3 months. One of the major recipes I’ve been leaning on was adapted on the recipe created by the Body Ecology Guru herself Tara Carpenter who has a website called Happy Bellies – I learned about her and her blog by searching for Body Ecology community groups on Facebook. Anyways if you are looking for more information on Body Ecology her site happybellies.net is a wealth of great information.
The recipe I’ll be sharing with you today is adapted from the Happy Bellies version. I promise you it will not disappoint. They are wonderful for brunch parties, or just a daily go-to snack/meal.
Benefits of Amaranth:
Amaranth Seeds are high in protein, aids in digestion & makes your bones strong.
Reduces inflammation which is the major culprit to major health conditions and diseases.
Aids in digestion studies have shown Amaranth is able to prevent health conditions such as leaky gut syndrome and diabetes.
Benefits of Buckwheat:
Buckwheat improves heart health, lowers cholesterol & blood pressure levels // an anti-inflammation.
Buckwheat provides a highly plant-based digestive protein with 11-14 grams of protein for every 100 grams. Buckwheat is high in dietary fiber.
Buckwheat has is low in glycemic index, therefore, keeps you full longer and keeps your energy going. Buckwheat is ideal for anyone with diabetes since it fights imbalances in blood sugar levels.
It’s NATURALLY Gluten-Free & filled with important minerals & vitamins.
Benefits of Pumpkin Seeds:
Pumpkin seeds are another wonderful plant-based protein with needed minerals & nutrients.
These seeds contain loads of omega-3 and omega-6 fatty acids that play a major role in brain functioning & promote healthy skin, hair, & bone growth. Pumpkin seeds are also great to regulate metabolism, a healthy reproductive function, & is a natural anti-depressant.
Benefits of Sprouting Your Seeds & Grains:
Sprouting your seeds before cooking is a HUGE & vital step in the waffle making process. Sprouting the seeds will literally wake up your seeds leaving them easier to digest and break down with digesting them. Sprouting the grains will provide a higher mineral and nutrient content for your seeds – think high protein, starch & nutrients. Sprouting your seeds, grains, legumes, and nuts is an ancient practice in many cultures and has made its way back to the health communities. It’s a practice that I have taken onto after practice of thinking ahead and totally worth it. I can feel the difference in my digestive system with less bloating and gas.
- Add 2-3 tablespoons of Lakanto’s raw monk fruit and cinnamon for a sweet waffle
(this is my favorite way to enjoy layered with ghee)
- Turn your waffles maker between the 3rd and 4th setting on your waffle maker – I use this one from Amazon.
- When I soak/sprout my seeds I used this mason jar from Amazon.
- I haven’t tried it but Tara from Happy Bellies recommends making pancakes from the same batter. She also has loads of yummy waffle topper suggestions.
- Make them a full savory meal with sauteed vegetables, and homemade mayo.
- When we travel somewhere these waffles are my favorite go-to snack to bring along or even meal when I can get into the kitchen to make a side of veggies or just order veggies at a restaurant and pull out the waffles to enjoy them with.
- Update on the blog! MAKE SURE to SHAKE your jar a couple times a day to make sure even the bottle of the jar is getting water. 🙂 xo
*I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee.
- 1.5 Cups Amaranth
- 2.5 Cups Buckwheat Groats
- 1/2 Cup Raw Pumpkin Seeds
- 1/2 Cup Coconut Oil
- 3 Cups filtered water
- drops of vanilla cream stevia
- 1 Tablespoon cinnamon or pumpkin spice (or any of your favorite spices)
- 1.5 Teaspoons pink sea salt
- 1/4 Cup apple cider vinegar (for the soaking/sprouting process)
- Soak your seeds.
Pour all of your pumpkin seeds, amaranth & buckwheat groats into a 64 oz mason jar (I put the one I use in the notes above) with your 1/4 cup of apple cider vinegar. Fill the jar with filtered water and place on top of fridge or somewhere warm (around 80/85 degrees).
- Leave for 8-24 hours to fully sprout.
- Drain water.
Drain the water out of the jar and discard this water. Now get your 3 cups of filtered water. (this is a good time to turn on your waffle maker to heat up)
- Blend the batter.
Blend all of the waffle batter with the soaked seeds, 3 cups filtered water, coconut oil, salt, spices and remained ingredients. I recommend taking 1/2 of the batch at a time and blend on high speed in blender or Vitamix for 3 minutes until fully liquid & blended. 🙂
- Make the waffles.
Pour the batch into your pre-heated waffle maker and wait for the light to turn on that they are completed. They will make 4 rounds of 4 huge waffles or don’t fill your whole waffle maker. Please note this will be different depending on the waffle maker you are using.
How to store:
Store in freezer in a zip-loc with parchment paper each layer ( so they don’t stick together). They will last in your freezer for 2-3 months and your fridge a little over a week.
How to reheat:
Place in oven with broiler on for 5 minutes – or a toast oven would work great too.