- 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.