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amaranth buckwheat sprouted hippie waffles (gluten-free, body ecology, dairy-free, vegan)
prep time
20 minutes
cook time
minute
total time
20 minutes
yield
10 Waffles
What You Will Need
  • vitamix/or any blender
  • waffle maker or pan to make pancakes
Ingredients
Instructions
  1. 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).
  2. Leave for 8-24 hours to fully sprout.
  3. 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)
  4. 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. 🙂
  5. 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.

Magically Crafted By My Tiny Laguna Kitchen: http://mytinylagunakitchen.com/recipe/amaranth-buckwheat-sprouted-hippie-waffles/