Sprouted Buckwheat Amaranth Hippie Waffles are fermented, delicious, and taste like sourdough bread made right in your own kitchen, they are our absolute FAVORITE! We literally make a huge batch of them 1-2 times per week for breakfast, lunch, and dinners. As soon as I make one batch I automatically fill another jar to ferment. 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 year! 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 corner of the interwebs happybellies.net is a wealth of great information and recipes.
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 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 waffle 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 avocado, & sauteed vegetables.
- 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 the bottom of the jar is getting water too. 🙂 xo
- Update! you can also use millet or quinoa instead of buckwheat. I’ve been LOVING millet in place of the buckwheat lately.
*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.
Watch How To Make: Subscribe on YouTube
- vitamix/or any blender
- waffle maker or pan to make pancakes
- 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 the fridge or somewhere warm (around 80/85 degrees).
- Leave for 8-24 hours to fully sprout – you can leave for up to a month to ferment. (The longer the better in my opinion.)
- 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, 2-3 cups filtered water
- Add 2 cups first, if it doesn’t blend well add the rest of the water, coconut oil, salt, spices and remained ingredients.
- If you have a small blender 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.
- The batter should be very very thick! if the batter is watery the waffles can turn out doughy on the inside.
- Make the waffles.
- Each round may take 13-15 minutes depending on your waffle iron.
- How to store:
Store in freezer in a zip-lock with parchment paper each layer (so they don’t stick together).
- They will last in your freezer for 2-3 months and your fridge about a week.
- How to reheat:
Place in oven with broiler on for about 5 minutes – or a toaster oven would work great too. You will know they are done when the edges are crisp and inside is warm.