Sprouted Buckwheat Amaranth Hippie Waffles
- 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.