Soaked Sweet Potato Waffles

(from largomason’s recipe box)

Grain Variations
We usually use 1/2 cup short grain brown rice, 1/2 cup oat groats and 1/3 cup buckwheat groats; however, you can use any combination of the following grains or simply use a single variety of grain.

Kamut, spelt, wheat, farro – use 1 1/2 cup groats
Gluten-free variations: Brown rice, Millet, Uncooked Rolled Oats, Oat Groats – equal parts of any of these grains to total 1 1/2 cups of groats
Buckwheat groats – reduce to 1 cup, it expands.
Barley -hulled, not pearled. Reduce to 1 cup, it expands
Quinoa – Thoroughly rinse quinoa in strainer the night before 1-2 minutes; let stand in bowl of water overnight; drain and rinse about 1 more minute. This removes bitter flavor. Batter will be very thin. Fill waffle iron almost completely to the edges.
Note: 1 1/2 cups grain =2 cups flour

Ingredients

  • 1 1/2 cups buttermilk, kefir, whey or nondairy milk soured with 1 1/2 tbsp apple cider vinegar
  • 2 Tbls olive oil, melted coconut oil, melted earth balance, sunflower oil or grapeseed oil
  • 1 tsp vanilla extract
  • 1 1/2 cups whole grains
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice (or a pinch of nutmeg, cloves, allspice and ginger), optional
  • pinch sea salt

Directions

  1. Place in blender; blend at highest speed for 3 minutes:

  2. 1 1/2 cups buttermilk, kefir, whey or nondairy milk soured with 1 1/2 tbsp apple cider vinegar

  3. 2 Tbls olive oil, melted coconut oil, melted earth balance, sunflower oil or grapeseed oil

  4. 1 tsp vanilla extract

  5. 1 1/2 cups whole grains, see grain variations note below

  6. The batter should always swirl in a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles. Batter for pancakes may be thicker, but keep batter relatively thin to keep it churning.

  7. Cover blender; let stand at room temperature overnight or 12-24 hours.

  8. Preheat waffle iron to medium-high temperature, or griddle to medium.

  9. Just before baking, add, cover and reblend on highest speed for 1 minute:

  10. 1 farm fresh egg

  11. 1 cup leftover sweet potatoes, pumpkin, banana, apple or squash, optional

  12. Optional additional liquid (if batter needs thinning for vortex to appear)

  13. Blend in briefly, but thoroughly:

  14. 2 tsp baking powder

  15. 1/2 tsp baking soda

  16. 1 tsp cinnamon

  17. 1/2 tsp pumpkin pie spice (or a pinch of nutmeg, cloves, allspice and ginger), optional

  18. pinch sea salt

  19. Pour batter onto hot nonstick waffle iron. If using blueberries, sprinkle them by the tbsp full over batter before cooking. Bake in waffle iron until crispy. Alternatively, for pancakes drop batter onto preheated griddle by the 1/4 cup full. Flip when batter becomes bubbly and edges begin to brown, 2-3 minutes per side.

  20. Leftovers can be refrigerated for easy breakfasts or frozen for several months. To reheat, simply toast until warm and crispy.

  21. Top with blueberry syrup, applesauce, real maple syrup, nut butter, coconut oil or grass-fed butter.

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