Buckwheat Waffles Food

BANANA-FREE BUCKWHEAT WAFFLES

Steps:

• Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
• Place all waffle ingredients, except buckwheat flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
• Pour a third of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled if need-be) waffle maker and bake for 7 minutes (until steam stops rising from the waffle maker). Carefully remove the waffle onto a plate with the help of silicone-tipped tongs (or something similar). Note: it will crisp up very slightly as it cools on the plate. Repeat twice with the remainder of the batter.
• Top with your favorite toppings and enjoy straight away.

SUPER SEED BUCKWHEAT WAFFLES (GLUTEN-FREE, VEGAN)

Steps:

• Place the sunflower seeds and pumpkin seeds in a food processor and pulse until finely ground into a flour. Transfer the seed flour to a bowl and add the buckwheat flour, ground flax seeds, coconut sugar, baking soda and salt. Whisk all dry ingredients together.
• Add the coconut oil and coconut water and whisk into a batter.
• Heat a waffle maker and pour a ladle-full of batter onto the waffle plates. Cook until golden.
• Serve with sliced banana, strawberries and maple syrup.

VEGAN BUCKWHEAT WAFFLES

Steps:

• Preheat your waffle press.
• Mix the almond milk and apple cider vinegar together. Set aside for 5 minutes.
• Mix the buckwheat flour, coconut sugar, baking powder, and salt together in a bowl.
• Melt the coconut oil and add it to the almond milk mixture.
• Pour the wet ingredients into the dry and mix until combined.
• Oil your waffle press and spoon the batter into the press. Cook for 4-5 minutes or until golden brown.
• Serve with your favourite fruit.

BUCKWHEAT WAFFLES

Steps:

• IF USING BUCKWHEAT GROATS: Place the buckwheat groats in the jar of a high-speed blender. Blend into a very fine flour. This might take a few minutes and require stopping the blender and shaking the container to get everything completely smooth.
• Pour the buckwheat flour into a bowl and add the coconut sugar, baking powder, baking soda, salt and cinnamon. Mix to evenly combine.
• In a glass measuring cup, add the almond milk (be sure it isn't cold so the coconut oil doesn't solidify), cider vinegar, vanilla extract and egg. Mix to combine. Pour the almond milk mixture into the dry ingredients along with the coconut oil. Stir to evenly combine.
• Preheat a waffle iron and light grease with cooking spray. Cook waffles according to the manufacturers instructions. (I usually cook my waffles for 3-4 minutes in this waffle iron).
• Serve immediately with toppings of choice. Leftover waffles freeze great! Just let them cool and put in a ziploc bag. Frozen waffles can be toasted directly from the freezer.

GINGERBREAD BUCKWHEAT WAFFLES

Steps:

• Whisk together milk, butter and eggs and molasses and set aside.
• Mix together the flours and spices in a large bowl and make a hole in the centre.
• Slowly whisk the milk mixture into the flour to make a batter and don't worry if there are some lumps.
• Cook the waffles according to your waffles maker instructions until all the waffle batter is finished and set aside somewhere warm.
• Serve the waffles topped with fruit.

BUCKWHEAT WAFFLES (GF)

Steps:

• Preheat your waffle iron.
• In a medium sized bowl, mix together the sprouted buckwheat flour, coconut palm sugar, baking powder, baking soda, salt and cinnamon (if using).
• In a separate medium bowl, beat the egg. Mix in the buttermilk, coconut oil and vanilla. The coconut oil might harden once mixed with the buttermilk, if the buttermilk is cold. That's okay, but make sure there are no large chunks of coconut oil.
• Pour the wet mixture into the bowl with the dry mixture and stir together until incorporated. Do not over mix, and a few small lumps are fine.
• Pour or scoop the mixture into a hot waffle iron (I used a 1/2 cup measuring cup for each waffle, but waffle makers vary). Cook waffles until golden brown and cooked through. See notes below on how to determine when a waffle is done.

BUCKWHEAT BANANA WAFFLES

Steps:

• Preheat waffle maker to a medium-high setting (or to whatever your preferred setting is). Have an an oil spray standing by (if using).
• Place all waffle ingredients, except buckwheat flour, in a power blender and blend until completely smooth. Add the Flour and blend once again to combine.
• Pour a third of this mixture (or whatever amount is suited for your waffle maker size) into your pre-heated (and oiled if needed) waffle maker and bake for 7 minutes (until steam stops rising from the waffle maker). Carefully remove the waffle onto a plate with the help of silicone-tipped tongs (or something similar). Note: it will crisp up very slightly as it cools on the plate. Repeat with the remainder of the batter.
• Top with your favorite toppings and enjoy straight away.

BUCKWHEAT WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Spray with cooking spray.
• Combine soy milk, eggs, stevia, olive oil, lemon juice, vanilla extract, salt, pumpkin pie spice, cinnamon, cloves, and nutmeg together in a bowl. Stir in buckwheat flour and baking powder; mix just until smooth batter forms.
• Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter.

BUCKWHEAT PANCAKE AND WAFFLE MIX

Steps:

• Place all ingredients in a large mixing bowl. Stir, using a whisk, to thoroughly combine.
• See Buttermilk Mix steps for yield, storage, and cooking.

BUCKWHEAT WAFFLES

Steps:

• Preheat the waffle maker: Turn on your waffle maker and set to medium.
• Whisk the egg yolks with butter, yogurt, milk, and water : In a medium bowl, whisk together the egg yolks, melted butter, yogurt, milk, and water
• Serve: Serve with pats of butter, warmed maple syrup, and fresh berries.

SOURDOUGH BUCKWHEAT WAFFLES

Steps:

• Mix wet ingredients.
• Add sifted dry ingredients and mix well Cook according to your waffle makers instructions Do not overfill the waffle iron.
• Be sure to cook until all the steam escapes from the waffles before peeking.
• Serve with honey or maple syrup.

BUCKWHEAT PROTEIN WAFFLES

Steps:

• Whisk all dry ingredients in a medium mixing bowl. Add wet ingredients and stir to combine. Heat waffle iron and spray it with a non-stick cooking spray. Pour batter onto the waffle iron in batches until all of the batter is gone.
• I have a large Belgian waffle iron and was able to make 3 full and 1 smaller waffle.
• Enjoy... I know you will!

BUCKWHEAT BELGIAN WAFFLES

Steps:

• Prepare waffle iron with natural cooking spray and turn it on to warm it. (As you continue to make all of the waffles, be sure to spray the waffle iron each time with cooking spray. These waffles will stick, if you don't.)
• Very carefully separate egg yolk and white. It is important to try to keep all of the yolk out of your whites. Set egg whites aside.
• Use a mixer to beat all ingredients (including yolks) together, except egg whites. Transfer mixture to a large bowl {unless you have more than one mixer}. Clean mixing bowl and beaters.
• Beat egg whites at a high speed for about 4 minutes and until soft peaks have formed.
• Stir egg whites into the waffle batter.
• Use a 1/2 cup measuring cup to spoon mixture out and onto waffle maker. {This amount may vary depending on the size of your waffle maker. I have a standard size Belgian waffle maker.}
• You can heat your oven to 200 degrees F. to keep waffles warm, if needed.

GLUTEN-FREE BUCKWHEAT WAFFLES

Steps:

• Heat a waffle iron to high, according to manufacturer's instructions.
• Whisk together buckwheat flour, oat flour, ground flaxseed, baking powder, baking soda, cinnamon, salt, cardamom (if using), and nutmeg in a large bowl.
• In a separate bowl, whisk together buttermilk, egg, egg white, coconut oil, maple syrup, and vanilla; stir into flour mixture just until combined. Let sit 5 minutes.
• Ladle about a third of a cup of batter onto each waffle section, close iron and cook until waffles are crispy. This will take about double the time of most waffle recipes, I found 10 minutes to be perfect. Start checking at about 6 minutes, as waffle irons vary.
• Repeat with remaining batter. Serve with fresh strawberries and pure maple syrup, or desired toppings.

BUCKWHEAT WAFFLES WITH MACERATED STRAWBERRIES

Steps:

• In a large mixing bowl, whisk together the all-purpose and rye flours, baking powder, baking soda, salt and cinnamon.
• In a second bowl, whisk together the buttermilk, egg, canola oil, and vanilla extract. Add to the dry ingredients, and whisk into a smooth batter. Set aside to rest for 15 minutes. Let the batter stand, uncovered, 20 minutes.
• Meanwhile, in a second mixing bowl, toss the strawberries with brandy and sugar. Cover and set aside to let the berries macerate.
• Preheat your waffle iron as per the manufacturer's directions. Spoon in batter (the amount will vary, depending on your waffle maker's capacity), and use a spatula to spread the batter into an even layer.
• Cook for about 5-8 minutes per batch, or until the waffles are crisp and golden-brown. Repeat until all of the batter is done.
• To serve, arrange waffles on plates, and spoon the macerated berries overtop. Dig in and enjoy, or finish with a drizzle of maple syrup for extra sweetness.

BUCKWHEAT WAFFLES WITH STRAWBERRY COMPOTE RECIPE

Steps:

• Gather the ingredients.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Combine buttermilk, egg, melted butter, and vanilla extract in a measuring cup and whisk until completely mixed.
• Add buttermilk mixture slowly into flour mixture and stir to combine. You can leave some small lumps. Be careful not to overmix the batter as it will become tough.
• Heat waffle iron to highest setting and then grease with butter or cooking spray. Preheat oven to 250 F to keep cooked waffles warm.
• Add the right amount of batter for your waffle iron (each one is different) and cook until golden brown. Keep cooked waffles warm in oven as you prepare rest of the batch.
• Combine strawberries, cherries, sugar, and lemon juice in a small saucepan while waffles are cooking. Cook on medium heat, stirring occasionally until it has thickened, about 10 minutes. Keep it hot on low heat if it's done before waffles are finished. (You can store leftover compote in refrigerator for a week and serve it on other breakfast foods.)
• Whisk together Greek yogurt and powdered sugar in a small bowl. If you want to do a neat looking drizzle, place glaze in a squeeze bottle.
• Drizzle glaze over cooked waffles and then top with strawberry compote. To be super indulgent, add a dusting of confectioners' sugar.

WHOLE GRAIN BUCKWHEAT BLENDER WAFFLES-GLUTEN-FREE WITH VEGAN OPTION

Steps:

• Place buckwheat in a medium-sized bowl and cover with water (about 2" above the top of the buckwheat) and add the apple cider vinegar. Cover with a kitchen towel and soak overnight or for at least 6 hours.
• Rinse buckwheat in a strainer until water runs clear.
• Place the buckwheat and all remaining ingredients in a high-powered blender and blend until smooth. Add more milk or water if it is too thick.
• Pour onto a heated waffle iron by ½- ¾ cup-fulls and cook until desired doneness.
• Top with your favorite toppings and enjoy.
• Store leftovers in fridge or freezer.

YEASTED BUCKWHEAT WAFFLES

Steps:

• In a small bowl, sprinkle the yeast into 1/4 cup warm water and stir in the sugar. Let stand until foamy, about 10 minutes. Put the warm milk and salt in a large bowl, then add the yeast mixture and whisk in the flours. Cover and refrigerate overnight if the weather is warm or leave out on the counter if it's cool. Next morning, add the sugar, oil, eggs, and soda. Cook according to your waffle iron's instructions.

HEALTHY MILLET AND BUCKWHEAT WAFFLES OR PANCAKES

Steps:

• Place the millet and buckwheat in 1 ½ cups water in a medium bowl, loosely cover and let stand on the counter overnight (or at least 5 hours).
• Drain, rinse and place the soaked grains in a blender (not a Vita-Mixer which makes the batter too fine and, therefore, more dense). With a spatula or clean fingers, level the grains. Add enough fresh water to just reach the top of the grains. Add coconut, egg, butter, honey, orange zest, cinnamon and salt. Process into a thick batter. Some millet will remain whole and this provides crunch. Pour the batter onto a hot waffle iron, sprinkle the top with sunflower seeds, close and bake according to the manufacturer's directions. Serve hot with your favorite toppings.
• Note: Substitute whole oats for the buckwheat. Or substitute pecans or walnuts for the sunflower seeds. Do not add fruit to this waffle as fruit makes it too heavy and acidic and therefore hard to digest.

BUCKWHEAT WAFFLES

Steps:

• Mix the flours, sugar, baking powder, salt and baking soda together. Put in a mixing bowl and turn on speed one, using the paddle attachment. Quickly add the buttermilk. Scrape down the sides and bottom of the bowl and the paddle with a rubber spatula. Slowly pour the melted butter into the bowl while the mixer is running. Slowly pour the egg yolks into the bowl while the mixer is running. Transfer this batter to another bowl. Whip the egg whites to medium peaks in a new bowl with the whisk attachment of your mixer. Fold in one-third of the whites with a rubber spatula. Now fold in the remaining whites.
• To cook the waffles, turn a waffle iron on to medium heat. Spray the waffle iron with cooking spray. Scoop batter onto the iron, enough to fill. Close and cook for 2 1/2 minutes. Let cool on a wire rack. Repeat.

EASY BUCKWHEAT WAFFLES

Steps:

• Preheat waffle iron.
• In a bowl, mix together all the ingredients until combined.
• Pour the mixture into the waffle iron and cook until golden brown.