Green Buckwheat Waffles

I love bread. But bread means gluten, and even though I’m not gluten-intolerant, gluten tends to leave me feeling bloated. Store-bought gluten-free bread never appealed to me either. I don’t know what goes into it, and I don’t know how it’s made. So I started experimenting in my own kitchen. These green buckwheat waffles became…

I love bread. But bread means gluten, and even though I’m not gluten-intolerant, gluten tends to leave me feeling bloated.

Store-bought gluten-free bread never appealed to me either. I don’t know what goes into it, and I don’t know how it’s made. So I started experimenting in my own kitchen.

These green buckwheat waffles became my solution. They’re simple, naturally gluten-free, easy to digest, and most importantly — crunchy. And I love crunchy.

Ingredients:

2 cups of dry green buckwheat groats

2 eggs

1 egg white

1 tsp salt

1 tbsp olive oil or refined coconut oil

1/2 cup almond milk

1 cup water

Instructions:

Rinse the buckwheat groats well under running water. Place them in a bowl and cover with cold water. Let them soak overnight.

The next day:

Drain the soaking water.
Rinse the groats again.
Pour boiling water over them and let them sit for about 5 minutes.
Drain well using a sieve.

This step softens the groats and helps create a smoother batter.

Add the soaked buckwheat groats to a blender. Also add to the blender:

eggs
egg white
salt
coconut oil
almond milk
water

Blend until you get a smooth batter.

Preheat your waffle maker.

Pour batter into the waffle iron and cook until golden and crispy.

Cooking time will depend on your waffle maker, but usually 4–6 minutes.

Storage

These waffles store very well.

• Refrigerate up to 7 days
• Freeze up to 6 months
• Reheat in a toaster for a crispy texture

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