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Sprouted Quinoa & Millet Waffles

16 August

Somewhere along the way on my journey towards Real Foods and during the early days of my effort to remove gluten from my life, I found an absolute gem of a recipe.

There were so many ways to do imitation versions of gluten filled foods, but they all involved so many different types of flours and ingredients, I would often lose steam before even tasting the darn thing.

I knew sprouted foods were deeply nourishing, but it felt like such an effort to actually sprout seeds. I had no idea that all that was needed was some water and a bowl, along with a tad bit of foresight. After finding this recipe on the pretty-to-look-at blog “Affairs of Living” (a fantastic resource for those looking for nourishing and delicious recipes that are totally allergy friendly) I decided to take the leap. I mustered up the energy, went to the store for the ingredients (I thought millet was only for birds! Not so) and managed soaked the quinoa and millet the night before venturing into sprouted waffle making.

Much to my surprise, they were incredibly easy to make, involved little clean up, and were seriously delicious to consume!

These waffles are nourishing, gluten-free, dairy-free, egg-free, yeast-free and can be vegan, depending on the milk and fat you use. Kids love them, husbands happily eat them for dinner, and they freeze beautifully, crisping right up when you toast them!

When you sprout seeds, their nutritional density is magnified.

Also, did you know Quinoa is a superfood? It’s actually not a grain, its a seed, and it is amazingly nutritious. It has loads of protein and contains all 9 essential amino acids. Impressive stuff!

The other ingredients in here are nourishing, filling, and just plain delicious. It’s a great first dish for someone just starting to sprout and/or eat gluten free! Plus, making waffles just makes everyone happy.

Sprouted Quinoa and Millet Waffles

1/2 c whole dry quinoa grains
1/2 c whole dry millet grains
1 t corn-free baking powder
1 t coriander (or other spices/seasonings – like nutmeg, ginger, cinnamon, cardamom, allspice, orange zest, etc)
1/2 t gluten-free vanilla extract or flavoring
a pinch of powdered stevia extract or 20 drops stevia liquid or 1-2 Tbsp maple syrup
1 T chia seed or ground flax
1/4 t salt
 2 T melted coconut oil, olive oil, or melted butter/ghee
water or milk to cover
optional: sunflower seeds or chopped nuts

Rinse quinoa and millet, and place in large bowl to soak in water overnight or for at least 5-6 hours.  The millet will soften, and the quinoa will start to sprout! After soaking, drain and rinse quinoa well, rubbing grains together. Transfer to a blender, or if using an immersion blender, a large cup or bowl.

Level grains, and add just enough milk or water to cover. Add the salt, seasonings, baking powder, salt, oil, vanilla, and sweetener.  Blend until well mixed and grains have been chopped up. It will be a thick batter. Let sit for 5-10 minutes for chia to absorb liquid.

Heat up waffle iron, greasing well with a high heat oil like coconut, palm, or ghee, if tolerated. When ready, fill waffle iron, and if desired, sprinkle with seeds or nuts. Close iron and bake as directed in waffle iron user’s manual, until waffle stops steaming and starts to smell done. Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up, or keep warm in an oven heated to 200º F

Consume with joy!

 

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Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

7 Responses to “Sprouted Quinoa & Millet Waffles”

  1. Melissa August 16, 2012 at 10:18 pm #

    I do not have a waffle iron but I love the idea of making this with sprouts! How can I modify it to make pancakes?

    • ryanna August 17, 2012 at 12:33 pm #

      Great question Melissa! I have not tried it, but pancake batter is usually thinner than waffle batter, if I am not mistaken. I would thin it out with more milk, fry them in a skillet on a lower heat and let them really cook through, and use plenty of butter or coconut oil so they dont stick. Let us know how they turn out! <3

  2. Melissa August 19, 2012 at 9:17 pm #

    Thanks! I will try it out. Want to come to some classes soon!

  3. Amber October 25, 2013 at 10:02 pm #

    OMG!!! I just finished my last mouthful of waffles made with your recipe and they were fantastic!! We have just gone gluten free 2 weeks ago, so lovely to have such a nutrient dense recipe for waffles. Thank you so much! XO

    • ryanna November 4, 2013 at 9:04 pm #

      We are so thrilled you like them! We found going gluten-free made us more creative cooks with yummier recipes! Not to mention the health benefits. 🙂 Hope going gluten-free is the gift that keeps on giving for your family as well!

  4. Kevin English November 25, 2014 at 7:05 pm #

    Wow, I made these last weekend and they were FANTASTIC! I’m always on the lookout for nutritious (and delicious) vegan recipes! 🙂

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