GLUTEN FREE WAFFLE RECIPE | Buckwheat + Oat Waffles

This gluten free buckwheat oat recipe is perfect! Not only are these waffles gluten free, really tasty and hardy (they are not all fluff and actually fill you up), but they are also very easily digestible. Like I alway say: it’s not about what you eat, but about what you digest and assimilate.

I work with many people who have sensitivities and digestive problems. Most of us have lactose intolerance, but using grass fed organic lactose free buttermilk seems to work for most. If you choose not to have dairy, check out my substitutions and alternatives below. Same goes for the other ingredients I used.

INGREDIENTS:

1 cup of whole grain raw buckwheat groats (raw, not toasted)
1 cup of organic steel cut oats
1.5 cup of lactose-free organic buttermilk (I love Green Valley Organics)
2 eggs
1-2 teaspoon of cinnamon
1/3 cup of melted coconut oil
Pinch of salt
1 teaspoon of baking soda

Make sure the ingredients you are using are at room temperature, sometimes if you take eggs and buttermilk straight out of the fridge, the waffles may not come out as fluffy as they normally would (shot of me putting egg and buttermilk into warm water).

SUBSTITUTIONS + ALTERNATIVES

- 1.5 cup of buttermilk = 1 cup of milk substitute (i.e. almond, coconut, or oat milk) + .5 cup coconut yogurt.
- Egg = flax egg. To make 1 flax egg mix 1 tbsp ground flaxseed meal and 3 tbsp of water. Wait 15 min to thicken.
- If you don’t want to soak your grains overnight, you can use buckwheat and oat flour instead.
- Coconut oil can be substituted for ghee, avocado oil, or butter.
- Cassava flour can be substituted for arrowroot or rice flour.

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Видео GLUTEN FREE WAFFLE RECIPE | Buckwheat + Oat Waffles канала Holistic Longevity