Gluten-Free Sprouted Waffles
sprouted brown rice or sorghum flour (or 50/50)
sprouted yellow cornmeal
aluminum-free baking powder
large eggs, preferably pastured or organic
coconut sap sugar (or brown sugar)
whole organic buttermilk
olive oil or 2 teaspoons coconut oil
Preheat oven to 200 degrees.
Place a large baking sheet on middle rack.
Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
Add the wet ingredients to the dry ingredients, stirring just until combined.
Preheat your waffle iron.
Lightly coat it with olive or coconut oil.
Add enough batter to cover about 2/3 of surface (about 2/3 cup). Distribute batter evenly across surface. Close and cook until golden brown - 4-5 minutes.
Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.