Gluten-Free Sprouted Waffles
  • 1cup sprouted brown rice or sorghum flour (or 50/50)
  • 1/2cup sprouted yellow cornmeal
  • 1 1/2teaspoons aluminum-free baking powder
  • 1/2teaspoon baking soda
  • 1/4teaspoon sea salt
  • 2 large eggs, preferably pastured or organic
  • 1/4cup coconut sap sugar (or brown sugar)
  • 2cups whole organic buttermilk
  • 1tablespoon olive oil or 2 teaspoons coconut oil
  • 2teaspoons vanilla extract
  1. Preheat oven to 200 degrees.
  2. Place a large baking sheet on middle rack.
  3. Whisk flour, cornmeal, baking powder, soda, and salt in a large bowl.
  4. Lightly beat eggs and sugar in a medium bowl. Add buttermilk, oil, and vanilla. Whisk until well blended.
  5. Add the wet ingredients to the dry ingredients, stirring just until combined.
  6. Preheat your waffle iron.
  7. Lightly coat it with olive or coconut oil.
  8. 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.
  9. Transfer the waffles to the baking sheet to keep warm until ready to serve. Don't stack so they'll stay crisp.
  10. Butter them up, add your favorite syrup or fruit sauce, and serve for a yummy breakfast.