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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Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series
Super EASY BLUEBERRY MUFFINS│EGG FREE, DAIRY FREE and GLUTEN FREE│HEALTHY BAKING Series
I love quick and easy breakfast ideas that also taste like a yummy dessert. This delicious blueberry muffin recipe is packed with nutritious ingredients that will also satisfy your sweet tooth. They are so easy to make and require only a handful of pantry staples. They are great for meal prepping and can easily be frozen for a quick week day breakfast. I suggest making at least a double batch. These muffins are VEGAN and GLUTEN FREE - but you will not miss the eggs, butter or dairy at all. What other recipes are you interested in? Let me know in the comments.
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BLUEBERRY MUFFINS:
2 cups Rolled Oats (gluten free)
¼ cup Flax Meal
1 teaspoon Ground Cinnamon
½ teaspoon Pink Salt
¼ cup Coconut Sugar (substitute any granulated sweetener)
1 tablespoon Baking Powder
1 teaspoon Vanilla Extract
½ teaspoon Lemon Extract
¼ cup Melted Coconut Oil
18 Frozen Blueberries
2 tablespoon Unsweetened Almond Milk (substitute any plant-based milk)
TOPPING
:
2 tablespoon Melted Coconut Oil
¼ cup Rolled Oats (gluten free)
Pinch of Pink Salt
1 tablespoon Coconut Sugar (substitute any granulated sweetener)
INSTRUCTIONS:
1.
Preheat oven to 375F. In a food processor combine all muffin ingredients except blueberries and pulse lightly. Add 1/4 cup mixture to each muffin cup and press mixture into cup. Top each with 3 blueberries.
2.
In a small bowl, combine topping ingredients (oats and melted coconut oil) except coconut sugar. Sprinkle onto each muffin cup. Top each muffin with a sprinkle of coconut sugar. Bake for 18-22 minutes or until golden brown. Allow to cool completely before transferring to a wire rack. Enjoy!
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1910 Entire Wheat Muffins With Dates Recipe - Old Cookbook Show - Glen And Friends Cooking
1910 Entire Wheat Muffins With Dates Recipe - Old Cookbook Show - Glen And Friends Cooking
Today we once again reach back into our collection of old cookbooks and do an old cookbook recipe from 1910. This entire wheat muffin recipe, is what today we'd call a whole wheat muffin recipe.
Ingredients:
2 cups Franklin Entire Wheat Flour
3 teaspoons of baking powder
1 teaspoon of salt
1 cup milk
2 eggs
3 tablespoons of melted butter
¾ cup of dates stoned and cut in small pieces
Method:
Sift together the flour, baking powder and salt; add the milk gradually, then the egg-yolks beaten light, and the melted butter.
Mix in the dates, then add the egg-whites beaten stiff.
Beat well and bake (350ºF) for twenty-five minutes in buttered gem pans.
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Healthy Body Blueberry Muffins
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Here is the recipe:
1 1/2 cups organic Unsweetened Applesauce
4 Cage Free Non GMO eggs
3/4 cup Olive oil
2 t Pure Vanilla
3 cups Dark Rye flour
1 3/4 cups Demerara Raw Sugar (google it to find where to buy or go to this link for assistance.
2 t Baking soda
2 cups Organic Blueberries
--Put everything in mixer except Blueberries and blend until thoroughly mixed, about 2 mins.
--Fold in Blueberries and fill jumbo muffin cups 2/3 full.
--Should make 18 muffins Bake at 350 for 30-33 mins. Convection oven 16-18 mins.
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Moist Spelt Blueberry Muffins: recipe adaptable for vegan too
Moist Spelt blueberry muffins are a slightly healthier alternative to wheat muffins and gentle on digestion. This spelt blueberry muffin recipe is super moist, with light brown sugar, soured cream is what I call a 'quick bake'. My blueberry muffins are quick they only take 15 minutes to whip up using the muffin wet and dry method, then 20 minutes to bake. Spelt blueberry muffins are a perfect snack on the go or lunch box idea for children to take to school. This recipe can be easily adapted for a vegan spelt blueberry muffin recipe. Replace the egg with a flax egg and replace the yoghurt with plant-based yoghurt.
Takes = 15 mins
Bakes = 20 mins
Makes = 6 large - 8 smaller muffins
#speltblueberrymuffins #speltmuffins #moistspeltmuffins #speltflourrecipes #speltmuffins
_________________________________________________
Chapters
0:00 Intro how to make spelt blueberry muffins
0:22 whisk dry ingredient
1:22 mix wet ingredients
2:55 mix wet and dry together
3:35 fold in blueberries
4:14 scoop out the batter
5:39 bake
5:43 rest and remove
6:22 taste test and outro
_________________________________________________
Ingredients
White Spelt Flour – 75g (1/2 cup + 3 tbsp)
Wholegrain Spelt flour – 75g (1/2 cup + 3 tbsp)
Baking Powder – 1/2 tsp
Bicarbonate of soda (baking soda) – 1/2 tsp
Ground cinnamon – 1 tsp
Optional salt – 1/8 tsp
Light Brown sugar (or white) – 85g (1/2 cup loosely packed)
Large egg (or flax egg for vegan) – 1
Soured cream or Greek yoghurt, or plant-based yoghurt – 80g (heaped 1/3 cup)
Oil – 60ml or 85g melted butter
Zest of 1/2 lemon (optional)
Fresh or Frozen blueberries (gently rinsed but still frozen) – 150g divided (1 cup)
to make vegan swap out the egg for a flax egg 1 tablespoon ground flax meal & 3 tablespoons water rest for 10 minutes.
Swap out yoghurt for plant-based yoghurt
_____________________________________
Recipe link
More Spelt Muffin Recipes
Lemon Poppy Seed Muffins: 2 ways Spelt and buckwheat –
Spelt Banana Muffins –
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Buckwheat Pancakes with ricotta – fluffy + light
Light, fluffy buckwheat ricotta pancakes with a hint of lemon are delicious for a weekend breakfast.
This buckwheat flour pancake recipe is surprisingly light and super quick to whip up. I use oat milk in my pancake batter but feel free to swap out for your preferred milk.
These pancakes are perfect served a drizzle of maple syrup and topped with blueberries, strawberries or your favourite fruit.
Why use buckwheat flour?
Buckwheat flour is naturally gluten-free. This whole grain is jam-packed full of protein, fibre, vitamins and minerals, and antioxidants.
Buckwheat is becoming popular as a health food due to its nutritional benefits. It has a high mineral and antioxidant content.
What is Buckwheat Called in other countries?
Italy – Farina di grannosaraceno
Germany – Buchweizenmehl
Sweden – Bovete mjöl
Norway- bokhvete mel
France – farine sarrasin
Makes 8.
Recipe link here:
Ingredients
______________________________________________________________________
Buckwheat Flour (or swap out for Regular white flour) – 130g /4.6 oz
Ricotta Cheese – 250g / 8.8 oz
Eggs (separated) – 2
*Milk (I use oat milk) – 60 to 80ml / 2.7 fl oz
Baking Soda – 1/2 tsp
Baking powder – 1/2 tsp
Sugar – 2 tsp
Vanilla Extract – 1/2 tsp
Lemon Juice – 2 tsp
Lemon Zest – 1 tsp
Butter or Oil for cooking – 1/2 -1 tbsp
#buckwheatpancakes #ricottapancakes #buckwheatrecipes