Submitted by: Laila Cusick
Prep Time: 1 Day
Cook Time: 13 Minutes
I am thrilled with this recipe. It's tasty, filling, easy and versatile, with NO JUNK! Gluten Free, Vegan, High Protein, High Fiber, and it really works in the waffle iron. This makes a big batch, so I refrigerate leftovers. My favorite use for the left-over waffles is to use as a base for a delicious personal size veggie pizza, baked in the toaster oven.
Soak first two ingredients in water to cover, 24 hours. As a bonus, you are capturing some wild yeast from the air, and this gives the waffles a subtle "sourdough" tang, as well as an airy lift.
Next morning, drain but reserve 1 1/2 cups of soaking liquid. Place seeds and rice in the blender, add your Celtic Sea Salt and the reserved soaking liquid. Blend very thoroughly on high speed. Let the batter rest while you lightly oil and preheat your waffle iron. In my waffle iron, I cook these a little longer than normal waffles. (About 5 minutes?) Do not peek, ahead of time! Trust me on this...
Try serving your waffles with a dollop of unsweetened organic applesauce or other fresh fruit, for a sweet treat.
Variations: You really can use any kind of dried bean or nut. Try garbanzos, white beans, or whole raw almonds. I find the light colored beans and nuts give you a more appetizing color for pancakes.
Traditional Southern India cuisine would use Urad Dal, which is a small white pulse. With additional time to ferment, this batter can be used for dosas. Use water for thinning to crepe batter consistency, spread thinly on a heated and greased griddle, then cook until crisp, and flip to cook the other side crisp as well. You can serve dosas rolled around a hearty, extra thick vegetable stew or curry for a showy and delicious meal. Expect exclamations of "WOW!!" when you bring one to the table!
Cooked rice hardens in the refrigerator, but as I mentioned, when re-heated these waffles make a great personal sized pizza crust.
I have also used this basic batter for delicious light pancakes and crepes, cooked on a hot oiled griddle. Sometimes I use organic virgin coconut oil, other times I use ghee. You need very little of either, but they lend a subtle and delicious taste that goes well with almost anything.
*The carb and protein count is for the entire recipe. Please adjust accordingly for your own personal use.