3) 1 tsp vanilla extract
4) 3/4 cup sorghum grain (berries) and 3/4 cup millet (or grains of choice; any whole, uncooked grains will do!)
Blend on high for several minutes until the batter is no longer "grainy". It may take up to 3 minutes depending upon your machine. Look for a "vortex" in the middle of the blender while the batter is swirling. This is important. If you don't see one, just add a little more liquid.
Cover your blender and let the mixture sit overnight, or for 12-24 hours. This allows for the enzyme inhibitors to break down so that the grains are more easily digested.
In the morning, preheat your waffle iron.Add 1 egg to the batter and blend for 1 minute. If it looks like you need to add more liquid to achieve a vortex, do so.
Combine the following ingredients in a small bowl:
1) 2 tsp baking powder
2) 1/2 tsp baking soda
3) 1 tsp sea salt
All at once, add the following mixture to your blender while it is running to ensure quick, efficient assimilation.
Pour batter into waffle iron as per your waffle iron's instructions. Enjoy!
This usually makes 12 waffles for our family, which is more than enough for about 3 breakfasts. These reheat superbly, and because they are filled with whole, unprocessed grains, healthy kefir, and coconut oil, they are rather filling!
Serve with grass-fed butter and real maple syrup for a delicous breakfast. Berries and whipped raw cream are delicious too!
This post is part of Real Food Wednesdays: Real Food on a Budget, hosted by Cheeseslave. For more articles on being Thrifty and Oreganic, please feel free to visit archives or subscribe because that's what this blog is all about!!!!
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