Wednesday, April 6, 2011
I am a firm believer that breakfast is the most important meal of the day - it is also probably my favorite meal! I always start out the day with some fruit and/or vegetables (because I love them and because they are full of vitamins, fiber, and antioxidants) and some nuts (for healthy fats and protein). That said, when it comes to making breakfast, I prefer to keep things simple. I'm always hungry (and inpatient) in the morning - so simple and quick are pretty important to me! Most often I eat a baked sweet potato with some toasted pecans and steamed greens (collards, turnip greens, cabbage, etc). I bake several sweet potatoes and make a big pot of greens on Sunday so during the week I only have to spend a few minutes heating up my breakfast (FYI - a medium sweet potato with the skin has more fiber than a bowl of oatmeal!).
These gluten free (and vegan), buckwheat waffles are another one of my favorites - they are about as simple as a recipe could be. They are also 100% whole grain, so they are very filling. If you do not have a waffle iron, no worries because the same batter can be used to make pancakes. Although they are simple, they are soooo statisfyingly delicious. I always feel like I'm having a special treat when I have them for breakfast. Hence - you can certainly feel comfortable feeding these "healthy" waffles to guests! Another nice perk, any leftover waffles and pancakes can be frozen and then warmed up in a toaster (just like Eggo's) for a super quick breakfast later in the week - or if you are cooking for a big group you can cook them in advance and then rewarm them.
Buckwheat Waffles, makes 4 servings (adapted from Florida Coastal Cooking)
2 Cups Buckwheat Flour (I use Arrowhead Mills Organic Buckwheat Flour)
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Cream of Tartar
1 teaspoon Cinnamon (optional)
1/2 teaspoon Sea Salt
2 Cups of Water
1/4 Cup Unsweetened Applesauce (or mashed banana, pumpkin or sweet potato)
Use a whisk to combine the first 5 ingredients, then stir in the water and applesauce until you have a thick, but smooth batter. Lightly oil your waffle iron or skillet. For waffles cook according to manufacturers instructions, for pancakes cook over medium heat for about 3 minutes per side.
While pure maple syrup or honey are nice, my favorite toppings for these waffles are:
1) Tahini or nut butter and sliced bananas (pictured above)
2) Blueberry sauce with toasted walnuts and cinnamon (as a side note - I recently read that eating blueberries and walnuts together makes the nutrients in both of these super foods more readily absorbed in the body!)
Blueberry Sauce, makes 1 serving (adapted from The Gluten Free Almond Flour Cookbook)
1 Cup Fresh or Frozen Blueberries
1/4 teaspoon Nutmeg
1/4 Cup Water
1 teaspoon of Arrowroot powder (or Cornstarch)
1 Tablespoon of Maple Syrup (optional, and you can add more or less depending on the sweetness of your berries)
Combine the berries, nutmeg and 2 tablespoons of water in a small saucepan over medium heat. Cook until the berries are soft, mash them slightly with a fork. Combine the remaining 2 tablespoons of water and the arrowroot powder - whisk until smooth, then whisk the mixture into the berries stirring constantly until the sauce thickens (this will only take a few moments). Remove from heat, stir in the maple syrup and serve!
As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, and Messy Missy's Marvelous Mess Party. Check out all the great recipes other bloggers have contributed!
I am also including this recipe as part of the Build a Better Breakfast Challenge at Daily Bites. A big thank you to Hallie for hosting this wonderful event. Finally, I have included this as part of this month's Go Ahead Honey it's Gluten Free recipe round-up. This month's theme is Brunch and it's being hosted by the incredibly talented Maggie of She Let Them Eat Cake. Be sure to head over to their blog for lots of wonderful breakfast and brunch ideas!