These "deftige" waffles are an American use of a traditional "Lüneberger Heide" starch. Not a grass like wheat, gluten free buckwheat, a nutritious seed first grown in China, made its way to Germany several thousand years ago. Because "Buchweizen" grows on unfertile and acidic soils, it found a foothold in the heath of Northern Germany, where they still make cakes out of hearty buckwheat flour.
Serve with Fresh Fruit Sauce or pair these waffles with fruit compote or preserves for a nice start to the day.
Makes 6 to 8 waffles, depending on size of waffle iron.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 2 eggs, separated
- 2 T. agave nectar
- 2 T. oil
- 1 1/2 c. milk
- 1 tsp. vanilla
- 3/4 c. buckwheat flour
- 1 1/4 c. brown rice flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 T. sunflower seeds (optional)
Beat egg whites until stiff. Set aside. Beat egg yolks with agave nectar or similar sweetener (sugar, honey, etc.) until light yellow. Add oil and mix. Beat in milk.
Sift together dry ingredients and combine with milk and egg mixture. Fold in egg whites.
Spread an appropriate amount of batter over the hot waffle iron. Sprinkle one or two teaspoons sunflower seeds over the batter, if desired. Close lid and cook until waffles are done.
Serve the waffles with this No Cook Fruit Sauce or fruit preserves or compote for a hearty breakfast treat.
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