Gluten free Oat Waffles or Crepes with Soaked Grains

Gluten free Oat Waffles or Crepes with Soaked Grains

Soak overnight 1/4 cup of 2 of the following grains: brown rice, buckwheat, millet. quinoa or other grains such as teff, amaranth, or rye. Soak also with the grains: 1/4 Cup of soybeans, garbanzos, or lentils, and 1/4 Cup of dried shredded coconut, sunflower seeds or other fatty nut or seed. This totals 1 full cup together of all the grains, seeds, nuts and legumes. Always using 2 grains 1 legume and 1 fatty nut or seed. Get a variety of the seeds and grains. Don’t get into a rut of using the same ones every day. Their nutritional values are different.

Drain and rinse the soaked ingredients in the morning, then blend well the soaked ingredients with 2 cups of water.

Then add to the blender:

3/4 t salt

1 T. honey

4  cup of water more or less as needed for a thin batter. It will thicken as it sets.

3 Cups of minute oats (for serious gluten intolerance use a non gluten contaminated oats)

Blend together these added ingredients; add a little more water if needed to make a not too thick pour-able batter; The waffle Irons should be hot. Spray oil may be needed on the first waffle but not usually because the nuts and oats have some fat in them that keeps them from sticking. Bake on the hot setting for about 8-10 minutes or until slightly browned.

For crepes make the batter more thin and use the grill side of the waffle iron, if your waffle iron has it.

Note #1. This recipe is for the vita mix blender and you may have to cut the recipe in half for smaller blenders.

Note #2: Soaking your grains overnight increases the availability of their vitamins and increases the flavor.

Waffle Recipe for non soaked grains.

Blend well together:

1/1/2 Cup water

1/2 cup dried unsweetened coconut

1/4 cup of other nuts or seeds such as: almonds, sunflower seeds, pumpkin seeds, or walnuts. Use a different nut or seed each time to get that variety in your diet.

Then add to the blender:

1/2 t salt

1 1/2  t. honey

1 1/2  cup of water

1 cup of brown rice flour or other flour. You can make flower in a vita mix by blending them dry into a powder. This works especially good with buckwheat and millet.

2 Cups of minute oats (for serious gluten intolerance use a non gluten contaminated oats)

Blend lightly these added ingredients; add a little more water if needed to make a not too thick pour-able batter; if batter is too thin, add more minute oats.  The waffle Irons should be hot. Spray oil may be needed on the first waffle but not usually because the nuts and oats have some fat in them that keeps them from sticking. Bake on a medium hot setting for about 8-10 minutes or until slightly browned.

For crepes make the batter more thin and use the grill side of the waffle iron.

Note #1. This recipe is for a vita mix blender and you may have to cut the recipe in half for smaller blenders.

Note #2: Soaking your grains overnight increases the availability of their vitamins and increases the flavor.

Cooking Grains

Berry Syrup with diabetic suggestions.

1 1/2 Cup Berries

1/2 Cup Dates or more for taste (1/4 cup of dates if you are diabetic; and for diabetics add 10-15 drops of liquid stevia; I use Trader Joe’s brand for liquid stevia)

1/8 teaspoon of salt

3/4 cups of water

1/8 cup or more of honey (optional)

Blend the dates and water first very smooth. Then add the remaining ingredients and blend lightly so as to not blend up the seeds. If the seeds get blended fine the syrup will turn out gritty. This only applies to black berries and raspberries. The strawberries and blueberries can be blended up well also if preferred. This will keep in the refrigerator for 5-6 days. You can divide into small glass jars and freeze for later use. If freezing in jars do not fill completely and do not thaw out under hot water unless you have initially  warmed it up a little with cold water. Hot water will break the jar if you use it on the jar immediately after taking it out of the freezer.

No Oil Granola

5 lb minute oats (blend into flour about 1 lb. of the oats) (The old fashioned oats from Sam’s Club work best)

1 T. salt

1 cup sunflower seeds

1/2 cup sesame seeds

1 cups slivered almonds or broken almonds that have gone through the slicer blade in the food processor or lightly pulse in the blender until  they are broken up.

3 cups fine unsweetened shredded coconut (grind dry in the blender to make fine)

3 cup honey

2 T vanilla

1 1/4 cup water

Mix dry ingredients in a bowl, mix and heat wet ingredients in a sauce pan. Combine all together thoroughly. Spread out on cookie sheets or large baking dish at about 2 -3  inches thick and bake at 350 for 30 minutes stirring every 10 minutes, then turn down to 225 and bake until golden brown and dry, stir every 20 minutes. Let cool before placing in sealed glass container.

Egg-Free French Toast

1 Banana

1 cup orange juice

1 t vanilla

1/2 teas. Salt

1/4 cup cashews

1/8 cup minute oats

1/4 cup dates or 1/8 cup honey or sucanat

Water (enough water or more orange juice to make a pancake batter consistency as needed)

Blend all ingredients and place in a deep plate. Dip the bread into the batter and place in a med hot skillet or griddle. Grill until golden and then flip to grill the other side. Place in a container to keep warm. Serve with maple syrup or apple sauce.

BLUEBERRY OAT MUFFINS (no baking pwd)

4 1/2 cups of 1 minute oats

1/2 cup of sucanat

1 1/2 cup of chopped dates

1/3 C. Honey

3/4 teaspoon salt

2 1/2 cups of blueberries

3 cups of blended apples or a 25 oz. jar of apple sauce

1/2 cup of chopped nuts

1/2 Cup of blended dried coconut powder.

Mix the above ingredients and form into balls or put into muffin pans.  Bake at 350 for 35 to 40 minutes. Best eaten fresh.

Lite Version: CAROB FUDGE TOPPING (Diabetic Friendly)

1/3 Cup Chia Seed

1 1/2 Cup Water

Blend these top two ingredients until smooth. Then add to the blender the following:

1 – 1 1/2  Cup Water More or les according to desired consistency

3/4 Cup Whole Pitted Dates

1/4 Cup Honey (leave this out if you are diabetic and add 12 drops of liquid stevia)

1/2 teaspoon Salt

1/2 Cup Walnuts or almonds

Blend all the above together.

When this is blended smooth add:

1/4 Cup Carob or more to taste

CAROB FUDGE TOPPING

1 1/3 cup of hot water

1/3 cups of dates

If possible, soak date in the hot water for a few minutes

1/8 cup honey

3/4 cups of cashews or almonds

3/4 teaspoon salt

1 teaspoon of vanilla

Blend for 3-5 minutes then add 1/3 cup of carob and blend until mixed well.

CORN FRITTERS

2 quarts of water

1 quart of cornmeal (I grind this meal fresh using organic popcorn)

1  teaspoons of salt

Bring water to a boil, stir in the cornmeal and continue to simmer for 5 minutes.  Let cool overnight in the refrigerator.  In the morning the cooked meal should fall out of the pan when you turn it up side down.  Slice the meal and bake or grill both sides at 350 until slightly browned.

MILLET: STOVE TOP or BAKED

8 cups of water

2 cup of whole millet grain

1 t. salt

2/3 cup chopped dates

1/3 cup of fine unsweetened coconut (I blend this to make it very fine.)

Place all in a covered dish and bring to a boil, Turn it down to a light simmer. and cook about an hour. (No stirring necessary.) Or to bake: Place in a baking dish with a lid and bake for 1 hour on preheated 350. Serves 8

Oat Bake

1 1/2 C. Rolled oats

2 1/2 /C. Water

1/2 C. Raisins

1/2 t. Salt

1 Large apple cut in small pieces

Bake in a covered dish at 350 for 50-60 minutes

Breakfast Nut Sprinkles

3/4 C. flax seed

2 C. shredded unsweetened coconunt

1/2 C. almonds

1 C. granola (see granola recipe)

Blend all together until very fine. Sprinkle over fruit salad

Apple Crisp

4 cups of cut up apples

Juice of 1 Lemon

1/8 cup of honey

2 T. Tapioca flour in 1/2 cup of water

1/2 Cup of Blueberries or Cranberries (optional)

Slice apples and add the other above ingredients evenly over the apples.

Topping

2 Cups of minute oats

1/2 cup of ground up nuts and seeds such as: Coconut, almonds and/or sunflower seeds. Grind in a coffee mill or a strong blender.

1/2 Cup of Water

1/4 Cup of sucanat or honey

1/3  teaspoon salt

Place apples into a baking dish that has a baking lid. Mix the honey tapioca, water and lemon together and pour over the apples.

In a bowl mix the rest of the ingredients together. Sprinkle the oat mixture over the apples and bake until the top is golden. Remove the lid in the final 15 minutes for a more browning effect if needed.

Camp-meeting  Granola

7 Boxes of Old Fashioned Oats

1 Box of Old Fashioned Oats Blended into a flour with the Vita Mix

4 T. salt

8 cup sunflower seeds

1 bag from Costco almonds lightly pulsed in the Vita Mix to be broken up or 1 bag of slivered almonds from Costco.

8 cups fine unsweetened shredded coconut (grind dry in the blender to make fine)

2       5 lb. bottles of honey from Costco

1/8 cup vanilla

4 cups water

Mix dry ingredients in a bowl, mix and heat wet ingredients in a sauce pan. Combine all together thoroughly. Spread out in 8 commercial stainless steel baking pans at about 2 – 3 inches thick and bake at 350 for 30 minutes to 1 hour stirring every 10 minutes, then turn down to 225 and bake until golden brown and dry (about an hour), stir every 20 minutes. Then turn the ovens (2 Commercial ovens) down to 170 and let completely dry  for 2 hours. Let cool before placing in containers.