This unique waffle has no flour but uses highly digestible, soaked whole grains. The recipe was adapted by Bastyr student Ronit Gourarie from the cookbook The Splendid Grain, by Rebecca Wood, with a change or two from my friend Gay Stielstra. The batter will also make hearty and delicious pancakes. Wheat-free, optionally dairy-free.
2 cups rolled oats
2 1/2 – 2 3/4 cups milk (cow, goat, soy, rice, nut, or buttermilk)
1/4 teaspoon sea salt
2 tablespoons brown sugar or Sucanat (dehydrated cane juice)
1 teaspoon baking powder
1/2 teaspoon grated nutmeg
2-4 tablespoons melted butter
Combine oats and milk in blender. Cover and let soak, refrigerated, for 8 hours. Add remaining ingredients and blend until smooth. Preheat an oiled or nonstick waffle iron. Pour batter onto griddle and cook for about 5 minutes, or until golden. Serve hot with warm maple syrup or applesauce.
Preparation time: 15 minutes (plus 8 hours soaking time)
Makes 6 waffles