I have read about how if you soak your grains in liquid plus an acid, it helps break down the whole grain so your body can use it better. It reduced the phytic acid in the grain. Phytic acid prevents healthy cells from absorbing what they need to. The general rule seems to be for every cup of liquid add 1 Tbs acid (lemon juice, cultured milk or yogurt, kefir, vinegar). Combine liquid the recipe calls for along with acid and the freshly ground flour, cover tightly, and let soak. Grains require between 7-24 hours of soaking so it takes a little planning ahead.
But the planning ahead just takes away some of the prep work when you are ready to continue with your recipe, so it all evens out. These waffles were so good and really filling. They had a nice crust on the outside and were perfectly flavored.
Whole grain, Gluten free, Overnight waffles
1 1/2 cups whole grain (oats, millet, quinoa, etc)
1 – 1.5 cups almond milk, water, kefir, or buttermilk
1 Tbs yogurt (if using almond milk or water)
2 Tbs coconut oil, melted
1 tsp vanilla
1 tsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
The whole grain can be brown rice, millet, rinsed quinoa, oats, anything really. I have done half oats half millet. I have also used quinoa, but you can really taste it so unless you love the quinoa flavor, I wouldnt suggest it. Use what you have on hand. I have also used 1 cup oats and 1/2 cup brown rice.
Put whole grain, 1 cup almond milk, and yogurt in a blender and blend for roughly 2 minutes. You want to make sure all that grain is blended. keep the lid on the blender and let sit overnight (up to 24 hours). This should be pretty thin. If not, add a little water so it will blend well.
In the morning add egg, vanilla, sugar, and coconut oil and give the blender another whirl. Pour into a bowl.
Sift together baking powder, baking soda, salt, and cinnamon. Stir into wet ingredients. Do not over stir or else it will make leavening agents not work properly. Add in some or all of the remaining 1/2 cup almond milk if needed to make it a pourable consistancy.
Cook in waffle maker on high setting. These come out so crunchy on the outside and very airy on the inside. They aren’t overly dense.
I love these because a lot of the batter is made the night before so when you are ready to eat the next morning, they come together quicker. I am starving in the morning so I like to eat asap!