Whole Grain Gluten Free Belgian Waffle Recipe
December 20, 2009 { }
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This simple gluten free, sugar free waffle recipe has been a huge hit in our house. They’re crispy on the outside and light on the inside, just like a waffle should be.
I’m sharing this now because I want you to have something easy to make and memorable to serve on Christmas morning. My mom always served a special Christmas morning breakfast, and I’m carrying on the tradition with these waffles. As healthy as they are delicious, you won’t have to worry about blood sugar crashing or feeling sick and stuffed while you’re cooking Christmas dinner.
My friend Morgan told me about this soaked grain recipe from Sue Gregg and said her kids loved it. There isn’t any flour at all – you start with whole grains and some liquid, whirl them in the blender, and let the batter soak overnight or all day. You can use any two grains that you choose. I’m sharing my favorite variation after trying the following combinations:
- buckwheat groats and gluten free oats
- quinoa and gluten free oats
- brown rice and quinoa flakes with and without berries added to the batter
- brown rice and gluten free oats
If you want a taste most similar to a whole wheat waffle, brown rice and oats is really close. The other combinations do taste like the grains they’re made from. My personal favorite is the quinoa and gluten-free oats. I used my Vita-Mix. Sue Gregg says a 450 watt Osterizer works well. If you don’t have either, try it in your blender and see how it works.
Instead of syrup, I thawed frozen berries from the summer, pureed them in the blender, and sweetened them to taste with agave or stevia, sometimes both. I also used warm applesauce to top them. The picture shows pureed strawberries – isn’t the color fabulous?
You can learn more about cooking with whole grains and read the original recipe here.
What are your Christmas morning breakfast plans?
Whole Grain Belgian Waffles
makes 3 – 4 waffles
adapted from Sue Gregg1 1/4 cup unsweetened almond milk
1/2 cup quinoa, rinsed
1/2 cup gluten free oats
1 tablespoon cider vinegar
1 tablespoon olive oil
1 teaspoon vanilla
1 omega-3 free range egg
1 tablespoon flax seed
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher saltEither the night before you want to make these for breakfast or on the morning before you want to have them for dinner:
Place almond milk, quinoa, oats, olive oil, vinegar, and vanilla in a blender. Cover and blend on high for 3 minutes. You may need to add more liquid to ‘maintain a vortex.’ Let sit overnight or all day at room temperature.
Preheat your waffle iron to medium high AND preheat the oven to 250 degrees F if want to keep them warm and crispy until all waffles are cooked. Right before cooking waffles, add the egg and flax seed. Process until smooth, about 2 – 3 minutes. Combine baking powder, baking soda, and salt in a small bowl. Stir with a fork to remove any lumps. Dump into blender and process until combined.
Spray waffle iron with non-stick cooking spray, add batter, and cook until waffles reach desired crispness. Place waffles into a warm oven on a wire cooling rack until you’re ready to serve them. The wire rack keeps them from getting soggy.
Enjoy!
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Tags: dinner for breakfast > gluten-free > nourishing traditions > quick breakfast > soaking grains > sue gregg > whole food recipe > whole foods > whole grain waffles
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17 Responses to “Whole Grain Gluten Free Belgian Waffle Recipe”
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About Amy Green
Nearly 6 years of living free of refined sugars and gluten has stopped my food cravings enabled me to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.
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December 20th, 2009 @ 10:46 pm
We had waffles this morning using a very similar ingredient combination! ( I used brown rice flour) and it was my first time putting flax into the waffles. I love the idea of serving them with pureed strawberries!
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December 21st, 2009 @ 7:48 am
This sounds SO good. Now I need to get a better waffle iron – I have one I bought at Target for $7 and it works, surprisingly, like a $7 waffle iron. Which means it doesn’t get hot, so no crispy exterior. Kinda like steamed waffles – blah. I would love the quinoa flavor in this – yum. So tell me – does your Vitamix work really, really well? I have an Oster blender and while it’s pretty powerful, I am finding that it doesn’t always get my smoothies super-smooth. Do you notice a difference?
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Amy Reply:
December 21st, 2009 at 8:39 am
@Alta (Tasty Eats At Home), I got my waffle iron the day after Thanksgiving for $10 – usually $50. It does make a huge difference when you have a good one. I love my Vitamix – it’s very powerful and gets everything nice and smooth. It even blended up the seeds in the strawberry sauce I used on these waffles.
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December 21st, 2009 @ 7:48 am
This is a neat coincidence- I made these last night for dinner! Every so often I make a batch and freeze the extras to have on hand. I used GF oats, brown rice, millet and amaranth. Delicious!
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December 21st, 2009 @ 9:16 am
This is a great recipe. I am looking forward making this soon!
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December 21st, 2009 @ 12:24 pm
Amy, those waffles look so yummy!
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December 21st, 2009 @ 5:33 pm
Oh I knew these would be amazing! I love the red sauce dripping down the side – so gorgeous my dear =D.
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December 21st, 2009 @ 5:39 pm
Amy – I’m fascinated with the idea of soaking grains. Apparently, it really makes the value of the grains, nutritionally speaking, much more available. This looks great and I will definitely be trying it! Not sure yet of my combo of grains, but heck, they all sound good. When I make waffles, I always make extra and freeze them; then when I need breadcrumbs, I toast and whirl them in the food processor. Or I also use waffles to make sandwiches (ice cream sandwiches are actually the best – just like the kind I used to have on the jersey shore, only now with gluten free waffles!)
~Ellen
http://www.Iamglutenfree.blogspot.com
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Amy Reply:
December 21st, 2009 at 9:20 pm
@Ellen Allard, I knew the bit about the nutrition but didn’t mention it because I don’t know enough to speak intelligently on the subject.
I love your waffle ideas…I’ve been thinking about trying them with ice cream. We usually have a leftover waffle and I have been freezing them for bread crumbs…or for a snack. Great minds, right?
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December 21st, 2009 @ 7:56 pm
This a very different recipe. It looks really good. I think I’ll give it try. What a great way to get ready for Christmas breakfast. I love the look with the strawberry topping!
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December 21st, 2009 @ 8:20 pm
oh these look sooooo good!
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December 21st, 2009 @ 9:26 pm
These look fantastic! We aren’t on a gluten free diet in my home, but I’m going to make this Christmas morning. I was put on a two week gluten free diet to look for food allergies,and I felt to much better. No true food allergies in the end, but I really felt better. I love a lot of your recipes. I’m going to start incorporating them into our week along with our meat free meal nights. Thanks!
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December 21st, 2009 @ 9:59 pm
As you know, I love waffles so I’m sure I’ll be trying this one soon!
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December 22nd, 2009 @ 6:48 am
I linked to your post on my website today! Thanks for this fabulous recipe!!
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December 22nd, 2009 @ 9:57 am
Merry Christmas Amy,
Could the Belgian waffles be made as pancakes?
I don’t have a waffle iron. Thank, Barbara
p.s. they good soooo good!!!
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Amy Reply:
December 22nd, 2009 at 10:17 am
@barbara, Yes, you can. Just make them with less milk – 1 cup instead of 1 1/4 cups. Check out the recipe I linked to for more details.
Happy holidays, Barbara!
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December 22nd, 2009 @ 12:54 pm
My girls love the brown rice/oat combo. They wake up hungry, so I can have these on the table in no time. We usually eat them with a little maple syrup and whole strawberries on the side-will try to make them into syrup next time.
I also purchased a very cheap waffle iron at first and took it back after the first use
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