We are experimenting with a new breakfast addition to our menu.
Buckwheat is a good grain substitute, especially for those who are gluten intolerant. It is rich in dietary fiber and is considered a superb laxative food.
The Osborne Inn recipe for Organic Buckwheat Waffles:
Makes 6 to 8 waffles, depending on size of waffle iron.
- 2 eggs, separated (local Brunner’s Farm in Spring City)
- 2 T. agave nectar
- 2 T. oil
- 1 1/2 c. milk (soy or almond?)
- 1 tsp. vanilla
- 3/4 c. freshly ground organic buckwheat flour
- 1 1/4 c. freshly ground brown rice flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 T. sunflower seeds (optional)
- Sprinkle of cinnamon (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. The batter is somewhat runny. The egg white gives batter body and will make waffles more light and airy upon cooking.
Spread an appropriate amount of batter over the hot waffle iron. Sprinkle one or two teaspoons sunflower seeds and or cinnamon over the batter, if desired. Close lid and cook until waffles are done.