I have been experimenting with using alternative (non-wheat) flours in my cooking and baking as of late. I know a few people who do not have a wheat or gluten intolerance, but who feel generally better as a result of cutting back on or eliminating wheat. I figured we might as well give it a try – at the very least, including a variety of nuts, grains, and seeds in our meals is healthy and a nice change from baking exclusively with wheat.
We got a cast iron waffle maker for our wedding – the stovetop kind, like one that Jeth’s family used when he was growing up. We don’t make waffles very often, since most mornings feel rushed, but we got it out the other day when we had time for a slow breakfast. I had some buckwheat flour on hand, but since I’m new to buckwheat I was wary of using 100% buckwheat because of its distinct flavor. A mix of buckwheat and almond flour made some pretty tasty breakfast, though. They still had that earthy, grassy buckwheat-ness, so don’t go into this expecting “normal” waffle taste. We topped ours with a homemade blueberry sauce and some whipped cream, but I have a feeling they would also be great with salted butter, chipped beef gravy, or another savory topping.
Almond flour-buckwheat waffles – makes 5-6 waffles
Adapted from The Road to the Farm
1 c. almond meal or almond flour
1/2 c. buckwheat flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 T. sugar
1 c. buttermilk
6 T. butter, melted and cooled slightly
3 eggs, separated
Preheat your waffle iron. While it’s heating up, mix the dry ingredients in a medium sized bowl. Add egg yolks, buttermilk, and melted butter. In a small bowl, whisk egg whites to stiff peaks. Very gently fold the whites into the batter. The batter will be pretty stiff, but don’t worry – the waffles turn out great. To cook, scoop 1/2 cup of batter onto the prepared waffle iron (oiled or buttered, per manufacturer’s instructions) and cook as you would any other waffle. In our waffle iron, it took about 3 minutes on each side.
Quick blueberry compote
1 1/2 cup frozen wild (or regular) blueberries
2 T. sugar
1/4 t. cinnamon (or a splash of lemon juice, for a different flavor)
2 T. water
1 t. cornstarch, mixed into 1 T. cold water.
Mix the berries berries, sugar, cinnamon, and water in a small saucepan over medium heat. Simmer for 5 minutes, and then whisk in the cornstarch mixture, removing it from the heat once the sauce thickens.