Buckwheat Sorghum Belgium Waffle Recipe (For the Munsey Waffler)

Served with some apple cinnamon compote

Prep time: 5-10 minutes
Cooking time: 20~30 minutes
Serves: 5-6 servings* (*This will need to be updated, we eat them while cooking so never got an accurate count!)
Ingredients:

• Dry ingredients:

  • 1 cup bob’s red mill

  • 1/2 cup (minus 2 tbsp) sorghum flour

  • 1/2 cup (minus 2 tbsp) buckwheat flour

  • 4 tbsp arrowroot flour

  • 4 tsp baking powder

  • 1 tsp baking soda

• Liquid ingredients:

  • 1 tsp apple cider vinegar

  • 2 eggs

  • 1 can of coconut cream. For a light (but dryer) version, use 1.5 cups of water blended with 1 tbsp of toasted coconut + 1/8 cup of almond flour + 1/4 box of coconut milk solids
    OR use if you have no coconut milk on hand, use 1.5 cup of milk (any type) + 1/4 cup of oil

• Serve with (optional):

  • Maple syrup

  • 1 lb of frozen blueberry / 2 diced and peeled apples and a squeeze of lemon juice - cooked over the stove for about 10-20 minutes on low heat and served as compote.

Cooking Tools:

• Munsey waffler

• (Optional) Vitamix blender for mixing the wet ingredients

• Mixing bowl

• Pastry/sauce brush. Preferably silicone so you don’t damage the waffle maker surface.

Directions :

1. Preheat the waffler for ~5 min.

2. Add all the dry ingredients together in a mixing bowl and mix with a spoon.

3. Mix all the wet ingredients together, and pour into the dry ingredients. Mix by hand until the dry ingredients are all incorporated into the wet ingredients.

4. Brush the waffler surface with oil, then pour in the batter and close the lid. Cook for about 2 minutes, flip, then ~1 minute on the other side.* (Batter amount+timing will be updated, since the task of actually making the waffles is with the Sous chef husband!)

Cooking Tip:

• I’ve experimented with this recipe countless times and can say that the creamier the coconut milk/higher oil content, the more moist the waffle will be. That said, if you get one like Trader Joes where the solids and liquids are a bit separated… this is when a blender comes in handy, and if the consistency is too dry (re: this should be slightly less runny than your typical waffle mix, but not to a point where it’s soft cookie dough), then do slowly add in some water… 1 tsp at a time until the consistency feels more like liquid cake batter.

• Sorghum tends to come out a bit wet as a flour, and buckwheat will come out dryer. My way of saying… this is one of the few recipes I have that’s less forgiving with substitutes so I wouldn’t recommend changing up the flour type.

• This is the perfect recipe to make ahead of time, then put away in a freezer bag for anytime you’re in a hurry for breakfast and crave comfort food. I normally make a double batch (I also have 2 wafflers, it makes the process much faster) on the weekends so I have backup breakfast on the weekdays when things get overwhelmingly busy.

Stay healthy with Annie:

First of all, thank you for those who inquired about this recipe (and your patience!) - I never thought I’d share this recipe, given this recipe was waffle-model specific, and a discontinued model at that, but it’s also one I can say is tried and true (I’ve made this recipe at least several dozen times now). Only catch is we’ve also never really measured the time it takes to fully cook up the waffle (especially since it’s my amazing sous chef husband that actually makes the waffle… I just make the mix!) - so I’ll try to remember to measure and update the recipe at some point - but wanted to get the recipe out there first in case anyone else who owns a Munsey is looking for a gluten-free healthy-ish recipe!

Nutritionally, this recipe does have a lot of good micro-nutrients. However, because of the high fat content (if you really do use a whole can of coconut cream, which I normally would cut in half or less and substitute the rest with almond milk or water) - I almost always make substitutes when I’m making this recipe for myself, but change it up to use the full can of coconut cream when I’m making this recipe for guests.

I normally also cook up a bag of frozen blueberries on the stop while making this recipe as compote, and use that as the main (only) source of sweetness instead of using any maple syrup. That way, you get a little more fiber with the carbs, and some colorful antioxidants.

Making two batches and ready for the freezer