Buckwheat Waffles & Coconut Cheese Spread
Buckwheat Waffles
- 1 cup sprouted hulled buckwheat groats, soak overnight and rinse
- ½ cup sprouted sunflower seeds, soak overnight and rinse
- ½ cup arrowroot powder
- 1 tablespoon local raw honey
- 2 teaspoons vanilla extract (non-alcohol)
- 1/2 teaspoon unrefined salt (Celtic, Real, Himalayan)
- 1 cup clean water (if adding berries, please reduce the water, start with 1/2 cup and increase slowly to ensure batter has thickness. this prevents sticking on the iron)
1. Pre-heat waffle iron
2. Blend all ingredients in blender: smooth runny batter (ok to add ¼ cup more water if needed)
3. Pour on waffle iron and press (no oil needed!)
4. No more steam – it is ready!
Waffle Batter Know-How: Our Revive Team, when doing a demo for our church family, had some trouble with the batter sticking to the waffle maker. The reason is the batter was too thin. Be sure you use dehydrated sprouted buckwheat 1cup, OR measure first 1cup unsprouted dry, and soak after.
You can always begin with 1/2cup of water and increase as you see the consistency of the batter. If thick enough, no sticking occurred and no oil was needed. Sunflower provided more than enough fats.
Today, I added blueberries, so I reduced the water and it turned out nicely! Here is a photo.
For your healing,
Hyun, med missionary
Coconut Cheese
- 2.5cup coconut milk
- 2 tsp unrefined salt
- 2 tbs agar powder (not flakes)
- 2 tbs arrowroot powder
- 2 tsp lemon juice
- ¼ cup sunflower seed, soak overnight & rinse
Blend all ingredients until smooth
Pour the blend into saucepan and bring to boil then lower to simmer
Keep stirring in simmer until thick
Remove from heat
Immediate Serve: in glass container, freezer for 30 minutes
Serve later or leftover: 5-days max in fridge!
**option to add tasty garlic, chives, or other dried herbs during blending for nutrients and flavor. maybe even sprinkle chunks during simmering in the pot!
