This waffle, made with buckwheat flour is wheat-free, oat-free, light and crispy.
1/2 cup buckwheat flour
1/2 cup all purpose gluten-free flour (Bob’s Red Mill) or Sweet Sorghum Flour
2 tablespoons ground flax seeds
2 tablespoons tapioca starch or other starch: potato, corn
1 teaspoon baking powder
1 to 1 1/2 cups water (varies, based on flours used, location, humidity, etc.)
OPTIONAL: 1/4 cup sunflower seeds, 1 teaspoon cinnamon, 1 teaspoon fennel seeds
Vegetable cooking oil or shortening for the waffle iron
Get your the waffle iron ready by greasing the surface if necessary and turning on the heat. In a bowl, combine the dry ingredients (and cinnamon and fennel if using). Pour in 1 cup water and mix well. Add additional water, if necessary, 1/4 cup at a time. The batter should be very thick not thin. Stir in sunflower seeds if using. Pour batter into each waffle space. Let cook for about 15 minutes. Top with maple syrup or APPLE BANANA BERRY COMPOTE.