Sorry for being MIA lately. My sister got married last week, my baby has been sick, and the garden's weeds have been overtaking the yard. So, needless to say, I haven't been doing much cooking besides baby-food making. So unless you want to see my wonderful pureed kale, sweet potatoes and quinoa, I haven't been spending much time on new recipes. Until today.
It rained today. Summer solstice was a few days ago. And strawberry season is quickly coming to an end. So, naturally, I wanted to make something with my freshly picked strawberries. A scrumptious strawberry-rhubarb sauce to cover a week of busy-ness. And...waffles. Waffles are my new favorite food. Especially when made with all nourishing ingredients and why not eat them for breakfast, lunch or dinner.
If you do not have a Belgium waffle maker, then you can make pancakes with this recipe on the griddle. They are my most favorite pancake/waffle recipe and the freshly ground buckwheat flour makes them great. Buckwheat is a seed, and is related to rhubarb and sorrel. I find this fascinating, and if you are trying to go grain-free, then this recipe is for you! Buckwheat is very high in minerals like magnesium and iron. It also contains many disease fighting phytonutrients. And, if you haven't tried it, you should make it your new best friend. Many people do not know how to eat buckwheat, and do not particularly like to eat it like rice because of the earthy flavor. This recipe, along with making freshly ground buckwheat flour into porridge are my most favorite ways to use buckwheat groats.
Buckwheat also contains a stretchy component. So there is no need for gum-type ingredients in this recipe. Buckwheat is gluten-free, a seed, so technically grain-free, and is most commonly considered a "whole-grain" even though it is not really a grain. I love using this flour. I like to grind my own best by buying whole, raw buckwheat groats and then grinding them on high in a high-powdered blender (like my magic bullet). So fresh and perfect for any sort of gluten-free baking or waffle making. The batter is quite simple, and you will have breakfast (or dinner) in no time at all...
Ginger-Lemon Buckwheat Waffle (or Pancake) Recipe
1 cup of freshly ground buckwheat flour
1 TB + 1 ts. of baking powder (aluminum free is best)
1/2 ts. of sea salt
2 TB of flaxmeal (or chia seed meal)
1 ts. of ground ginger powder
1-2 TB of coconut palm sugar
1 cup of non-dairy milk (I used So Delicious coconut milk beverage)
1 TB of olive oil
2 farm fresh large eggs
1 TB of fresh lemon juice with 1 ts or so of freshly grated lemon zest
1 ts. of pure vanilla (optional)
Mix all of the dry ingredients together first, then add the wet and whisk well together. You know your batter is doing well, when you start to see the batter-bubbles appear and the batter thickens a touch up on its own. This is from the buckwheat absorbing the liquid and everything mixing well together. Then, warm either your waffle maker or your griddle and use some coconut oil to grease up the frying area. Then use a 1/3 measuring cup to make your waffle (or 1/4 cup measuring for a good sized pancake). Let cook for about 2 minutes in the waffle maker and viola they are done and ready to eat. If you are making pancakes, then wait till you see bubbles forming on the one side of the pancake and then flip to cook the other side. This is usually around 2 minutes each side. Make sure you keep the heat on low to medium so avoid burning!
You are going to want to top these wonders with some fresh fruit or in this case some freshly made...
Strawberry- Rhubarb Sauce Recipe
4 cups of washed and diced strawberries
2 cups of freshly washed and diced rhubarb pieces
1/2 cup of local honey
2-3 ts. of ground stevia white powder
squeeze of lemon juice
3 TB of corn starch (or arrowroot powder)
Mix the strawberries, rhubarb, honey and stevia in a medium sauce pan on the stovetop on medium heat. Then when the berries and rhubarb break down and start to cook into a sauce, add the lemon juice and starch to thicken the sauce up. And, then cool just a bit to help thicken and not burn your tongue before eating. Pour this sauce generously over waffles, pancakes, or porridge and then store the rest in an airtight container for later use. This sauce is good in the fridge for up to 2 weeks.
Just look at that rich red color! Those strawberries were soooo ripe and ready to eat. So sweet and tart and yummy in every way. As you can see, it didn't take me too long to finish up my plate of fresh goodness.... I think I may have even licked the plate clean.
So friends, I hope you find some rest and enjoyment in this busy season. Take deep breaths, and enjoy all the beauty around you. Summer is a season of much giving. So take your rest and enjoy it.
Much love to you today as always!