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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Monday
Jun152009

Savory Wild Rice-Millet Waffles with Garlic and Rosemary (gluten free, vegan)

Now that I have a waffle iron and was turned on to the ways of making whole grain, sprouted waffles, I am a waffle making fanatic.  While I've experimented with many whole, soaked grains to make waffles - buckwheat, quinoa, amaranth, millet, sorghum - I had never tried using wild rice.  I love wild rice in every way possible, from soups to casseroles to bowls of it plain.  Wild rice is high in protein and fiber (1 cooked cup provides a whopping 8 grams protein and 3 grams fiber), is a good source of B vitamins and manganese, is relatively low on the glycemic index for a grain, and has an incomparable flavor and hearty texture.  And I really like using it in baking; a scoop of whole cooked rice added to muffins is delightful.  I used to use the Wild Rice Waffle and Pancake Mix from Arrowhead Mills from time to time, but sadly,  that mix is out of the question these days - while it is gluten free and vegan, it contains both soy and corn, which I need to avoid.  
So, I decided to try making my own wild rice waffles, combining it with my old friend millet, and adding a savory twist instead of sweet.   Savory waffles are my new favorite toy - the earthy flavor of wild rice combines well with the nutty, sweet millet, especially when complimented by garlic and fresh rosemary!  For an extra kick, I sprinkled the batter with with finely sliced red onion and fresh rosemary leaves before closing the lid.  The onion and rosemary baked into the waffle, and provided a delicious surprise in each bite, and lovely flecks of red and green.  Actually, these waffles almost remind me of little personal-sized focaccias - but better, because they are made with the blended whole grain and are free of refined flours!   
Full of flavor and whole-grain nutrition, these waffles are wonderfully versatile and good for you.  They are nice and crisp on the outside, and moist and chewy on the inside.  I ate mine smeared with homemade ghee/olive oil/flax oil spread, with a bowl of soup, and it was awesome.  Then I put the rest in the freezer for later - waffles freeze really well, and are easily thawed in the toaster oven.  Just like your very own Eggos!
Here's a few serving ideas going through my mind...
  • top with garlic sauteed white beans and drizzle with fresh pesto
  • top with fresh sauces and gravies
  • use as a base for open-faced sandwiches
  • use as a crust for mini pizzas
  • slice each waffle into sticks and use as a dipper for sauces. I can no longer eat tomato, but if you can, I think these would be *divine* dipped in a fresh marinara.
  • cut into cubes and dry in the oven; use as croutons or as bread cubes to make stuffing/dressing!
SAVORY WILD RICE-MILLET WAFFLES WITH GARLIC AND ROSEMARY RECIPE (gluten free, vegan, sugar free, Candida-friendly)
yield: 6 5-inch square waffles
3/4 c dry wild rice grain
3/4 c dry millet grain
water for soaking
filtered water
2 T olive oil
1/2 tsp sea salt or Herbamare
2 T ground chia (or flax)
4 whole garlic cloves
1 T fresh rosemary, chopped
1 1/2 tsp baking powder
optional:
red onion, thinly sliced
fresh rosemary leaves
SOAK THE GRAIN>>>
  1. Rinse wild rice and millet, and place to soak in water overnight or for at least 5-6 hours. 
MAKE THE WAFFLES>>>
  1. Drain grains, and rinse well.
  2. Place grains in blender.  Level grains, and add just enough water to cover. 
  3. Add the Herbamare/salt, oil, chia/flax, garlic cloves, and rosemary. Blend until well mixed and smooth - it takes a little while, so be patient!   Some small bits of grain will remain unblended; that's okay, it will add a little crunch.  
  4. Once smooth, Let sit for about 5 minutes for chia/flax to fully absorb liquid.  Then add baking powder and blend again to mix.
  5. While your batter is sitting, heat up waffle iron, greasing well with oil/spray/butter/ghee/etc
  6. Once waffle iron has heated and you've mixed in the baking powder, fill the waffle iron with the batter.  If desired, place thinly sliced onion and rosemary leaves on top of the batter.  Close iron and bake as directed in waffle iron user's manual, until waffle stops steaming and starts to smell done. I found that about 9 minutes in my waffle iron was just about right.
  7. Remove from iron and let cool a minute or two on a rack, the waffle will continue to crisp up.  Serve warm with topping of choice, use as a base for sandwiches or pizzas, eat with soups, or eat plain drizzled with olive oil and a crack of sea salt!
  8. If desired, freeze leftovers, tightly wrapped.  To defrost, place in toaster oven or toaster until warm and crispy.

 

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Reader Comments (5)

I love your recipes, and have done very well at replicating them! Your advice is very helpful, and I appreciate your website!

I had a question about this particular recipe, I have yet to try it, but in the ingredient list you have baking soda, and in the instructions, you have baking powder, which should be used?

Also, I know the baking measurements can get tricky, but is it possible to make double the batter by simply doubling the ingredients? Or is there an ingredient that should be toned down in the doubling?

Thank you for the wonderful recipes!

October 10, 2009 | Unregistered CommenterKevin

HI Kevin! Thanks for your great comments, I'm so glad you like the website!

I looked at my other waffle recipes to cross reference, and I think I meant baking powder, not baking soda. I will update the recipe.

To make more, you should just be able to double all the ingredients.

Good luck, let me know how it goes and how you like the waffles!

October 12, 2009 | Unregistered CommenterKim

I made this (using baking powder), and they turned out wonderful! I had a turkey burger with waffle bun-ish thing in mind, and while it might have been doable, the waffles stood alone much better.

I've been making your quinoa/millet waffles regularly in the mornings, and I think I'm just gonna go ahead and make a waffle factory.

Thank you again for the wonderful recipes! I appreciate your site, and find it to be the best online resource I have found for recipes with good ingredients. It's great that good healthy food can taste just as delicious as anything else out there!

October 14, 2009 | Unregistered CommenterKevin

Hey just found your blog. These look delicious. What kind of a waffle iron do you use?

June 21, 2010 | Unregistered CommenterNancy

Hi Nancy! Glad you found my blog, they are delicious! I have a few other waffle recipes too, just search "waffles" and you'll find them :)

I have a waffle iron I got at Target a couple years ago, they don't sell that model anymore, but they do have similar ones, I think. I like it becuase it has nonstick, removeable plates, so I can just take the plates out to wash them. It is the only time I use anything "non-stick"! But I still always oil the plates VERY well with coconut oil or ghee (or another high heat oil like sunflower or grapeseed) before pouring in the batter. I never just rely on the non-stick coating.

I think Target sells similar ones, otherwise any decent waffle iron should work. I wouldn't recommend buying the cheapest one there or anywhere - I have had readers tell me that they don't heat up quickly enough, and therefore, do not cook it all the way through.

Good luck!

Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo