Ingredients

• 1 tbsp butter (or coconut oil)
• 1 cup finely chopped organic apple (about one small apple)
• 2 cups of cooked soaked brown rice
• 1 1/2 cups of plain almond milk (or raw whole milk)
• 1/3 cup of organic raisins (or your favorite dried fruit)
• 1/4 cup chopped crispy walnuts
• 1/2 tsp ground cinnamon
• Pure organic maple syrup to taste

Instructions

1. In a medium saucepan, add butter over medium heat. Once melted and bubbly, add chopped apple and sauté about 1-2 minutes.
2. Add remaining ingredients and increase heat to bring mixture to a gentle boil. Then, immediately reduce heat and allow to simmer until apples are soft and desired consistency is reached. About 5-8 minutes.
3. Remove from heat and sweeten with maple syrup to taste.

Ingredients

Step One: Soaking the Batter
• 1 cup organic whole Spelt flour
• 1 cup organic Kamut flour
• 2 cups plain organic whole milk kefir (or cultured buttermilk)
• 3 tbsp pure organic pure maple syrup
Step Two: Preparing the Pancakes
• 2 eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/4 tsp aluminum-free baking powder
• 1/4 tsp Celtic sea salt
• 3 tbsp ground flaxseed
• 2 tbsp melted butter (or coconut oil)

Instructions

Step One: Soaking the Batter
1. Add flour to a large ceramic (or glass) mixing bowl and gently stir in Kefir and maple syrup, until well blended. (Will resemble a very sticky dough.) Cover the bowl and place it in a warm area of your kitchen for 24 hours.
Step Two: Preparing the Pancakes
2. After soaking time is complete, grab a large, sturdy wire whisk and whisk in remaining ingredients. Batter will be thick and sticky and it will take a little effort to combine. Allow batter to sit about five minutes to rise. (Why not, cut up some fresh fruit while you wait.)
3. Cook on a hot, buttered griddle or cast iron skillet. Soaked-grain pancakes take a bit longer to cook than regular pancakes, and have a slightly chewy texture and mild sour taste, similar to buttermilk pancakes.

Notes

Ingredients

Step One: Soaking the Batter
• 1 1/2 cups organic whole milk Kefir or cultured buttermilk (may need more to thin batter)
• 2 tbsp olive oil
• 2 tbsp organic maple syrup
• 1 tsp pure vanilla extract
• 1 cup organic whole kamut berries, or spelt berries (or substitute with 1 1/2 cups kamut or spelt flour)
• 1/2 cup organic rolled oats (not quick cook)
• 2 tbsp flax seeds (or ground flax seed meal)
Step Two: Preparing the Waffles
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Instructions

Step One: Soaking the Batter
1. Place above ingredients into your blender, or VitaMix, in order listed and thoroughly blend on high. The secret to light and tender waffles is to keep the batter relatively thin and well blended. So when blending the batter, it should create a vortex (swirl in the center that looks like a whirlpool). If it doesn’t, slowly add more Kefir (or buttermilk) until the vortex appears. Cover blender and allow ingredients to soak for 12-24 hours. (See blender waffle photo tutorial above for details.)
Step Two: Preparing the Waffles
2. Once soaking time is completed, preheat waffle iron to highest setting. In a small dish combine baking powder, baking soda and salt; set aside. Also in a small dish, add two tablespoons of melted coconut oil or olive oil for use in oiling the waffle iron.
3. To complete the waffle batter, add the egg and reblend on highest speed for approximately one minute; making sure to use additional Kefir (or buttermilk), if batter needs thinning (to create vortex). Next, briefly but thoroughly, blend in the baking powder mixture.
4. Pour finished batter into well-oiled hot waffle iron. Bake about four minutes, until crispy.
5. Top with fresh berries and a drizzle of maple syrup. Recipe inspired by Passionate Homemaking.