These overnight buckwheat waffles could make your life easier and your budget better. That’s how we want to help here now.
Hi folks. We’ve taken some time off from this space and from our site, to really digest. You know what it’s like after a good meal when you might have eaten too much, especially the sweets? The best thing is to step away from the table, go for a walk. Maybe talk with friends. Go to bed and sleep it off. And then start fresh in the morning and break the fast with buckwheat waffles.
That’s what we’ve been doing with gluten-free girl.
I started this site in 2005, what feels like centuries ago in internet terms. When I began, it was a place to write. That’s all. I wrote and told stories about food and my newfound health. Somehow, some of you found the site. And a community was born. Over the next 11 years, everything changed on the internet. Dan and I did too. By the end of 2016, it felt as though everything about the site had to be about business and earning money, since it was our full-time living. That made it a chore. So we stopped.
However, it’s still the community that moves us most. We share our stories to know we are not alone. Now, I want to start up gluten-free girl again, knowing there is community from the beginning.
We want to make our focus what seems to be the focus for so many of us: how to eat gluten-free, joyfully, on a budget. We have learned some great tips in the past few months. Starting soon, we’ll be sharing tips weekly, with recipe suggestions and concrete steps to cut your food budget and the time you spend in the kitchen. That’s really what interests us most.
Do you have suggestions? Tips and shortcuts that have worked for you? Leave a comment here and we’ll work them into our posts.
There is more to unfold. We have a clear idea about baking challenges we’d like to do with the community here. It will take awhile to put into place, so stay tuned. Plus, some other news. But we’ll wait for that too.
In spite of what so many on the internet say, we believe there’s still a place for real writing and a community of kindness. Come along, if you want to be part of it. We’re starting conversations about feeding the people we love on our Facebook page. And I write daily — sometimes about food — on Instagram. That’s where this recipe originated, from a spontaneous Saturday afternoon post on Instagram.
The best meals and gatherings are spontaneous, in my opinion. That’s what I want this place to be again: authentic. Less business. Genuine. At the moment, we’re not making any money from this site, except a small amount from affiliate links from Amazon. So I won’t be able to answer a lot of questions. Help each other out here in the comments. Be kind. Let’s cook some buckwheat waffles together.
Recommended for this recipe:
overnight buckwheat waffles
I’ve been making these buckwheat waffles often enough I would like to give you a recipe.
You can also use this batter to make a flexible flatbread, a little thicker than a crepe, to use as wraps. That’s a ham and red pepper aioli wrap in the photo. I make those instead of sandwiches for the kids’ lunches sometimes too.
When making something from scratch feels like muscle memory instead of a recipe you have to learn? You save a lot of money at the store.
Stir together the buckwheat groats and milk in the jar of the blender. Soak overnight.
In the morning, add the remaining ingredients. Blend them all up. If the batter feels particularly thick, pour in enough milk for the batter to whirl up in the blender easily.
Get the waffle iron hot. Grease it up. Pour the batter right into the waffle iron.
Makes about 12 waffles.
How this recipe can save you money and time. We make all the waffles in a big batch and let them cool completely, then put them in a freezer bag. Those are inexpensive toaster waffles for breakfast all week. The entire batch of waffles takes about 30 minutes from start to finish. And breakfast is made all week, other than scrambling eggs and scooping out some of the big batch of fruit salad we make on Sundays and Wednesdays.