Lovely certified gluten-free Oat Wafflesbased on Lexie's Kitchen

Update: I made these again, 9/26/10, and I soaked the cup of oats overnight. This morning I rinsed the oats in fresh water and strained them before adding them to my blender. I used only 3/4 cup of water since the oats were soaked. They were great :-)

"All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits." -Why it is Very Important to Soak Oats Before You Eat Them, High on Health

The other day Jae asked me on Spunky Coconut Facebook Page if I had tried my egg-free bagel recipe as a waffle. I think I have, and it did not work. I suggested my friend, Lexie's recipe which is egg-free, but not grain-free. Then yesterday my order of certified gluten-free oats came, and I thought I would try Lexie's recipe myself.

However, as I have mentioned before, my husband can spot buckwheat a mile away and won't eat anything that contains it. Zoe, Ashley, and I love buckwheat, but I wasn't up for making Andy a separate dinner (we eat "breakfast" for dinner a lot). Also, as I usually eat grain-free I am out of brown rice flour. So, I had to make a few substitutions.

I substituted 1/2 cup coconut flour and 1/4 cup tapioca flour in place of the buckwheat and brown rice flour. Also, I was out of lemon juice (which is incredibly rare, but there you go ;-) so I substituted apple cider vinegar.

I cooked them at almost the highest setting for five minutes, greasing before each.

If you can do certified gluten-free oats please try this recipe. It is phenomenal! All four of us loved them, and our neighbor (who came over as we were still eating and tried a bite) loved them too.

♥, Kelly