Sweet Potato Lacto-fermented Oats Waffle

Traditionally, rolled oats are soaked before cooking.  Due to the hassle, this practice has been skipped overtime.  I began soaking rolled oats before cooking after learning that oats contain phytic acid, an anti-nutrient substance.  Soaking not only reduces the amount of phytic acid present in oats, it also makes the oats more easily digestible.  I would soak the oats in water with some whey (or yogurt) the night before.  The next morning, the soaked oats will be rinsed and drain.  These lacto-fermened oats are then ready to be used.

Further reading: HOW TO prepare oats

Ingredients  (makes 2 large Belgian waffles)



  80g      old-fashioned rolled oats
220g      water
1.5TBS  whey/yogurt/kefir

350g      cooked mashed sweet potato

160g      cooked azuki beans

2            egg

30g        dried raisins / dried fruits of your choice

¼tsp       baking soda

Instructions



1.   The night before, in a large bowl, add oats, water and whey.  Give the mixture a stir.  Cover the bowl and let it stand at room temperature for at least 8hours.  It can be soaked up to 24hours ahead.

2.    This is what it looks like the next morning.  Bubbles on the surface shows evidence of fermentation activities.

3.    Pour the soaked oats into a mashed strainer.  Rinse,  drain well and set aside.

4.    In a large bowl, beat the 2 eggs.
5.    Add in the mashed sweet potatoes and mix well with the eggs.
6.    Finally, add in the oats, azuki beans, dried raisins and baking soda.
7.    Stir well to combine.

8.    Heat up the waffle maker according to its instruction manual.

9.    When the waffle maker is ready, (mine let out a loud beep sound)  pour half the batter into it.

10.   Close the waffle cover and wait for the next beep sound.

11.    When the waffle maker  is done, gently use a pair of heatproof tongs to lift up the waffle and transfer to the cooling rack.

12.   Continue to cook the remaining batter.

13.   Voila!  Sweet Potato Lacto-fermented Oats Waffle is ready.

Sweet Potato Lacto-fermented Oats Waffle

14.    Alternatively, the batter can be made into pancakes!

Overnight Black Sesame Sourdough Pancake

This recipe requires the main ingredients to mix ahead and proofed overnight.  Best to mix them just before going to bed.  Alternatively, the ingredients can be mixed and chilled in the fridge and taken out just before retiring for the day.  Next morning, simply mix in the remaining ingredients and pan fry the batter.  The addition of grated apple and diced bananas, makes the Overnight Black Sesame Sourdough Pancakes really soft and fluffy.

Ingredients 

(A) 

80g      sourdough starter
30g      black sesame powder
30g      black bean powder
30g      china barley powder
30g      rye flour
30g      plain flour 
150g    water

(B)
1          egg
1          medium sized/
2          small bananas, diced  

1          apple, grated 

30g      raisins or other dried fruits (optional)

30g      chopped dried roasted nuts / dried seeds (optional)

¼tsp    baking soda (optional)

Instructions



1.    In a large glass bowl, add ingredients (A).
2.    Use a pair of chopsticks to mix well until a shaggy mass forms.

3.    Cover the bowl and leave it in a draft free spot to proof overnight.  My bowl is placed in the oven.
4.    The next morning, add ingredient (B) to the batter.

5.    Using a spatula, stir till just combine.
6.    Heat up a skillet.  
7.    Add a tsp of ghee/coconut/butter to the skillet.  Using a piece of kitchen towel, distribute the oil evenly.

8.    Using an ice spoon, scoop a spoonful of batter onto the pan.  My cast iron skillet can hold 3 scoops of batter.

9.    With medium low flame, cook first side for about 1.5min-2min or until lots of bubbles appear on the surface.

10.  Carefully flip the pancake and cook for another 2min.

11.  Transfer to a cooling rack. 

12.  Continue cooking the remaining batter.

13.  Voila!  Serve the soft and fluffy Overnight Black Sesame Sourdough Pancakes warm or cooled. 

Low Sugar Banana Oatmeal Quinoa Waffles

My sons prefer on-the-go breakfast and waffle is on that list.  This Low Sugar Banana Oatmeal Quinoa Waffle is rich in protein, just what they needed to kick start the day.

Low Sugar Oatmeal Quinoa Waffles 

Ingredients  (makes 2 large Belgian waffles)



300g    ripe bananas (about 7 medium sized ones), cut into large chunks

100g    old-fashioned rolled oats

160g    cooked quinoa

160g    cooked azuki beans

1          egg

20        dark chocolate chips (optional)

3          whole figs, diced

30g      other dried fruits (optional)

30g      chopped nuts (optional)

¼tsp    baking soda

Instructions



1.   In a blender, put in rolled oats, bananas and lastly an egg.  Blend till smooth.

2.   Pour the contents of blender into a large bowl.  Add in the remaining ingredients and stir to mix well.

3.   Heat up the waffle maker according to its instruction manual.

4.   When the waffle maker is ready, (mine let out a loud beep sound)  pour half the batter into it.

5.   Close the waffle cover and wait for the next beep sound.

6.  When the waffle maker  is done, gently use a pair of heatproof tongs to lift up the waffle and transfer to the cooling rack.

7.  Continue to cook the remaining batter.

8.  Voila! Low Sugar Banana Oatmeal Quinoa Waffle is now good to go!

Low Sugar Banana Oatmeal Quinoa Waffles