Soaked/Sprouted Chickpea Waffles

I'm suddenly intrigued by soaking and sprouting grains & legumes. I know this is a common practice in India, but here in the US we've gotten away from this process. I'm still in the learning stages, but am striving to make this a regular part of the way we prepare food. More or less, soaking and sprouting beans begins the germination process and helps to make the nutrients more bio-available...more readily absorbed in our bodies...more easily digested. This is very important for the health of our bodies, especially for vegetarians who rely on the essential amino acids, proteins, B vitamins, iron, calcium, etc, present in these power foods.

Here is another waffle recipe, that I will definitely make again. Delightfully crispy on the outside, fluffy and light inside, filling yet not too heavy. Recipe makes 3 nice sized waffles.

Ingredients & Process

1 cup soaked, sprouted chickpeas
1 2/3 cups water
1 Tbs honey
2 tsp oil
1 tsp vanilla extract
1/2 tsp salt
1 1/3 cups oats

Blend everything, except the oats in a blender for 90 seconds. Add the oats and blend for another 60 seconds. Once nice and smoothly blended, plug in the waffle iron and allow to preheat to medium setting. *The batter will thicken to the right consistency as the waffle iron heats.

Add 3/4-1 cup of batter to the greased waffle iron.

Close it and allow it to cook for 8-10 minutes.

*Important note-No peeking allowed-if you open the waffle iron before the waffle is finished cooking, it will split apart and stick to the waffle iron.