On average I use this 1-3 times per day, everyday. I don’t know how I did without one for so long. The best things about it are that it works great, is powerful enough to do everything I have asked of it, holds up to my regular use, is easy and quick to use and even better, it’s a quick cleanup.
The night before:
Soak 1 cup sunflower seeds for 2 hours, drain & rinse and let sit overnight
Soak 1/2 cup buckwheat grouts for about an hour, drain & rinse and let sit overnight
Coarsly chop these:
3 roma tomatoes
1 large red pepper
1 small sweet onion
Put these in blender and run blender just enough to chop a little more and make juicy & still chunky.
Strain liquid from this mixture and retain both liquid and solid.
Coarsly chop these and put in high speed blender:
Add saved liquid from above to blender
3 roma tomatoes
4 large carrots
2 cloves garlic
Rinse sunflower seeds & buckwheat and add to blender
1/4 tsp cayenne pepper
Use tamper and blend until smooth for about 30 seconds.
Pour this mixture into bowl
Add 1 tbsp dried oregano
Add 1 tbsp dried basil
Add lime juice of 1-2 small limes (4 key limes)
Add 1 cup ground flax seed
Mix this all with a spoon
Add saved pepper/tomato chunks from above and mix with spoon.
Put 1.5-2 cups of mixture on excalibur dehydrator teflex sheets. Makes 3 full trays.
Sprinkle salt on top.
Dehydrate 2-3 hours at 105 deg until dry enough to remove teflex. The deydrate for 3-5 hours more.
This was an experiment I did one day.
The starter consisted of about 3/4 brown rice flour, 1/8 quinoa flour, and 1/8 millet flour.
The night before I fed 2 cups of starter with a total of 3/4 cup flour (1/2c brown rice, 1/4c millet).
The next morning I used 1 cup of this starter (very active). Here’s the recipe I came up with.
Start chia seed gel using 2 tbsp chia seed and about 1/4c filtered water. Let sit for 20 min or so, stirring ocassionally.
1 cup starter
1 1/2 tsp salt
1 c filtered water
Dissolve salt into water and add starter and mix well to combine.
To this mixture add:
3/4 c Libby’s canned pumpkin
1 tsp pumpkin pie spice
1/8 c cane sugar (stir in to make sure it is all dissolved)
chia seed gel as prepared above
In a separate bowl prepare a sifted flour mixture:
1/2 c brown rice flour
1/2 c buckwheat flour (from raw groats)
1/2 c quinoa flour
1/2 c tapioca flour
1/2 c sweet rice flour
Mix this together until uniform.
Now add the flour mixture to the starter mixture and mix until combined. The final product has the texture of extremely stiff & dense & moist oatmeal but not as stiff or dense as cookie batter.
Put this into a glass bread pan greased with high quality palm shortening and take time to smooth the top with a spatula. Set in unheated oven and let rise. I shoot for a 16-24 hour rise but this was ready to go at 10 hours. It had actually risen quite a bit after only 2 hours. Maybe too much sugar, or maybe I would flatten it after 2-3 hours and let it rise again, maybe this would work. I thought it was going to fall when I cooked it but it only did a little, so the result was pretty airy for a gluten free, yeast free, baking powder/soda free, xantham gum free bread. Finished bread is very moist, cuts well once refrigerated and holds together well. When you cut it warm, it is very doughy, almost un-cooked like, but this goes away when it is cooled.
Cook on 325. I had to cook for 1 hour 25 minutes at 4000′ elevation. Remove from oven and let cool at least 30 min before removing from pan. Leave out to cool, then put in fridge. Result is slightly sour with nice pumpkin background. I would have liked it slightly more sour.
Makes 1.5-2 batches of waffles.
Mix these together:
1-1 1/8 c sourdough starter (from a 3 cup mixture that was 2 1/4 c brown rice, 1/4 c millet, 1/2 c quinoa)
-see starter directions below
5/8 c Libby’s canned pumpkin
3/4-1 tbsp coconut cream concentrate dissolved in 2-3 tbsp hot water
1 tbsp cane sugar
Add these and mix:
1 tsp vanilla extract
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp pumpkin pie spice
Add these and mix again:
1/2 tsp baking powder
1/4 tsp baking soda
The batter is light and airy.
Put coconut oil on the waffle grill to prevent from sticking and cook for about 4-4.5 minutes.
Note: These did not stick to the grill even slightly. They came right off where other recipies have stuck.
Note: Do not need xantham gum in gluten free recipies that are sourdough, the bread is naturally more cohesive.
1 cup brown rice flour
3/4 cup chlorine free filtered water
2 tbsp water kefir (made from water kefir grains)
Mix this up in glass bowl and cover it.
Every 8-12 hours, add 1/4-1-2 cup brown rice flour (or other gluten free flour) and slightly less than 1/4-1/2 cup chlorine free filtered water.
After the first day throw away 1/4-1/2 cup of the starter before adding the new flour/water.
The more regular and closer to 8 hours that you feed it, the better it will do.
Change to a clean bowl every 3 days.
When it is eating up the new flour good and airy and bubbling, it is ready to use, probably takes a few days, mine is about 2 months old and spent some of that time chilling in the fridge.
Now, stop throwing it away so that you have extra to use. Use some different flours for the last few feedings (quinoa, millet, buckwheat, etc)
Go more toward 1/2 cup as the amount gets larger, and even more if you have a bigger starter batch growing. You have to feed these bacteria, the more there are, the more food it takes to feed them.
Use the starter for recipes about 7 hours after it has been fed. Do not feed before using. But if you wait too long, or if you are not feeding a large enough amount and it has gone thru the food too quickly, the result will be more sour.
Seems complicated, but first get used to making kefir from water kefir grains which you can get on the internet or if you know a friend that has some. Then get the starter going good. Once you have this down, the waffles themselves are real easy.
1 large avocado mashed
1/8 tsp or less salt
1/4 tsp cinnamon
1/2-1 tsp vanilla extract
2 tbsp honey
2 tbsp cacao powder
Mix this real well with a whisk and it’s ready to eat.
Makes a very rich & delicious chocolate pudding with great texture, probably could get it even better in the blender. Almost no hint of avocado flavor.
Made this tonight for dessert.
Got the recipe from here:
Check out this site, the recipe section and video section, great stuff so far.
Here’s what I used:
2 cups cold water
2-3 tbsp cashews (soaked for a few hours in some water)
1 tbsp coconut oil
2 tbsp cacao powder
1.5 tbsp local honey
1/2 tsp vanilla extract
Put all of this in the blender and blend until smooth, about 30 seconds.
Makes a rich, frothy, chocolate milk. I could have easily drank a quart of this. Pleanty sweet, I could even do with a little less sweetner, but I am hardly eating any sugar right now.
Another recipe from
I am going thru some of these recipes and so far, damn delicious.
Mine was quite a bit different than the recipe because I only could use what I had.
1 cup of fresh almond milk from soaked raw unpasturized almonds, I already had this in the fridge at a ratio of approx 1 cup almonds to 4 cups of water with a few dates in the mix for some sweetness (strained thru nut milk bag).
Pour this 1 cup of almond milk into a cereal bowl.
to this add:
1/4 tsp vanilla extract
2 tsp maca powder
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
few shakes of salt
1/4 cup chia seeds.
Mix this all up good with a fork until any clumps are mixed in, then let is sit about 15 minutes, mix again.
Add 1/2 cup frozen blueberries
That’s the end of it, then I eat it. I’ve made it twice in 2 days. It looks aweful, but tastes pretty amazing with great texture.
Great to eat before working out.
Found this recipe at
Get water and fat out of a thai coconut.
Put in coconut water and fat in the blender, add a little vanilla extract, 1.5 tsp cinnamon, .5 teaspoon allspice, .25 teaspoon cloves (all approximate, I didn’t measure any of it)
3 tablespoons cacao nibs and 1/2 cup frozen blueberries.
Blend this up about 45 seconds until smooth.
Delicious. I could make this every day.
This uses soaked/sprouted gluten free grains and lentils/almonds to make a bread.
This is also yeast free and dairy free bread.
1 c millet
1/2 c lentils
1/4 c quinoa
1/4 c brown rice
1/4 c sesame seeds
1/2 c soaked almonds
1/2 c sweet rice flour
1/2-3/4 c coconut flour
1 scoop whey protein powder (optional)
1 tbsp xantham gum
1.5 tsp vanilla
1.5 tsp molasses
1 tbsp chia seeds
2 tbsp flax meal
3 tsp baking powder
1.5 tsp baking soda
1/2 tsp celtic sea salt
1.5 c almond milk
3.5 tbsp coconut oil
3 tbsp honey
1.5 tsp cinnamon
Soak for 8 hours or overnight in water with juice of 1/2 to 1 lemon: millet,lentils,quinoa,brown rice,sesame seeds
Soak separately overnight in water: almonds (enough for 1/2 cup once soaked)
After soaking, drain and rinse everything.
Put all of these soaked items into the high powered blender, add vanilla, molasses, almond milk, coconut oil, honey and blend into a runny mixture.
Pour this mixture into a large bowl.
In a separate bowl or cup add chia seeds, flax meal and 1/2 c water. Mix this together and let sit for 15 minutes, mixing again once or twice.
In separate bowl, wisk eggs.
In separate bowl combine sweet rice flour, protein powder, xantham gum, baking powder, baking soda, salt, cinnamon and mix these dry ingredients until combined.
Add eggs, chia/flax mixture w/water to the large bowl. Mix these into the rest of the mixture. Then add the dry ingredients mixture to the large bowl and combine with a spoon until thoroughly mixed.
Now add coconut flour to this mixture as needed until the right consistency is achieved. The dough stickier than normal bread dough. Grease 2 glass bread pans with coconut oil put half the batter into each pan, and try to spread it out evenly across pan.
Cook at 350 degrees F for 75 minutes and test if it’s done.
Well last night I had soaked a bowl of 1/2 cup millet with 1 tbsp quinoa and 1/4 cup lentils in water with lemon juice. I have this about once a week and cook it in the morning with about 1 3/4 cup water for 30 minutes. Today I didn’t feel like it. So I thought I’d try to make a bread out of it, never having made bread before. Being that this is only a single serving for me, it wouldn’t be much wasted if it didn’t turn out edible. After soaking overnight, the quinoa is starting to sprout as well as the lentils.
So I took this mixture with 1/2 cup almond milk in the blender and made a puree out of it. I poured this into a bowl. As I did this, I thought I should add sesame seeds but hadn’t soaked any, so I got some soaking and figured the way I work they would be soaking for a half hour before I needed them.
To this mixture I added:
3 tbsp coconut flour
3 tbsp sweet rice flour
1 tsp baking powder
1/2 tsp baking soda
pinch himalayan salt
about 1/2 tsp cinnamon
I mixed this all up with a spoon.
Then I added:
1 whole egg (free range)
1 heaping tbsp coconut oil (mostly liquefied)
1/2 tsp vanilla extract (gluten free)
1/2 tsp blackstrap molasses
1 tsp brown rice syrup
I mixed this all in with a spoon.
Then I got my sesame seeds out of the water and mixed them in.
Then I added about 1 tsp of xantham gum and mixed that in.
Then I greased two small glass oven dishes (corningware 2 3/4 c size) with coconut oil as I don’t have anything of better size for this loaf.
I put half of the dough into each and cooked on 350 degrees F for maybe an hour and 10 minutes, continuously checking.
End result tastes good, a little doughy texture, very dense and heavy. Holds together well. Looks good, tastes good. Turned out okay.
Quantity is probably good for 4 average servings, could be extended far enough to make 12 small servings.
If you’re looking for an imitation for regular wheat bread, this is not it. This is a dense, hearty bread. Yeast free.