Place the rye and kamut flakes in a blender or food processor and grind for 1 to 2 minutes until a coarse flour. Remove and place in a mixing bowl. Add the millet to the blender and grind about 4 to 5 minutes until flour. Add millet flour, unbleached white flour, sea salt and baking powder to the mixing bowl and mix thoroughly. In a separate bowl combine the oil, vinegar and Edensoy. Mix and let sit for 3 to 4 minutes. It will become thick like buttermilk. Add soy buttermilk to the dry ingredients and blend well. Heat a waffle iron and lightly oil. When hot reduce the temperature setting to low (1 -3) add a ladle of batter in the waffle section, close the cover and cook until done, about 2 to 3 minutes or until the cover lifts without sticking. Remove the waffle and repeat. Serve with maple syrup.
Makes 8 six inch round waffles
Per serving - 295 calories, 7 g fat (20% calories from fat), 5 g protein, 56 g carbohydrate, 2 g fiber, 0 mg cholesterol, 200 mg sodium