Waffles

This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.

These crisp and tasty waffles go great with fresh fruit and a bit of maple syrup. A few quick adjustments to the pancake recipe and you have a breakfast favorite which is sure to please everyone.

Ingredients

dry ingredients
1/2 cup oat flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1 tablespoon maple or brown sugar
1-1/2 teaspoons amaranth flour
1/2 teaspoon vanilla powder
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground flax seed

wet ingredients

2/3 cup water
3 tablespoons canola oil
1 tablespoon agave syrup

Directions

For best texture, grind dry ingredients in a food processor for about 2 minutes. Transfer to a bowl, add wet ingredients and mix until combined.
Spray waffle iron with a thin coat of oil, pour the batter, and close the lid. Waffle is finished when heavy steaming has stopped. If you have a sensitive nose, you can also tell when the aroma starts wafting through the kitchen. If batter has thickened before pouring the next waffle, add a bit more water and stir. Repeat until batter is gone.

Makes 3 waffles of 8” diameter

Read the blog posting about this recipe here.

TIPS: I find that most commercial spray oils use some form of soy. Recently I found a product called ‘Misto’ which I purchased on Amazon but saw available at Bed Bath and Beyond the other day. You fill it with oil (I use canola since it withstands high heat) and then you have a great way to spray coat your pans. Use a large spouted measuring cup instead of a mixing bowl for your pouring convenience.