Breakfast for Dinner: Tasty Healthy Waffles!

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Do you like eating Breakfast for Dinner? WE DO! And about once a month in our house, that means WAFFLES! A few years ago, Bruce found his mom’s old waffle maker – with the old fashioned frayed, round, cloth-covered plug and everything-  and has been on a mission to make yummy waffles. Since we’ve reduced our wheat & dairy intake, his challenge has been incorporating non-wheat based flours. Attempts with completely dairy or wheat-free recipes (ie, almond, coconut, oat, buckwheat, etc flours, almond & coconut milk) did not give him a satisfactory result. Below, he presents the fruits of his labors:

Mmm! Home Made Waffles!

Mmm! Home Made Waffles!

* Tasty Waffles *

Servings: 4 waffles

DRY Ingredients:

¼ cup Quinoa flour

¼ cup Oat flour

½ cup AP flour

1 T baking powder

¼ tsp salt

1 T tapioca flour (can substitute cornstarch)

WET Ingredients:

1 cup milk

2 T melted unsalted butter

1 T sugar

2 eggs

1 tsp almond extract

Equipment:

Wire whip, 2 mixing bowls (approx. 2 quart size), waffle maker, 4 ounce ladle, spray oil (we found an organic coconut oil spray!)

Method:

  1. Place all dry ingredients in one mixing bowl. Mix thoroughly with a whip.
  2. Place all wet ingredients in the other mixing bowl. Mix thoroughly.
  3. Sift the dry ingredients into the wet ingredients. Using the whip or fork, stir only until combined. Do not over mix. Batter must rest for about 10 minutes.
  4. Turn on waffle maker to high temp. When waffle maker is at high temp, lightly spray the cooking surface.
  5. Ladle 4 ounces of the batter onto the cooking surface
  6. You will have to experiment with the temp and time, as each waffle maker varies
  7. Garnish with fruit, toasted nuts, compotes, etc – and enjoy!

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