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:
* Tasty Waffles *
Servings: 4 waffles
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)
1 cup milk
2 T melted unsalted butter
1 T sugar
1 tsp almond extract
Wire whip, 2 mixing bowls (approx. 2 quart size), waffle maker, 4 ounce ladle, spray oil (we found an organic coconut oil spray!)
- Place all dry ingredients in one mixing bowl. Mix thoroughly with a whip.
- Place all wet ingredients in the other mixing bowl. Mix thoroughly.
- 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.
- Turn on waffle maker to high temp. When waffle maker is at high temp, lightly spray the cooking surface.
- Ladle 4 ounces of the batter onto the cooking surface
- You will have to experiment with the temp and time, as each waffle maker varies
- Garnish with fruit, toasted nuts, compotes, etc – and enjoy!