Sunday, September 1, 2013

Healthy Wheat Free Waffles

This recipe is based on Quirky Jo's Blender Batter Waffles. I substituted the brown rice for a blend of different flours. My recipe isn't totally gluten free, due to the barley and rolled oats, but it is dairy free.

The batter also makes great pancakes. We had these waffles for breakfast in the morning with butter and fresh strawberries, then dessert the following night with ice cream and berries or Maple Berry Sauce.
If you're looking to cut your fat intake, serve with yoghurt (add a touch of honey and vanilla) and berries.

As Jo says, you can swap out anything for the brown rice as long as the total amount is around 250g.
It's a blender batter because instead of adding almond milk, you make the almond milk with the batter. It's important to make the batter at least 8 hours before using as the starches are best soaked to help aid digestion by breaking down phytic acid.

If having for breakfast, start the night before, for dessert, start in the morning.

Blender Batter Waffles or Pancakes

250g brown rice (I used 35g amaranth, 65g buckwheat, 70g rolled oats and 80g pearl barley)
30g raw almonds (or raw cashews)
300g water
1 tsp apple cider vinegar
30g macadamia or coconut oil
1 tsp pure vanilla extract

Add rice to Thermomix or food processor and blitz on speed 9 for 1 minute or so until fine. Add water, ACV, oil and vanilla and blend for 30 seconds on speed 9.
Cover and leave overnight to stand at room temperature. Or place in a glass bowl, cover and leave on the bench overnight.
When ready to cook, reblend for 1 minute on speed 9.

1 large egg (optional)
Blend for a minute on speed 9. Preheat waffle iron and add raising agents and blend again for a few seconds:

2 tsp baking powder
1/2 tsp bi carb soda
1/2 tsp fine sea salt

Bake until crispy or use to make pancakes. Serve with butter or cream and maple syrup or with ice cream and berries.

Maple Berry Sauce
1 cup frozen berries (I like blueberries)
1 - 2 Tbsp of maple syrup

Place in saucepan and simmer gently until blueberries are totally defrosted and syrup thickens a little.

p.s. I've made these a number of times with different seeds and grains and they're always fantastic. I can't recommend this recipe enough, it's foolproof! My husband loves them.

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