Monday, July 19, 2010

Buckwheat Waffles

Another success in gluten-free, egg free, dairy free cooking for me!! I made waffles that everyone liked. These came out really crisp and pretty lightweight. Make them g-free or with standard ingredients. Either way they are going to be good and really filling.

1/2 c oat flour flour*
1/2 c buckwheat flour**
1 c Flour (GF mix)
2 t baking powder
3/4 t salt
1/2 t baking soda
1/4 t xanthan gum (only for GF mix)
1/4 c raw or brown sugar
2 eggs (EF, use use replacer)
2 c milk (cow, rice, nut, hemp)
1/4 c Oil (I used sunflower)

Combine all dry ingredients together with a whisk. In a separate bowl, slightly warm milk (not hot) and whisk together with oil & egg yolks (skip for egg free), then add to dry mix. Separately, whisk egg whites (or replacer) unto fluffy. Fold egg (replacer) into other ingredients. Heat and oil your waffle maker and cook until crisp

* Don't bother buying oat flour, it's expensive and easy to make. Stick a bunch of oats into the blender, food processor, or coffee grinder (cleaned) and powderize it. For GF, grind up Bob's Red Mill gluten-free oats.

** Don't let the name fool you, Buckwheat contains no wheat and is actually gluten-free. Thanks to the pediatric nutritionist for filling me in on that.

TOP THEM: with maple syrup, jam, fresh berries, pie filling, compote, whipped cream, or whatever you like.

Feel free to freeze the leftovers. Pop them into the toaster for a quick breakfast.

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