Monday, May 7, 2012

Gluten- & Sugar-free Waffles

Quinoa & Millet Waffles (gluten- and sugar-free)

1 1/2 cups quinoa
1 1/2 cups millet
1/3 cup flaxseeds
1 handful cleaned almonds
4 tablespoons coconut oil
1 teaspoon alcohol-free vanilla (Frontier)
1/2 teaspoon alcohol-free butter flavor (Frontier)
3/4 teaspoon sea salt
2+ cups water
In the BlendTec, whizz the quinoa, millet, flaxseeds and almonds to a somewhat coarse flour. Add in the remaining ingredients and blend to make the waffle batter. BTW, I didn't measure the water. I just kept adding more water as needed, especially as the flaxseeds keep expanding, making the batter thicker and thicker. The batter should be somewhat easy to pour. Just a reminder, when cooking these in the waffle iron, they will take longer to cook than traditional waffles as there is no leavening in this mix and gluten-free grains are denser than the glutinous grains. It takes me 13-15 minutes to cook one waffle, so I'm making salads, washing the dishes and doing other things in the kitchen while I wait.

These tasted amazingly sweet!
Yikes, made them again but this time got too much water in the batter. The extra water made the waffle batter more like typical waffle batter ... but the outcome was an UTTER MESS! For some reason, with too much water they became particularly sticky with the waffle iron and stuck the irons together! Took me forever to clean up the burnt-on mess!
- a word from the not-very wise

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