Monday, September 3, 2007

grain and nut waffles

Before I went gluten free I remember getting "harvest nut and grain' waffles from Ihop. At least I think that is what they were called. I am always searching for a pancake or waffle that has that nutty flavor and texture. This recipe was my first attempt. Quinoa, flaxseeds, almonds and oatmeal add to the nutrition. Quinoa is such a great high protein flour. These waffles are best served hot. I have yet to find a gluten free waffle that doesn't become dry after they sit a while. I have a feeling if I used butter instead of oil maybe they would stay more moist but I'd rather not use butter.
1 cup white rice flour
1/4 cup Mc Cann's irish quick oats
1/4 cup quinoa flour
1/4 cup almond meal
1TB flaxseeds
1 tsp salt
3 tsp baking powder
1 cup rice milk or soymilk

2 extra large eggs
4 TB oil
3TB agave nectar or honey or maple syrup

1.Combine dry ingredients
2. lightly beat together eggs, milk, oil and agave nectar
3. Mix together the wet ingredients and dry
4. Pour a full 1/3 cup into hot waffle iron ( you may need to adjust depending on the size of your iron)


1 comment:

Tara said...
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