Thursday, 14 July 2016

multi grain walnut waffles

this has become our daily bread and ties with our soft-as-a-cloud blueberry buckwheat pancakes as our all time favourite breakfast treat. i usually make a double batch and keep the waffles in a ziploc bag. they make great open face sandwiches for breakfast or lunch and two slices, with melted cheese in the middle, stop me from eating more calorific snacks, or even worse, sugary empty calorie bombs. of course, they also taste wonderful, with butter and maple syrup. try to get your hands on some teff grains. if you have not tasted them before, you are in for a treat - they add great crunch to your waffles and smell like malted chocolate. yum.

makes 4 -5 waffles

dry ingredients

1/2 cup brown rice flour
1/4 cups oat flour
1/3 cup rolled oats
1/3 cup coarsely chopped walnuts
3 tablespoons teff grains
2 tablespoons pea protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
big pinch fine salt

wet ingredients

1 cup water
3 tablespoons olive oil
2 teaspoons vinegar
2 teaspoons vanilla extract
6 - 8 drops stevia

  • preheat waffle maker
  • whisk dry ingredients together in a mixing bowl
  • add all wet ingredients to dry ingredients and stir with the whisk till smooth
  • lightly grease waffle plates
  • spoon 2 heaped tablespoons batter onto each plate and spread to cover plate
  • close waffle maker and cook for 4 minutes on medium or longer for crisper waffles
  • remove from waffle maker and place on wire racks until ready to eat
  • serve with butter, maple syrup, cheese etc.

  • batter will be very thick and pasty and won't spread by itself
  • use back of spoon to spread batter evenly to corners and edges of waffle plate before closing
  • eggs are not necessary for this recipe as the pea protein powder acts as a binder

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