I started off by playing around with my usual gluten free waffle flour mix. I usually opt for a crispier waffle and only use gluten free starch and brown rice flour in my waffles, but I thought I would need a denser waffle to hold the nuts and the oats. And with the addition of the oats, they still has a little bit of the crispiness I like in waffle. :) To make this recipe, you need:
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup almond flour
- 2 tablespoons gluten free baking powder
- 1/2 teaspoons salt
- 1 3/4 cups milk (cow, almond, soy should all be fine)
- 2 eggs
- 1/4 cup melted butter
- 2 tablespoons maple syrup
- 1 cup gluten free rolled oats
- 1 cup pecans, finely chopped
Let the batter sit for a couple of minutes to thicken while you preheat the waffle iron to medium heat. Then, add 1/2 cup of batter to the waffle iron and cook for about 5 minutes. If your waffle iron is not non-stick, you'll want to grease the iron before adding the batter. When they are done, remove from the waffle iron. They taste great with jam, whipped cream, or maple syrup and butter.
Any recipes to celebrate national waffle day? Share in the comments section!
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