Skip to main content

Holy Cow Waffles (Gluten-Free/Vegan)


Holy Cow Waffles (Gluten Free)
*******
For Waffle Night! we have this gluten-free option too.  They are so yummy—crispy on the outside and tender inside.  For the best flavor make your own flours with buckwheat, oats and rice.  You can blend them individually in the blender or in an electric grain mill. Recipe adapted from holycowvegan.net

1 C buckwheat flour
½ C oat flour
¼ C brown rice flour
1 TBL baking powder
¼ tsp baking soda
1 TBL sugar
¼ tsp salt
*
1½ C almond milk mixed with 1 TBL vinegar and set aside to curdle for about 5 to 10 min (a.k.a. clabbered milk)
2 TBL ground flax whisked with 1/3 C water
2 TBL coconut oil or ghee
1 to 1½ tsp vanilla extract

1.  Preheat waffle iron. 
2.  In a large bowl add all dry ingredients.  In a smaller bowl mix all wet ingredients.  Add wet to dry and  mix together, letting batter stay lumpy.
3.  Heat a waffle iron and spray lightly with oil. Add batter and cook for about twice as long as regular waffles.  If you try to open the waffle iron and you meet some resistance, wait a little longer.

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to
Keto Pancakes. http://www.thetacticalkitchen.com/keto-pancakes/ Ingredients 1 cup almond flour 2 tbsp coconut flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 4 eggs 1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk) 1 tbsp coconut oil, melted (more for greasing your griddle or pan) 1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a bowl. Add the wet to the dry and whisk well. Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter. Heat your griddle to 350 degrees. Add some coconut oil to your griddle to keep the pancakes from sticking. Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle. Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes. Keep