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).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

Pumpkin Pie-Coconut Cream Ice Cream

Pumpkin Pie Ice Cream Makes 1 quart I spy some dietary restrictions in my future. The doctor’s verdict will be in within a month, so I was hoping that some of the few remaining approved edibles (including coconut) could turn out something muy bueno. They did. This ice cream is excelente. The gingersnap cookies won’t be an option for the Paleo eater at the table, but everyone else will love them.  Modified from the nourishing gourmet