Sourdough Waffles – No Eggs!
These
waffles taste and smell like sourdough bread but are without wheat or sourdough
starter. They do contain gluten,
although there is some debate about whether oats actually contain gluten. Soaking the grains makes them highly
digestible. Serve with Apple Syrup (see recipe below)!
Prepare Ahead: Soak grains
overnight
Prep: 10 min.
(plus soak time)
Cook: 4 min. per waffle
Total Time: 30 min. (plus soak time)
Yield: 4, 7 inch waffles
Ingredients:
·
½ cup whole oat flakes
·
¼ cup whole buckwheat groats
·
½ cup
millet flour
·
1 cup water to soak
·
2 tbsp. lemon juice, whey or yogurt
·
½ cup water to cook
·
2 tbsp. ground flaxseed
·
1 tbsp. oil
·
½ tsp. sea salt
Preparation:
·
Soak grains in first measure of water and whey
or lemon juice in a warm place overnight.
·
In the morning, blend soaked grains with their
soaking liquid in a blender for 2 minutes or until smooth.
·
Add second measure of water and all other
ingredients and blend briefly.
·
Cook on medium in a traditional waffle iron
until the steaming nearly stops.
·
Cook extra long for crispiness.
Ingredients:
·
1 cup apple juice
·
1/16-1/8 tsp. stevia concentrate
·
1/3 cup cold water
·
1 heaping tbsp. arrowroot powder
·
1 tbsp. maple syrup or 1 tsp. alcohol-free maple
flavoring (optional)
Preparation:
·
Heat apple juice in a small sauce pan.
·
Dissolve arrowroot in the cold water and
gradually add it to the simmering juice, stirring with a wire whisk to prevent
lumps.
·
Simmer briefly to thicken.
·
Add optional maple flavoring and fresh fruit if desired.
·
Absolutely tastes best served hot.
Copyright by Katie Whitmarsh,
2012
The Bee Well Cookbook at Amazon.com
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