Thursday, January 10, 2008

Gluten-free Oat Corn Waffles


Are you hungry for waffles? Before being gluten free, I made waffles with a mix out of a bag. I really didn't know much about making waffles, and didn't make them that often. After being gluten free, I found some pre-made toaster waffles in the freezer section of the store that we liked, because they were so easy. But when my resolve grew to eat more nutritious foods, and when the kids ability to eat a lot more food grew, I realized that I couldn't afford them, and gave them up. It became easier to make food that was not a substitute for something, and was naturally gluten free. Experimenting with dairy free, gluten free, egg free, whole grain baking recipes was too discouraging for me. Now I have a friend who is much more courageous in trying to bake such foods, and is doing really well. She gives me courage to try things that I wouldn't have taken the time to bother with otherwise. (Thank you so much, dear friend!) I adapted one of her recipes to have no processed oil, and to use oats and we now have delicious waffles, that are the best I have ever made. I am very happy with the results. They brown nicely and are not heavy. I used some certified gluten free oats as one of the ingredients, found at a local health and produce store. I made this in a Vita Mix, but I'm sure you could use a regular blender, though I haven't tried myself.

Oat Corn Waffles

In your Vita Mix blender jar put in the following:
6 Madjool Dates, pitted
1/4 cup cashews
2 TBSP flax seeds
2 cups certified gluten free oats
1 cup corn flour
1 cup corn meal
1 tsp salt
5 cups water

Blend until smooth, then add:
1 Tsp Baking Powder
Mix briefly.

Pour into your pre-heated waffle iron. Bake until crispy brown. It takes 9 minutes in my waffle iron. Keep them warm in the oven if not serving them right away to keep them crispy and warm. Serve with something yummy on top. I like to top it with thickened fruit.

Note: My guess at blender directions: Place dates, cashews, flax seeds, and 3 cups of the water in your blender jar. Blend until smooth. Place the remaining ingredients in a large bowl. Mix in the remaining water and date mixture. Then bake as directed.

Hint: If you have a seasoned waffle iron, you won't need to spray it with some kind of oil when making waffles. I learned this trick from my grandma long ago concerning cast iron skillets, and cookie sheets. And I learned it works really well with waffle irons too. I was able to bake these waffles without using any oil on the waffle iron. When I first bought the waffle iron I coated the iron with oil, and baked the oil on for quite a while with no batter in the baker. Now I wash up the iron as needed with a damp cloth, but don't immerse it in sudsy water. It works really well.

Fruit Sauce

1 quart bag of frozen peaches, blueberries or strawberries
2 TBSP tapioca flour or starch
1/3 cup cold water

Place the frozen fruit in a sauce pan on medium heat. Add a little water if necessary. Put on a lid. Bring to a boil. Mix the tapioca flour into the cold water in a little cup. Pour the mixture into the fruit and stir. The fruit will quickly thicken. Add a sweetener only if you must.

2 bouquets of wildflowers (Comment here):

Paulina said...

Hi! I just found your blog from the comments on Susan's Fatfree Vegan Kitchen and wanted to say how great it is to find another vegan Christian - sometimes I feel like I'm the only one!

Penny said...

Oh how I would like to forget that I need to be no sugar/low carb. right now! These sound (and look) de*li*cious!! I'm saving the recipe for later. :)I don't think I could bear to smell these baking right now.