WAFFLES WAFFLES WAFFLES!!!
VERSION 1: Gluten Free Waffles
Kimberlee Bethany Bonura, 11/29/23
Makes approximately 8 – 10 waffles
Needed:
waffle iron
stainless steel bowl and whisk
ladle or spoon
4 eggs
2 cups water
1/2 cup olive oil
3 teaspoons baking powder
1 cup brown rice flour
1 cup sorghum flour
1 cup millet flour
1/2 cup ground flax meal
Put in bowl:
4 eggs
2 cups water
½ cup olive oil
Whisk well.
Add to bowl:
3 teaspoons baking powder
1 cup brown rice flour
1 cup sorghum flour
1 cup millet flour
½ cup ground flax meal
Whisk until smooth.
Plug in the waffle iron to heat it up.
When your waffle iron is hot, scoop about ½ cup of batter into the center of the waffle iron.
FOLLOW YOUR WAFFLE IRON’S INSTRUCTIONS FOR BAKING WAFFLES.
You can store waffle batter in a covered container in the refrigerator for up to 2 days.
To keep waffles warm, heat oven to warm and put waffles on an oven safe plate or dish in the oven until you’re ready to eat.
ALLERGY STATEMENT:
Gluten-Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free
VERSION 2: Gluten Free AND VEGAN Waffles
Kimberlee Bethany Bonura 11/29/23
Makes approximately 8 – 10 waffles
Needed:
waffle iron
stainless steel bowl and whisk
ladle or spoon
2 ½ cups water
1/2 cup olive oil
3 teaspoons baking powder
1 cup brown rice flour
1 cup sorghum flour
1 cup millet flour
1 cup ground flax meal
Put in bowl:
2 ½ cups water
½ cup olive oil
1 cup ground flax meal
Whisk well.
Add to bowl:
3 teaspoons baking powder
1 cup brown rice flour
1 cup sorghum flour
1 cup millet flour
Whisk until smooth.
Plug in the waffle iron to heat it up.
When your waffle iron is hot, scoop about ½ cup of batter into the center of the waffle iron.
FOLLOW YOUR WAFFLE IRON’S INSTRUCTIONS FOR BAKING WAFFLES.
You can store waffle batter in a covered container in the refrigerator for up to 2 days.
To keep waffles warm, heat oven to warm and put waffles on an oven safe plate or dish in the oven until you’re ready to eat.
ALLERGY STATEMENT:
Gluten-Free, Milk/Dairy Free, Tree Nut Free, Egg-Free (VEGAN), Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free
ON TOP OF YOUR WAFFLE: Blueberry Sauce
Kimberlee Bethany Bonura 11/29/23
Great for pancakes and waffles, as well as a topping for cheesecake, angel food cake, and ice cream! This is a sauce because the whole blueberries are left in the sauce; you can strain out the blueberries and bits if you prefer a smooth syrup.
Needed:
1/2 cup turbinado sugar
2 cups water
2 cups fresh blueberries
In a saucepan, put:
½ cup turbinado sugar
2 cups water
2 cups fresh blueberries
Put saucepan on burner and start burner on high.
Bring water to a boil, then turn down to medium heat.
Let boil 5 – 10 minutes, stirring regularly to prevent scorching and/or spilling over.
Serve and enjoy warm or pour into a bottle and enjoy later. Blueberry sauce can be stored for about 1 week in refrigerator. (If you know how to prepare and sanitize bottles for canning, then it can be stored longer, based on your canning preparation techniques.)
ALLERGY STATEMENT:
Gluten-Free, Milk/Dairy Free, Tree Nut Free, Egg-Free (VEGAN), Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free