(http://4.bp.blogspot.com/_xPQX2B20Qx0/SqTuo4k2G2I/AAAAAAAAASo/DAV8ppGrkU8/s400/waffles.jpg)
Brown rice waffles with pure maple syrup and strawberries.
This is one of my favourite recipes - it's very versatile, you can use so many different kinds of grains, and it just works so well! These are made using the 'blender batter baking' method outlined in Sue Gregg's 'Breakfast' cookbook. You use the whole, raw grain to make these, not flour. It's best to start them the night before so you can let the batter sit overnight to increase digestibility. But if you forget, they'll still work. :) These photos are of waffles and pancakes made with brown rice - no other grain or flour. Notice how light and white they are - I prefer these to wheat or spelt ones, as they are so much heavier. If you can't have egg, just leave it out - they still work fine. This recipe makes enough for our family of 6, with usually some left over for morning tea! ;)
(http://1.bp.blogspot.com/_xPQX2B20Qx0/Sd1jqoqDUsI/AAAAAAAAAH8/tBD86BcR3pc/s320/pancakes2.jpg)
Brown rice pancakes with Rapadura and lemon juice.
1. Place in Thermomix & blend on speed 9 for 2 minutes, scrape down, then blend another minute:
- 450g rice/almond milk
- 1 teaspoon apple cider vinegar
- 2 Tablespoons olive oil (optional, for crispness)
- 1 teaspoon vanilla extract
- 450g raw brown rice (see variations below for other grain options)
The batter should swirl around a vortex in the bowl - if it doesn't, slowly add more rice milk until hole reappears. For waffles, the batter should be thinner than pancake batter. This is the secret of light waffles.
2. Leave to stand at room temperature overnight.
3. Add and reblend on highest speed for 1 minute:
- 1 large egg (optional)
4. Blend in quickly but thoroughly (assisted with rubber spatula if needed):
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
5. Preheat waffle iron, and spray with non-stick spray. Bake waffles until crispy, and serve immediately with butter and/or pure maple syrup. Or cook as pancakes in greased frypan. Delicious!
Variations:
You can use all sorts of grains in this recipe, not just brown rice...
try a mixture of rice & rolled oats, or spelt & oats (1 cup rice/spelt, 1/2 cup oats),
or buckwheat (hulled) and/or spelt.
Any of these grains will work: spelt, oats, brown rice, kamut, millet, buckwheat (hulled), barley (hulled), corn (whole dry, not cornmeal), quinoa... corn takes more grinding and definitely needs to be left overnight to soak.
You can also add 1 tablespoon flax seed if you like.
And of course, if you want you can stir in some chopped pecans/walnuts/sunflower seeds/berries/banana pieces!
Have fun, Jo :)