About 12 years ago, when I started cooking natural foods, I found this recipe in a magazine. It fast became our family favorite. I like to add a whole grated zucchini, cinnamon and carob/chocolate chips to the batter, which is my kids favorite. It's always nice to know they are starting the day off with some veggies for breakfast. Now that they are older we do experiment a little more like... apples'n spice, cherries and chocolate, banana/nut or mango'n lime. You can have so much fun coming up with new recipes.
With these waffles you mix up part of the batter the night before and leave it to "AGE". Others might call this "soaking" or "fermenting". I like to think of it as "aging". It sounds so much more... culinary... and not gross. You know like aged cheeses, wine or aged french macarons. At the bottom of the post there is more info on why we "age" our batter. Sometimes we sprout our rice for the batter as well. But that is another post and another time!For the longest time I didn't even who created this recipe. I just had it written on an old piece of paper that was dropped in the batter way too many times. Of course I did eventually figure out who the originator was, once we got the internet...so here it is, my modified version of "Sue Greggs Blender Batter waffle Recipe"!
For the longest time I didn't even who created this recipe. I just had it written on an old piece of paper that was dropped in the batter way too many times. Of course I did eventually figure out who the originator was, once we got the internet...so here it is, my modified version of "Sue Greggs Blender Batter waffle Recipe"!
Brown Rice Waffles
1 1/4 cup Kefir or(or yogurt thinned with water to same consistency)You can also use a non-dairy substitute: rice, coconut, almond or apple juice + 1 Tbsp. vinegar
1 tablespoon coconut oil, ghee, or organic melted butter
1 teaspoon vanilla extract (almond extract or a little of both)
1 cup raw whole Brown Rice(you can also mix grains, just manage the amount of liquid)
more ingredients below...
Place in blender; blend at highest speed 3 minutes add enough liquid to maintain a vortex:
Cover blender and let stand at room temperature several hours or overnight.*
Preheat or waffle iron at highest temperature.
Just before baking add:
1 egg (or 1 flax or chia egg)
Additional liquid (as needed to keep batter churning, not too to thin, not to thick)
If using a sweetener, add here
Pulse the blender a few times till egg and liquid are mixed in
Add to blender:
1/2 to 1 teaspoon(decide what works best for you) baking soda
1/2 teaspoon salt,
Pulse a few times to mix
(1 tsp baking powder is optional but not needed when you age the batter, if you choose to add BP, the decrease the BS to 1/4 tsp.
Stir in your EXTRAS whatever they may be.
Bake on a lightly greased hot waffle iron (3 to 5 minutes until crisp) If you want nice crispy even colored waffles, be sure to but enough batter on the waffle iron. I find they are best if there is a little batter overflow when you close the lid. You will find whats right for your waffle maker.
*Soaking, fermenting, or sprouting the grain before cooking or baking will help neutralize the phytic acid, releasing nutrients for absorption. This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion. ~Sue Greggs site