QUICK METHOD
1 cup of besan flour
1 cup of besan flour
1 cup brown rice flour (or buckwheat)
1 tablespoon arrowroot flour
1 tablespoon arrowroot flour
1 tablespoon olive oil
1/4-1/2 teaspoon salt
2 1/2 cups of water
(Water from cooked legumes or drained tinned legumes makes waffles lighter)
(Water from cooked legumes or drained tinned legumes makes waffles lighter)
(Nuts, Seeds, Herbs and garlic/onion powders can be added)
Place all ingredients into a large mixing bowl and stir until well combined.
Pour 2/3 of a cup of mixture onto a hot waffle iron, spreading mixture all the way to the sides and cook on medium heat for 12 -14 minutes.
Makes 5 large waffles.
*Needs to be toasted just before serving.
Suitable for freezing.
SOAKING METHOD
3 cups water
1 cup chickpeas, soaked
1 1/2 cups brown rice or buckwheat groats, soaked
1 tablespoon flaxseed
1 tablespoon chia seeds
1/3 cup nuts
1/4-1/2 teaspoon salt
Place all ingredients into blender and blend until smooth. Follow the above cooking directions.
Makes approximately 10 waffles.
* waffles can be eaten as a sweet with fruit and pear cream or as a savoury with avocado and drizzled with cashew mayonnaise.
"Be still and know that I am God."
Psalm 46.10
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