How do you like your waffles best? I like Belgian waffles best. Fresh/pure Michigan maple syrup is my favorite topping along with pecans liberally scattered on top.
Pumpkin Waffles - Gluten Free, Egg Free & Vegan
By The Gluten Free Goddess
Source: WebMD Recipe from Foodily.com
I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite waffle and pancake slash baking mix, please feel free. This recipe is gluten-free, but if you don't want to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. If you're not going gluten-free you can also leave out the xanthan gum.
Ingredients
1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less
Instructions
I'd like to reiterate that this is a gluten-free recipe. If you chose not to go that route you'll need 2 to 2 and 2/3 cups flour or baking and pancake mix. You can also leave out the xanthan gum if you're not going gluten free.
Whisk together your dry ingredients in a mixing bowl:
1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (adds a bit of crispness to waffles)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Add in your wet ingredients:
3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less
Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter. Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using. Serve with real maple syrup or agave nectar.
Karina's Notes:
When I poured my first two waffles I had not yet added the tapioca starch; I was trying to create a whole grain waffle and was snubbing starches in my formula. The result was, Meh. They were soft and fell apart. When I added the tapioca starch the waffles turned out perfectly.
I made mine vegan and egg-free, so the addition of tapioca may have helped replace the eggs, even with my egg replacer. I'm noting this to myself- with egg-free baking, tapioca seems to be a starch that helps keep the vegan baked good intact, and adds texture.
Gluten-free waffles are finicky and affected by humidity and flour choices. Adjust batter as you go- adding more liquid if it thickens too much; more flour if it becomes too runny.
Total Servings: 10
Nutritional Information Per Serving
Calories: 226 Carbohydrates: 39.2g Cholesterol: 0mg Fat: 6.8g Saturated Fat: 0.9g Fiber: 3.9g Sodium: 260mg Protein: 3.9g
I had to post a special needs waffle. I hope that I can share with those who are looking for something special along with those with no dietary restrictions. I think pumpkin waffles sound GOOD!
AMISH WAFFLES
2/3 c. all purpose flour
2/3 c. sifted cake flour
1 c. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract
TOPPING:
1 c. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional
Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer's directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until
dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. 4 servings
Belgium Waffles
2 c Flour; sifted
2 ts Baking Powder
3/4 ts Salt
3 Egg Yolks; beaten
1 3/4 c Milk
1/3 c Oil
3 Egg Whites; slightly beaten
Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not overmix. Pour approximately 7/8 cup batter into the preheated grid. Close and bake about 4 minutes. Serve hot with butter and syrup, or as a base for various creamed dishes (vegetables, fish, or meat) or top with ice cream and a dessert sauce. Makes 5 -6.
WAFFLE VARIATIONS:
Pecan Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cups chopped pecans or sprinkle a few chopped pecans over batter, before closing waffler.
Cinnamon Waffles. Sift 1 1/2 tsp. cinnamon with the dry ingredients when preparing plain waffle batter.
Apple Waffles. Stir into plain waffle batter, before folding in the beaten egg whites, 2 cups peeled, diced apples.
Lemon Waffles. Add 2 tsp. grated lemon rind to egg yolk, milk mixture in waffle recipe.
Bacon Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 8 slices pan-fried crumbled bacon.
Corn Waffles. Reduce milk to 1 cup; add 2 cups canned cream-style corn and 1-2 tsp sugar, depending 02/11/92 0:51 AM upon sweetness of corn. Bake til thoroughly dry.
Cheese Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 1 cup grated processed cheese.
Ham Waffles. Sprinkle 2 tb. finely diced cooked ham over batter, before closing waffler.
Chocolate Waffles. Substitute 3 tb. cocoa for 3 tb. of the flour when preparing plain waffle batter. Chocolate Chip Waffles. Stir into plain waffle batter before folding in the beaten egg whites, 3/4 cup chocolate chips.
Source: recipesource.com
I think I'll try this one for supper! We've not had waffles or pancakes in some time and they sound good.
National Peach Pie Day!
My what a time I had finding a free graphic for a peach pie. Then I find one and they have an apple in the pic with it! Why not a peach? Anyway, I LOVE peach pie. it's always best with cinnamon IMHO and it's the one pie I like to have cinnamon sugar sprinkled on top for some reason.
Sugar Free Ice Box Peach Pie
1 1/2 cups sugar nilla wafers
1 package {4 serving size} sugar free peach jello
3/4 cup boiling water
2 cups ice cubes
1 1/2 cup thawed Cool Whip
1 cup chopped peeled peaches
Combine crumbs with butter. Press firmly onto bottom of 9" pie plate. Stir jello into boiling water until dissolved, add ice cubes. Stir until thicken, remove any unmelted ice. Add cool whip, stir with wire whisk until smooth. Gently stir in peaches. Refrigerate 15 minutes to thicken to the consistency of unbeaten egg whites. Spoon into crust and refrigerate 3 hours or until set.
Serves 8
***You can change this recipe by using different fruit and matching jello flavor. I have used fresh sliced strawberries and strawberry flavored jello in this recipe and it turned out good as well
Crunchy-top Peach Pie
6 cups sliced ripe peaches
1/4 - 1/3 cup sugar depending on sweetness of the peaches
3 tablespoons fresh lemon juice
3 tablespoons unbleached all-purpose flour
1 teaspoon cinnamon
A dash of nutmeg
1 unbaked 9-inch pie crust
TOPPING
2 cups rolled oats
1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sliced almonds
3 tablespoons (packed) brown sugar
5 tablespoons unsalted butter, melted.
Preheat oven to 400–F.
Place the peaches in a medium-sized bowl and sprinkle with sugar and lemon juice.
Combine the flour and spices, and sprinkle this into the peaches. Mix gently but thoroughly. Spread this filling into the unbaked crust.
Combing topping ingredients in the same bowl (no need to clean it first) and mix well. Apply the topping evenly over the top, patting it firmly into place.
Place the pie pan on a baking tray to catch possible drips. Bake in the lower part of the oven at 400°F for about 10 minutes, then turn the oven down to 375°F, and move the tray to the center of the oven. Bake for about 30 minutes longer, or until bubbly around the edges and golden on top. Serve hot, warm, or at room temperature with ice cream or whipped cream, or just plain.
Amish Peach Pie
5 or 6 fresh peaches
1 cup sugar
1 cup half and half or cream
3 to 4 tablespoons flour
Mix together and put in unbaked pie crust. Bake at 425 degrees for 15 minutes, then at 350 degrees for 45 minutes or until done.
If you have peaches and a frozen pie crust, you can still have this for dessert tonight!
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