Lyons Family Cookbook

Blender Waffles

1 3/4

cups

buttermilk

1

egg

2

Tbs

olive oil (or canola oil)

1

tsp

vanilla extract

1

cup

kamut grain

1/2

cup

oats (rolled or whole)

2

Tbs

organic sugar

1/2

tsp

sea salt (or to taste)

1/2

tsp

baking soda

2

tsp

baking powder

1

Preheat waffle iron. Place buttermilk, egg, oil, vanilla and grain in blender, and blend on high speed for 3-5 minutes until smooth.

2

Blend in the sugar, salt, baking soda and baking powder for 5-10 seconds just before baking.

3

Pour batter from blender into seasoned or sprayed hot waffle iron to within 1 1/2" from the edge, and bake for 1 1/2 - 3 minutes until desired doneness. Timing is dependent on your waffle iron.

4

Serve immediately with a touch of butter and pure maple syrup.

Most blenders work well for batter recipes, but I recommend one that will crush ice cubes. Suggest cautious use of an old or dull-bladed blender. Turn it off if the motor begins to smell hot and give it a rest. If your blender is not up to the job, then a new heavy-duty blender should be gotten, such as a Bosch or Vita-Mix blender. GLUTEN-FREE GRAIN VARIATIONS: In place of the grain listed above: (1) Brown Rice Waffles - substitute 1 1/2 cups brown rice, (2) Millet Waffles - substitute 1 1/3 cups millet plus 1 extra Tbsp oil, (3) Quinoa Waffles - get prewashed Quinoa (to remove the bitter coating), substitute 1 cup + 2T. For these 3 variations, the batter will be very thin, so the waffle iron should be filled to the edges. SUBSTITUTE: If you substitute flour for grain, then use 2 cups flour, blending briefly, just to mix thoroughly.

Source

Source: Sue Gregg - Eating Better Cookbook