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11.14 Terrific Belgian Waffles




Description

This article is from the Children Allergies and Asthma FAQ, by Eileen Kupstas Soo kupstas@cs.unc.edu with numerous contributions by others.

11.14 Terrific Belgian Waffles

[adapted from
Mother Earth Cookery
by Margaret Ritchie ("Just Margaret") (skyhawk@sk.sympatico.ca)]


1 cup crabapple juice (or substitute)
1 cup leftover vegetable broth
1 cup cooked beans (or sweet potato; see variations)
1/2 cup glutinous rice flour
1/2 cup white rice flour
1/2 cup potato starch
2 Tbl. baking powder
dash of sea salt (or small amount of regular salt)
optional: nuts, such as pecans

Place all ingredients in blender, including the nuts if desired. Heat
waffle maker and place batter on hot waffle maker (you can use an ice
cream scoop as a measure). The batter will overflow if there is too
much, but the waffle will be too dry if you have too little. Do a
test run to see how much you will need. Cook the first waffle about 5
minutes; the others should be checked by about 4 minutes. Makes about
8 waffles.

Serve with fresh fruit or dried fruit puree; the author recommends a combination
of pumpkin seed butter and rice syrup. The leftovers freeze well and make
excellent sandwiches.

Variations: Use part buckwheat flour; use chickpeas and part chickpea
flour; use sweet potato in place of beans.




 

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