
We had waffles for dinner tonight. When Evan and Amy were little we used to have waffles for dinner quite a bit. Sean was working long hours and not home for dinner, and it was an easy, well liked meal. But it evidently confused them because at one point, I served waffles for breakfast and they asked why we were having dinner food for breakfast!
At that time, this recipe was our all time favorite. If you can handle wheat and dairy, it is a good recipe. But it also takes a long time to make. Fortunately, I found a waffle recipe that is just as good, gluten and dairy free, and is so fast and easy that I usually make it for Sunday morning breakfast. And we go to early service!
The reason it is so easy is that you do most of the work the night before. At first I was skeptical about leaving a batter out on the counter overnight. Wouldn't it spoil or get funny bacteria growing? But the more I researched soaking grains, the more I saw that it was different than just leaving food out (which would spoil). There are health benefits to soaking grains, but a big benefit for me is how quickly a recipe comes together after it's been soaked. I think it works much like the way yogurt works, and the soaking softens the rice and makes it more easily digestible. You don't have to do this step. It works just fine to blend it up and then make your waffles, but I like to soak it the night before and be ready to go first thing in the morning! I originally found the recipe here but have modified it to meet our needs.
Blender Waffles
1 1/2 cups rice
1 can full fat coconut milk
water
2 tsp vanilla extract
2 Tbsp olive oil or coconut oil
The night before, blend the rice, coconut milk, vanilla, and oil in your blender for 3 minutes at the highest speed. (Or 1 1/2 -2 minutes with a vita mix.) The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. (I usually fill the can from the coconut milk half way and use it to pour the water.) You don't want it to get too watery, but the recipe is also very forgiving. I usually use 1/4 to 1/2 can of water added. Cover blender; let stand at room temperature overnight or 12-24 hours.
The next morning, plug in your waffle iron and add to your blender:
1 egg
Blend again for a minute. Then add:
1 tsp salt
1/2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
Blend again briefly to incorporate the ingredients. You can use a spatula to mix it a bit more and wipe down the sides. Don't over mix the baking powder.
When you iron is ready, grease with butter or oil and cook for 4-5 minutes. I set my iron to 5.5 out of a setting of 8.
We like to serve these with homemade fruit sauce that cooks while the waffles are baking. The kids also like Justin's Nut Butter in the hazelnut/chocolate flavor. Of course, maple syrup is wonderful too!


















