Wafer/Waffles

Wafer/Waffles
 
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This recipe was uploaded
by JoyYamDaisy

 
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Ingredients

Ingredients
Method
 
  • You can make these with any mix of raw cereals, seeds, lentils or nuts.
  • LENTIL OAT WAFFLES
  • 1/2 cup soaked red lentils
  • 1 1/2 cups rolled oats
  • 1 tbsp oil
  • 1/2 tsp salt
  • 2 1/3 cups water
  • MIXED GRAIN
  • 1/2 CUP rolled oats
  • 1/2 CUP cornmeal
  • 1/2 cup rye flour
  • 1/2 cup wholemeal flour
  • 1 tbsp oil
  • pinch salt
  • 2 1/2 cups water
  • GLUTEN FREE
  • 1 cup buckwheat flour
  • 3/4 cup cornmeal
  • 1/2 cup chopped Brazil nuts
  • 1/4 cup sesame seeds
  • 1 tbsp oil
  • pinch salt
  • 2 1/2 cups water
  • NUT OAT WAFFLES
  • 1 1/2 cup rolled oats
  • 1/2 cup almonds
  • 1 tbsp oil
  • pinch of salt
  • 2 1/2 cups water
Place your dry ingredients into a blender and blend til smooth with most of the water, adding more if needed. The amount of water needed is the biggest variable.
The consistency should be that of a creamy pancake batter, but the bulkier ingredients make it fluffier and a little more porridgy.
Bake in a lightly greased, hot waffle iron.
The iron should be good and hot, but then the heat can be lowered so that the waffle takes about 5 minutes to be crisp and golden brown on the first side, and almost the same to cook the second side. They need to be cooked right through, a little bit of rawness in the middle is horrible.
You might need to stir in more water as you go along because the mixture thickens up.
I don't have an electric waffle iron, I expect it is quicker if it cooks both sides at once! Follow the manufacturers instructions!

Wafer/Waffles

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This recipe was uploaded by JoyYamDaisy

 
 
The trick with these waffles is that the raw ingredients puff up when cooked to a light tasty wafer. The recipes are just guidelines. Use whatever flours nuts and seeds are in your pantry. Rule of thumb is 2 cups of dry ingredients, oil, salt and water to mix. The one in the picture contained oats, soaked red lentils, cornmeal, sunflower seeds, sesame seeds and linseeds.
Walnuts, hazel nuts, peanuts, Brazil nuts could go in. Soy flour, buckwheat flour, pumpkin seeds and rice flakes are other ingredients that come to mind.
Having a good blender makes these easy, if you don't have one, sticking to flours and ground nuts will make it work best.
It is easy to adjust these to food intolerances and allergies because there are such a wide range of possible ingredients it is easy to use the ones that suit your diet needs.
These can be used to accompany savoury stews, sweets like stewed fruit. They can be used like crackers (like Ryvita) and are yummy with butter and vegemite!

Method


Place your dry ingredients into a blender and blend til smooth with most of the water, adding more if needed. The amount of water needed is the biggest variable.
The consistency should be that of a creamy pancake batter, but the bulkier ingredients make it fluffier and a little more porridgy.
Bake in a lightly greased, hot waffle iron.
The iron should be good and hot, but then the heat can be lowered so that the waffle takes about 5 minutes to be crisp and golden brown on the first side, and almost the same to cook the second side. They need to be cooked right through, a little bit of rawness in the middle is horrible.
You might need to stir in more water as you go along because the mixture thickens up.
I don't have an electric waffle iron, I expect it is quicker if it cooks both sides at once! Follow the manufacturers instructions!
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