Fancytime Brown Rice Waffles

 

 

 

It's time to get fancy with this healthy, wafflicious recipe. With 1 cup of brown rice flour plus 1 1/2 cups cooked brown rice, these crispy waffle's are packed with over a 1/4 cup of rice per 2 waffle serving.

 

 



I also opted not to sweeten these waffles. That way they can be served savory or sweet. Sprinkled with a little salt they remind me a little of a soft pretzel so sometimes I even dip them in mustard.


Don't diss it till you try it.


They also complement salads nicely. And if it's sweet you're craving, they're great drenched in pure maple syrup, or drizzled with my Dark Chocolate PB Sauce.


First they're savory:

Then they're sweet:

(Makes about 16 waffles)
Ingredients:


-1 cup brown rice flour
-1/2 cup tapioca flour(also called tapioca starch)
-1/4 cup almond flour(you can also grind whole almonds in a food processer to make your own almond flour)
-2 tsp. baking powder
-2 tsp. baking soda
-1/2 a banana
-3 Tbs. oil(I used olive oil)
-1 1/2 cups non-dairy milk
-1 1/2 tsp. distilled white vinegar or lemon juice
-1 1/2 cups cooked brown rice


Method:

Preheat your waffle iron. Mix all ingredients except cooked brown rice in a large mixing bowl. Fold in brown rice. Once your waffle iron is preheated, spray with cooking spray and pour in waffle batter(the amount you'll need depends on how big your waffle mold is, but I used 1/4 cup scoops). Cook to desired crispiness, about 5-8 minutes.