Thursday, February 28, 2013

gluten-free maple-oatmeal waffles


Pilot Season is here. It's nuts. (Read this if you have no idea what I'm talking about.) And even if Pilot Season has no affect on you personally, mercury is in retrograde so can we all agree that life is its own brand of crazybananas right now? Here's my solution: let's hide out inside a waffle. It might not make it *all* better but it will most certainly distract us enough to take the edge off.


My sweet little waffle iron was super dusty when I climbed up on a chair to retrieve her in my uppermost kitchen cabinet the other day. It made me think: why does she have to be a special-occasion appliance? I guess it mentally feels like a hassle to get out a special apparatus that's only good for one thing but in reality it's so easy. She's a pretty low maintenance gal--you just plug her in, do your thing and you don't even have to clean her--just wipe her off with a paper towel. Ok, this analogy is getting weird.



These waffles took a few times to get right but that didn't stop me from eating the tests along the way. Because I was doing it for YOU GUYS! (See how committed I am to Joeycake?:)) They're gluten-free by way of whizzing some oats til they become their own flour, and then mixing it with maple syrup and eggs and butter and all other yummy components that  make waffles delicious. They are a special occasion all in themselves! Even on a random weekday morning when pilot season (or mercury) is making you her bitch.

Let's curl up in here, shall we?:



Gluten-Free Maple-Oatmeal Waffles
makes about 5  4"x 4" waffles (serves 2-3)

2 cups gluten-free rolled oats (or regular rolled oats if you're not concerned about the GF factor)
1 T baking powder
1/2 t ground cinnamon
2 eggs, beaten
1 cup milk (I used almond but any will do. And buttermilk would also be awesome here.)
2 T maple syrup
1 generous t vanilla extract
1/2 t salt
4 T melted butter (or coconut oil)

Melt the butter or coconut oil and set aside to cool.

In a food processor, pulse the oats until they become a coarse flour. Add the baking powder and cinnamon and pulse until combined.

In a large bowl, whisk together the eggs, milk, syrup, vanilla, and salt. Add the dry ingredient mixture and the melted butter/oil and stir until just incorporated. Let the batter sit for 10 minutes to thicken while the iron heats up.

Pour into a hot waffle iron and cook 4-5 minutes or until desired crispness. You can also keep warm and/or crisp these even further in a 200 degree oven on a baking sheet if you're not serving them right away. Serve with maple syrup, honey, fruit or whatever your heart desires.

xoxo
jolie

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