Hearty Protein Waffles
As a nursing mom, I’m always hungry. Especially around three in the morning when it’s time for a feeding. These waffles help curb my hunger throughout the night. I have one before bed, topped with peanut or almond butter, fresh berries, and agave nectar. This recipe yields about 16 regular sized waffles, so I put each waffle into a sandwich baggy then put them in the freezer. When I’m ready for my favorite bed-time snack, I just take out a waffle and heat it up in my designated gluten-free toaster oven. These are great for a daytime snack if you’re hungry and not sure what to eat.
3 cups quinoa flour
1 1/2 cups brown rice flour
3/4 cup tapioca starch
1/2 TB salt
1/2 TB baking soda
1 TB cinnamon
2 tsp vanilla
1/3 cup oil
3 1/2 cups rice milk
Mix all the ingredients together with a mixer for a few minutes. It’s a good idea to oil your waffle iron.
– For fluffier waffles, first separate the egg whites from the yolk and beat on high until stiff, then slowly add your other ingredients including the yolks.
– Add berries or chopped nuts to the batter.
– Since the recipe doesn’t include sugar, don’t expect a sweet waffle. We add vanilla flavored stevia to the batter to sweeten it up without adding sugar.
– Top with peanut or almond butter, fresh berries, and agave nectar.
– Or you can top with the “Berries and Cream”.