Best Multi Grain Waffles Recipes
MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES
Having recently gone gluten free I was sad about not having the ability to make sourdough waffles. I found a brown rice starter on line that I tweaked and then developed my waffles. Most of the recipes I found were high in starch and I wanted something with a little more fiber. These waffles freeze well and can be enjoyed later by placing frozen waffle in toaster oven and toasting until desired crispness. Hope you enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 12h5m
Yield 12 waffles
Number Of Ingredients 15
Steps:
- Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
- In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
- Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
- Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
- Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
- Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
- Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
- Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.
MULTI-GRAIN WAFFLES
A healthier version of standard waffles, with a little crunch in the texture from the cornmeal. This recipe makes enough to eat and freeze remainders, so you can have quick waffles by toaster reheating throughout the week.
Provided by Susiecat too
Categories Breakfast
Time 20m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Mix all dry ingredients together.
- Add wet ingredients, mix well.
- Let stand 3-4 minutes, and mix again before cooking.
- Freeze remainders after they have come to room temperature.
Nutrition Facts : Calories 207.9, Fat 9.6, SaturatedFat 2.1, Cholesterol 56.4, Sodium 459.6, Carbohydrate 24.7, Fiber 2.2, Sugar 0.2, Protein 6.6
MULTI-GRAIN WAFFLES
Steps:
- Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy. Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. Makes 3 9-inch waffles
MULTI GRAIN WAFFLES
Steps:
- In a small bowl, combine the dry ingredients. In a medium bowl, mix together wet ingredients. Using a whisk, slowly blend the dry ingredients into the liquid until mixed well and completely. Preheat your waffle iron to medium high setting. Pour mixture into waffle iron, making sure to spread close to the sides. Cook the waffle until it almost stops steaming or until waffle iron signals the waffle is done.
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