I just made brown rice waffles this morning. I haven't had these in ages, meaning about 3-4 years. My sister Liz used to make them occasionally (about twice a year for a few years) for us, so I'd have them at her house, and they were a BIG treat. Liz made these wheat-free waffles because of her son Stephen who had reflux disease. These waffles are vegetarian, but not vegan as they do have egg in them (this is the only thing that I eat that contains egg).
Around Christmas, my husband Tom mentioned that he'd like to have some, so I pulled out the recipe and made them. Last night he announced that he'd like them again for New Year's Day. So, last evening we put together the dry ingredients and left them in a covered bowl to make the morning prep much quicker.
I used a waffle iron that makes round (I'm guessing 8-inch) waffles. This recipe makes about four good-sized waffles.
I eat mine plain with a cup of tea straight from the waffle iron. Tom likes his with organic maple syrup and so do my kids. I think these waffles would be delicious with a 1/4 cup of chopped pecans or almonds, too!
Brown Rice Waffles
1 1/2 cups of cooked brown rice 3 tablespoons of safflower oil 1/4 cup rice syrup 1 cup organic soymilk (rice or hemp milk may be used) 2 (I use Organic Valley cage-free) eggs, separated
1 1/2 cups of brown rice flour 2 teaspoons baking powder 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg
Combine cooked brown rice, safflower oil, rice syrup and soymilk in a saucepan. Heat on low until just warm.
In a mixing bowl, combine brown rice flour, baking powder, cinnamon and nutmeg and set aside.
Beat eggs until frothy and add to warm cooked brown rice mixture and then add brown rice flour mixture.
Next, beat egg whites on high speed with a mixer until stiff. Fold the egg whites into the waffle mixture.
Preheat waffle iron. Spray with olive oil cooking spray (if you don't they will stick). My waffle iron takes 2-3 minutes to cook these waffles. Enjoy!
Oh! And my food-related New Year's resolution ... to eat smaller portions, and to not eat between meals. It seems that over the past year my portions seem to have increased and I'm nibbling more.
My hope for this year (once again) is to get my prosthetic leg fitted adequately (so that I can wear it and walk on it!).
I also am continuing my path of sharing my success in beating cancer (10 years) and increasing my survival rate through a (mostly vegan) macrobiotic diet. I hope to continue to be an example, and to put it out into the world that eating a diet based on whole grains, vegetables and beans can increase the quality and quantity of life.