Waffles, like any flour food, should be an occasional meal. They go nicely with vegetable soup at any time of the day. We have even used them to make sandwiches. We make ours with B.E.D. mayonnaise and a variety of roasted or grilled veggies. These waffles can be frozen or kept for several days in the refrigerator.
(Makes 4 nine-inch square waffles, which break into smaller squares that fit into a toaster for reheating.)
- 2 cups flour (amaranth, half amaranth and half millet, or other grain flour combinations)
- 1/2 tsp. sea salt
- 1/4 cup melted butter (1/2 stick)
- 2 tsp. baking powder (aluminum-free)
- 2 eggs (whites and yolks in two separate bowls)
- 1 - 1 1/3 cups water (depends on flour used)
- Pre-heat waffle iron to medium or dark setting (a little experimentation will determine which is best).
- Combine flour, sea salt, and baking powder in mixing bowl.
- Use whisk to thoroughly mix dry ingredients.
- In separate bowl, combine egg yolks, water, and melted butter, whisk together until barely blended.
- Add liquid ingredients to dry and whisk together until a smooth batter is formed. (You may need to add more water to batter to correct the consistency. Batter should pour easily into a waffle iron and spread into all corners–not too thick.)
- In separate bowl, beat egg whites until they form soft peaks–firm but not dry.
- Carefully fold egg whites into batter. (Try to fold in completely without stirring too much.)
- Using a glass or plastic measuring cup (aluminum causes batter to break down), pour about 1 cup of batter evenly into all areas of waffle iron (1 cup for a nine-inch-square iron). Do not use too much; the batter should not overflow.
- Waffles should cook in 10 - 14 minutes. If in doubt wait until steam stops rising from waffle iron before looking. Cook until crisp and brown.
- Always cool extra waffles on wire rack.