Monday, April 21, 2008

Sprouted Quinoa Waffles

This recipe is adapted from Sue Gregg's Blender Pancakes or Waffles recipe. (I highly recommend Sue Gregg's cookbooks.)

Measure 1 and 1/2 cups whole raw quinoa and rinse very well to remove bitter saponins. I rinse it 1/2 cup at a time in a strainer for at least 3 minutes or until it stops foaming and does not smell bitter.

Put rinsed quinoa in a bowl and cover with warm or room-temperature filtered water--about 1 and 1/2 to 2 cups water. Soak 6-12 hours or overnight. There should be visible sprouts after an overnight soak--quinoa sprouts very quickly.

Drain and rinse quinoa.

Combine in blender:

Sprouted quinoa
2 Tablespoons ground flaxseed (or 3-4 Tbs whole flax seed)
1 cup liquid (1 cup buttermilk, 1/2 cup yogurt diluted with 1/2 cup milk or water, or
1 Tbs. lemon juice or vinegar plus enough water or milk substitute to make 1 cup)
1 egg * (see egg-free variation below)
2 Tablespoons oil, melted butter, or melted coconut oil
(optional) 1 teaspoon vanilla extract (be sure it's a safe kind if gluten- or corn-intolerant)
(optional) 1-2 Tablespoons honey, maple syrup, or other sweetener

Preheat waffle iron.

Blend quinoa mixture very well at highest setting until smooth, 3-6 minutes. Add more liquid if necessary for blending.

Meanwhile, mix together:

2 teaspoons baking powder (I used Hain Featherweight--this does contain cornstarch so is not totally excitotoxin-free but is something I can eat in small amounts occasionally as a "cheat"--if you are more sensitive than I am, use your own safe baking powder or a baking powder substitute.)
1/2 teaspoon baking soda
1/2 teaspoon salt

While blender is running, sift baking powder mixture through fine seive into blender. Turn off the blender as soon as the baking powder mixture is thoroughly mixed in.

Thoroughly grease or oil hot waffle iron and bake waffles until they have mostly stopped steaming (for both of my waffle irons, this is slightly longer than the iron's doneness indicator).

Carefully loosen waffle from iron. We eat these plain, but you can top with fruit, syrup, meat, or just about anything else. If you leave out the sweetener, waffles make a great base for things like sausage gravy, creamed tuna, or chicken a la king.

Troubleshooting and Variations:

Gluten-free waffles tend to stick to the iron more, so it's important to grease well and remove the waffles gently. Also make sure the waffle is done (has stopped billowing steam) before lifting the cover of the iron.

If the waffles stick too much, try adding 1/2 to 1 tablespoon oil to the batter. More flaxseed (up to 2 tablespoons more ground flaxseed) in the batter will also help prevent sticking.

If the waffles are gooey, they may not be cooked enough or there may be too much flaxseed in them.

* For a sugar-restricted diet, omit sweetener and use diluted yogurt, water, or nut milk as the liquid. If avoiding fermented foods (because of intolerances or to treat candida) also omit vanilla, and do not use vinegar as a souring agent. For vegan or egg-free waffles, try increasing flaxseed to 1/4 cup and omitting eggs, and increase liquid to easy blending consistency.

* You can leave the oil out or reduce to 1 tablespoon, but will still need to grease the waffle iron and the waffles may stick more. Increasing the flaxseed will allow you to reduce other added oils without so much of a sticking problem.

* If you wish to use plain water or un-soured milk or dairy substitute, just leave out the 1/2 teaspoon baking soda. The waffles will be more bland and won't rise as much, but they'll work.

Thursday, April 17, 2008

Chebe Grainless Dutch Oven Pancake

This is a grain-free (and gluten free) version of the famous oven pancake--that fluffy egg dish also known as dutch babies, Dutch oven pancake, or German pancake. It's really more like a quiche or like a big popover or quick bread than like pancakes. Definitely a favorite dish at my house, we eat it for breakfast, lunch, or even dinner.

It goes beautifully with sweet or savory topping (sausage is especially good for a savory version). Usually I add a tablespoon of honey or maple syrup and we eat it like bread without any other topping.

(Update: This is no longer a safe food for us, now that we're limiting excitotoxins.)

This version is made with Chebe bread mix--a tapioca-based grainless bread.

    Preheat oven to 375 degrees Fahrenheit.

    Coat an 8.5" x 11" or 9" by 13" baking pan with 1 to 1.5 tablespoons oil or melted butter.

    Beat together:

  • 5 eggs

  • 1/4 cup milk, dairy substitute or other liquid

  • 1 to 1.5 Tablespoons additional oil (I used grapeseed--you could probably leave out the additional oil, but it's really good with the oil in it)

  • (Optional)--1 Tablespoon sweetener (I used Grade B maple syrup), 1/2 tsp vanilla, 1 teaspoon herbs, or other flavoring of your choice.

  • Mix in:
  • 1 packet (7.5 oz) Chebe All-Purpose Bread Mix

  • Don't overbeat, but mix it in until all the large lumps are broken up and it's looking fairly smooth.

    Spread mixture into greased pan with spatula.

    Bake for 25-30 minutes or until golden brown. It will puff up, and then fall as it cools. Cut into slices and enjoy!

*Note: This recipe only qualifies as sugar-restricted if the sweetener is omitted.

*Important: If you're sensitive to excitotoxins or extremely sensitive to MSG, you may want to avoid this recipe. The modified tapioca starch in the Chebe bread mix is a potential source of excitotoxins.