Waffle Round Up!

Waffle Round Up! 3 Gluten Free Waffles!

Waffles! Waffles! Waffles! They are so much fun  to say & so delicious to eat! I have rounded up three delicious waffle recipes for you from the blog today. Two waffles are savory, 1 is sweet but can be used as a savory waffle as well by putting some of Trista's Favorite Chili on top. Yum! 

I hope that you enjoy these waffles for: breakfast, lunch and dinner too! Yay! We all love waffles! 

What are your favorite waffles? Make sure to let me know in the comments below! 

Korean Rice Waffles: 

2 cups leftover rice (I used mostly brown rice) 

2 eggs

2 tablespoons gluten free flour mix** (recipe below) 

1 teaspoon kosher salt

1/2 teaspoon baking powder

2 tablespoons green onions

1 teaspoon soy sauce

1/2 cup mixed sauteed veggies cooked in sesame oil (I used thin slices of carrot, zucchini
& spinach) 

1 teaspoon Korean red pepper powder (or chili powder) 

1. Heat the waffle iron and brush both sides of the iron with sesame oil. 

2. Mix together all of the ingredients with a spatula in a medium bowl. 

3. When the waffle iron is ready, measure out the mixture by 1/4 cupfuls onto each section of the waffle iron. Mine only makes 2 rectangular waffles at a time, so I just make two small waffles at a time. 

4. Cook until golden brown on both sides. 

5. You may serve these with more vegetables or with a fried or poached egg on top with some hot sauce. 

These make a great part of your meal for: breakfast, lunch or dinner! They are a great way to use up leftover rice and veggies! 

**

Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

 

Green Onion Potato Waffles: Vegetarian and Gluten Free: 

2 pounds baking potatoes, peeled, coarsely shredded and squeezed dry. (I use the shredder attachment for my stand mixer or you can use a food processor with a grater attachment, or a box grater. (I put the shredded potatoes in the middle of a clean kitchen towel and then squeeze the water out of them over the sink. Get as much liquid as you can out.)

2 large eggs, lightly beaten

3 tablespoons gluten free flour mix (recipe below) (if you aren't gluten free you can add all purpose flour here) 

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

3/4 cup shredded mozzarella cheese

3 tablespoons melted butter, plus more for brushing

2 tablespoons green onions, finely chopped

Sour cream + more green onions for topping

 

Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use. 

1. Heat a waffle iron and preheat the oven to 200F. (You will keep the finished potato waffles in the oven to stay warm while you make the rest.)

2. In a large mixing bowl, mix the grated/squeezed potatoes with the eggs, flour mix, salt, baking powder, cheese, green onions and melted butter. 

3. Brush the waffle iron with more melted butter. (I like to use a silicone brush.) Scoop and spread 1/4 of the potato mixture onto each square of the waffle iron. (My waffle iron has 2 squares/rectangles.) Close and cook the waffles on high for 5-7 minutes. Make sure they are cooked through and golden brown on the outside. Place the finished waffles on a rimmed baking sheet in the oven to keep warm. Keep making waffles with the remaining potato batter. 

4. You may serve the waffles with the sour cream and extra chopped green onion. Feel free to add other toppings such as more cheese, spinach, onions & more! 

 

Corn Masa and Coconut Waffles:

2 eggs, slightly beaten

1 ¾ cups full fat coconut milk 

¾ cup gluten free flour (see mixture recipe below)** + 2 tablespoons (or ¾ cup all-purpose flour + 2 tablespoons)

2 ½ teaspoons baking powder

1 tablespoon granulated sugar

½ teaspoon salt

¾ cup corn masa

¼ cup unsweetened coconut flakes

 

1.       Mix eggs and coconut milk together with a whisk in a medium bowl.

2.       Sift flour mix , baking powder, sugar and salt and combine with corn masa, coconut eggs and coconut milk or whole milk in a few quick strokes of a whisk.

3.       Measure out batter by the ¼ cup full into a greased, heated waffle iron. Cook all of the waffles and serve hot.

 

**

Gluten Free Flour Mix: 

2 cups white rice flour

2/3 cup almond flour

1/3 cup arrowroot starch

Mix these together in a bowl, save the extra flour in a zip top bag for later use.