Today's waffles recipe has buckwheat flour in it. It is known as kuttu in hindi. It is not really related to wheat, as the name suggests, but is related to sorrel and rhubarb. It is a dark colored flour and contains no gluten, so it can be eaten safely by people with celiac disease or gluten allergies. In India, dishes made with buckwheat flour are eaten during Hindu fasting days.These waffles are not gluten free because they are made with a combination of buckwheat and all-purpose flours. Recipe is from the 'Vegan Brunch' cookbook. Apart from the dark color, buckwheat flour also has different taste -- not in a bad way, but just different than the regular wheat -- so I was skeptical how the kids would like the waffles.
They didn't seem to care about either the color or the 'different' taste, they loved these crispy waffles and ate them with some maple syrup. The leftovers freeze well too, so the kids can eat their favorite breakfast during the week also :-)
Ingredients:
Buckwheat flour - ¾cup
All purpose flour - ¾cupBaking powder - 1tsp
Salt - ½tsp
Sugar - 3tbsp
Almond milk - 1cup (or other nondairy milk of choice)
Water - 1cup
Apple cider Vinegar - 2tsp
Oil - ¼cup
Method:
- Combine milk and water in a measuring cup. Add the vinegar and set aside to curdle.
- In a large mixing bowl, mix together buckwheat and all purpose flours, baking powder, salt and sugar. Make a well in the center and add the milk mixture and oil. Mix together until relatively smooth.
- Let batter rest for 10 minutes.
- Preheat the waffle iron. Spray with cooking spray and cook waffles according to manufacturer's directions. Mine were done in about 3½~4 minutes.
- Serve hot with maple syrup and fruits.
Lets check out what my fellow marathoners have cooked today for BM# 55.
