Thursday, July 8, 2010

Vegan Amaranth-Barley Waffles

3/4 C. Amaranth Flour or other flour you like (try to use a good, old grain- spelt or kamut are good examples)
1 C. Barley Flour (*variation- replace half with ground nuts or oats)
1 1/2 tsp. Baking Powder (a little more for fluffier waffles)
1 to 1 1/2 C. "Milk" or Water (Soy, Almond, Oat, Rice- all good!)
1/4 tsp. salt (a little more if you like)
2 Tbsp. Oil (not absolutely necessary)
*add: cinnamon, a little sweetener, allspice, ginger, nutmeg, vanilla if you wish

Mix the dry ingredients together. Mix the wet in a separate bowl, then blend the two together until well mixed. Lightly grease a waffle iron with oil (use brush or a spray, it doesn't have to be much). Pour 1/3 C. of batter into the iron and cook until done. You can use a little more or less batter depending on how large the iron is.
For pancakes, simply do the same thing in a pan!

1/2 C. Sliced Strawberries
1 or 2 Sliced Bananas
A few Tbsp. Cherry Preserve
a little lemon juice
a little water
1/4 C. Sliced Almonds
sprinkle of cinnamon sugar, if desired
* add some berries or mango, if desired or change the fruits all together
* add some sunflower or sesame seeds or another nut or seed you like (flax seed comes to mind) to jazz up the nutritional value

Mix cherry preserve, lemon juice and water together to a syrup-like consistency (add the liquids slowly for the right texture). Stir in the fruit and spoon onto waffles, topping with sliced almonds and cinnamon sugar.

Good variations:
Pineapple and shredded coconut
Puree dates and coconut milk together for a nice syrup
Add sunflower seeds or other good nuts and seeds to increase protein, fat or fiber (as the case may be)
Pureed Fruit makes great syrup, just add a small amount of juice and often no sweetener is necessary

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