recipe: oat flour waffles
26 March 2019 08:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
runpunkrun posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeThese oat waffles from Cookie and Kate were one of the first things I made when I went gluten free because they don't require any special ingredients. If you have oat flour—or just rolled oats and a blender—you can make these. They come together quickly and are crisp on the outside and soft and tender on the inside. They're also flexible, ingredient-wise, and can be made vegan.
Ingredients:
1 ½ cups (128 grams) oat flour
2 teaspoons baking powder
½ teaspoon salt
1 tsp cinnamon
½ - ¾ cup room temperature milk (any kind!)
¼ cup + 1 tablespoon melted coconut oil or butter, or oil
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
Time: Prep time is about ten minutes, and then a ten minute rest, then ten minutes per waffle, so about thirty to forty minutes until you're eating.
Tools: Waffle maker, and blender or food processor if you're making your own oat flour.
Instructions:
0. Making your own oat flour? Measure your rolled oats by weight if possible as you'll have exactly as much flour as you need once you're done. If not, go with a heaping 1 1/2 cups of rolled oats. Whizz them around in your blender or food processor until you get a nice fine flour.
1. Mix up your dry ingredients in a bowl. You might want to sift the oat flour if it's clumpy, and commercial oat flour usually is. Or, really, just use the back of your spoon to vaguely crush the lumps. Oat flour's gonna lump. You can't really stop it.
2. Mix up your liquids in a separate vessel. If you're using melted butter or coconut oil, mix it with your room temperature milk product first before adding the eggs, maple syrup, and vanilla. If your milk isn't room temperature because you're impatient, maybe zap it in the microwave just a little, otherwise your fat's going to clump up when it hits the cold liquid. If you're using oil or you just don't care if your fats are lumpy (and it's not a huge deal), go ahead and mix all the liquids together at once.
3. Pour the liquids into the dries and give the batter a nice big stir until everything's combined. It might be a little lumpy; that's fine. I try for a consistency thicker than pancake batter but thinner than muffin or cake batter. Now let that rest for ten minutes so the oats can suck up all that liquid. This is also the time to plug in your waffle iron to heat up.
4. This is the fun part. The batter's thicker now, and fluffy if you've used buttermilk. Give it a stir. Scoop or pour the batter into your waffle iron. You know better than I do how your waffle iron works. I use 3/4 cup of batter in my Oster 8-inch round Belgian waffle maker.
5. Cook for 6-10 minutes or until crisp and golden brown. Serve immediately or transfer waffles to a cooling rack so they don't get soggy. Don't stack them. If you're making all your waffles at once, put the finished ones in a 200°F oven until you're ready to serve. You can just put the whole cooling rack in there with the waffles on. That's right, put the cooling rack into the hot oven. It's now a warming rack. Or if you don't feel good about that, put the rack on a cookie sheet and put that in the oven.
6. Serve hot with butter or butter-like topping, hot maple syrup, fruit syrup, jam, preserves, pear sauce, honeyed yogurt, sweetened almond butter, strawberries, whipped cream, toasted pecans, sliced bananas. They're waffles. You know what to do.
7. Store any leftovers in an air-tight container on the counter for a day or two, or in a ziplock bag in the freezer.
This recipe feeds 2-3 people. It never looks like enough waffles, but they're pretty filling. But here's the truth, this recipe doesn't make enough waffles. Double it. Especially if you want some for the freezer, because they freeze well and you can just throw a couple in the toaster for breakfast later in the week. They even hold together, so you can eat them with your hands if you're very hungry but have to drive or take the horse for a walk.
Notes: I've used butter, coconut oil, and avocado oil and all were great. I've tried buttermilk and almond milk. 3/4 cup of buttermilk gives you a nice thick batter. Almond milk less so. I've found with thinner liquids you need less, so maybe around 1/2 cup for other milks. You could also use apple juice or orange juice or straight up water. I've made these with 1/2 cup applesauce and 1/4 cup water and it works perfectly fine.
Egg-free: Kate, of Cookie and Kate, says you can drop the eggs entirely if you want these to be vegan, but they'll be slightly more delicate. Or I bet you could throw in a flax egg or two, or maybe even just a spoon of flax meal as these waffles already have a lot of moisture in them. I'm just speculating though. If you do drop the eggs or replace them, leave a comment and let us know how it worked out.
Variations: Kate's Pumpkin Spice Oat Waffles are based on this recipe and are also good and quick, though I've found I need less almond milk than is called for in those as well.
Questions? Ask 'em!
Ingredients:
1 ½ cups (128 grams) oat flour
2 teaspoons baking powder
½ teaspoon salt
1 tsp cinnamon
½ - ¾ cup room temperature milk (any kind!)
¼ cup + 1 tablespoon melted coconut oil or butter, or oil
2 large eggs
2 tablespoons maple syrup
1 teaspoon vanilla extract
Time: Prep time is about ten minutes, and then a ten minute rest, then ten minutes per waffle, so about thirty to forty minutes until you're eating.
Tools: Waffle maker, and blender or food processor if you're making your own oat flour.
Instructions:
0. Making your own oat flour? Measure your rolled oats by weight if possible as you'll have exactly as much flour as you need once you're done. If not, go with a heaping 1 1/2 cups of rolled oats. Whizz them around in your blender or food processor until you get a nice fine flour.
1. Mix up your dry ingredients in a bowl. You might want to sift the oat flour if it's clumpy, and commercial oat flour usually is. Or, really, just use the back of your spoon to vaguely crush the lumps. Oat flour's gonna lump. You can't really stop it.
2. Mix up your liquids in a separate vessel. If you're using melted butter or coconut oil, mix it with your room temperature milk product first before adding the eggs, maple syrup, and vanilla. If your milk isn't room temperature because you're impatient, maybe zap it in the microwave just a little, otherwise your fat's going to clump up when it hits the cold liquid. If you're using oil or you just don't care if your fats are lumpy (and it's not a huge deal), go ahead and mix all the liquids together at once.
3. Pour the liquids into the dries and give the batter a nice big stir until everything's combined. It might be a little lumpy; that's fine. I try for a consistency thicker than pancake batter but thinner than muffin or cake batter. Now let that rest for ten minutes so the oats can suck up all that liquid. This is also the time to plug in your waffle iron to heat up.
4. This is the fun part. The batter's thicker now, and fluffy if you've used buttermilk. Give it a stir. Scoop or pour the batter into your waffle iron. You know better than I do how your waffle iron works. I use 3/4 cup of batter in my Oster 8-inch round Belgian waffle maker.
5. Cook for 6-10 minutes or until crisp and golden brown. Serve immediately or transfer waffles to a cooling rack so they don't get soggy. Don't stack them. If you're making all your waffles at once, put the finished ones in a 200°F oven until you're ready to serve. You can just put the whole cooling rack in there with the waffles on. That's right, put the cooling rack into the hot oven. It's now a warming rack. Or if you don't feel good about that, put the rack on a cookie sheet and put that in the oven.
6. Serve hot with butter or butter-like topping, hot maple syrup, fruit syrup, jam, preserves, pear sauce, honeyed yogurt, sweetened almond butter, strawberries, whipped cream, toasted pecans, sliced bananas. They're waffles. You know what to do.
7. Store any leftovers in an air-tight container on the counter for a day or two, or in a ziplock bag in the freezer.
This recipe feeds 2-3 people. It never looks like enough waffles, but they're pretty filling. But here's the truth, this recipe doesn't make enough waffles. Double it. Especially if you want some for the freezer, because they freeze well and you can just throw a couple in the toaster for breakfast later in the week. They even hold together, so you can eat them with your hands if you're very hungry but have to drive or take the horse for a walk.
Notes: I've used butter, coconut oil, and avocado oil and all were great. I've tried buttermilk and almond milk. 3/4 cup of buttermilk gives you a nice thick batter. Almond milk less so. I've found with thinner liquids you need less, so maybe around 1/2 cup for other milks. You could also use apple juice or orange juice or straight up water. I've made these with 1/2 cup applesauce and 1/4 cup water and it works perfectly fine.
Egg-free: Kate, of Cookie and Kate, says you can drop the eggs entirely if you want these to be vegan, but they'll be slightly more delicate. Or I bet you could throw in a flax egg or two, or maybe even just a spoon of flax meal as these waffles already have a lot of moisture in them. I'm just speculating though. If you do drop the eggs or replace them, leave a comment and let us know how it worked out.
Variations: Kate's Pumpkin Spice Oat Waffles are based on this recipe and are also good and quick, though I've found I need less almond milk than is called for in those as well.
Questions? Ask 'em!
These look so tasty...
Date: 2019-03-30 01:17 am (UTC)(or ... I've resisted a waffle iron, I'm 64, and my horse needs a walk.)
Re: These look so tasty...
Date: 2019-03-30 04:32 am (UTC)Re: These look so tasty...
Date: 2019-03-30 04:03 pm (UTC)Re: These look so tasty...
Date: 2019-03-30 04:37 pm (UTC)no subject
Date: 2021-05-21 11:39 pm (UTC)no subject
Date: 2021-05-22 02:27 pm (UTC)Yes! It has a neutral taste so it's good for baking, and it has a high smoke point so it's good for pan frying too. I used to use it for everything.