Mochi Waffles - Failed Attempt
Adapted from this Easy Vegan Mochie Waffle recipe on Plateful of Veggies but with some modifications for some extra protein. I have yet to actually make this work, but it does taste really good. If I can manage to make this work correctly, I'll update this recipe.
Ingredients:
- 1/2 cup Mochiko mochi rice flour (Amazon)
- 1/4 cup buckwheat flour (not wheat - buckwheat is gluten-free and relatively high in relatively complete protein) (Amazon)
- 1/4 cup teff flour (Ethiopian grain - relatively high in relatively complete protein) (Amazon)
- 2 tablespoons sugar
- 1/4 teaspoon iodized sea salt (Amazon)
- 1 tablespoon baking powder (Amazon)
- 1/4 teaspoon xanthan gum (Amazon)
- 3/4 cup So Delicious Unsweetened Coconut Milk (Amazon) (quart size - larger size packages have sunflower lecithin)
- NEXT TIME - add some avocado oil into the batter
- Spray avocado oil (Amazon)
Dishes you'll have to wash:
- Bowl
- Measuring cup and spoons
- Waffle iron
Instructions:
- Plug in waffle iron and allow it to preheat.
- Combine dry ingredients together (rice flour, buckwheat flour, teff flour, sugar, salt, baking powder, xanthan gum) and mix together thoroughly.
- Add wet ingredients (milk and avocado oil) and thoroughly mix together.
- Ensure waffle iron is up to temperature. Thoroughly spray the waffle iron with nonstick avocado oil spray.
- Add batter to it and close the lid.
- Watch as the avocado oil spray didn't work and the waffles are so stuck to the iron that you have to spend an hour and a half trying to scrape it out.
The upside of this is that the parts I was able to scrape loose were really good with some maple syrup. Next time, I'd like to try adding some avocado oil to the batter to see if it helps keep it from sticking.