Mochi Waffles - Updated Success!
Adapted from this Easy Vegan Mochi 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)
- 1-1/4 cups So Delicious Unsweetened Coconut Milk (Amazon) (quart size - larger size packages have sunflower lecithin)
- 1/4 cup avocado oil (Amazon)
- Spray avocado oil (Amazon)
Dishes you'll have to wash:
- Bowl
- Measuring cup and spoons
- Waffle iron (ideally with ceramic-coated plates instead of Teflon - this batter sticks like crazy - I cannot recommend this one on Amazon enough)
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 about 4 tablespoons of batter to it and close the lid. (It is better to use too much than too little, because if you use too much it will ooze out the sides and spread the iron apart whereas if you use too little you'll just have edges or corners which aren't quite filled in.)
- Steam will escape from the waffle iron while it is cooking. Once it stops steaming, it is mostly cooked. Give it about another 30-90 seconds to crisp it up a bit more, depending on how you like it.
These are great topped with blueberries and some local maple syrup!