Tiny foods have a special delight. I recently acquired a Dash mini waffle maker that has made Wednesdays mostly into "‘Waffle Wednesdays.” I grew up loving waffles, but after finding out about my own multiple food allergies in my late teens, I thought they were a food of the past. But, now in my mid 30s, I have devised a variety of waffly recipes that give true savory, grown-up delight with a dash of nostalgia.
Makes about 10 mini waffles (serves two for dinner)
Ingredients
Dry
½ cup gluten-free oat flour
⅓ cup green banana flour
½ cup Maskal teff flour
2 tablespoons flax seed meal
2 tablespoons chopped rosemary
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
Wet
1 ½ cup water or vegetable broth
oil for waffle makers
Top with what you love. As seen here, melted Red Rock Blue Cheese and caramelized onion plus fresh tomato make for a satisfying —and dare I say sophisticated —dinner (plus a little broccoli salad on the side). But, really just about any topping (think hummus, cheese, avocado, fresh veggies or grilled veggies with oil) are wonderful. A drizzle of rich balsamic works, too.
Method
Preheat and grease waffle makers with neutral oil. Preheat oven to 200 to keep waffles warm as you cook.
Whisk together dry ingredients. Add in broth. Stir well— since there is no gluten, do not be afraid of overmixing.
Let batter stand for 10-15 minutes as waffle makers preheat.
Pour scant quarter cup fulls of batter onto waffle makers. Let cook for 4 minutes or until the waffles release easily. Pop waffles in oven as you work in batches as they are best served warm.
Top your waffles and let cheese melt slightly if adding.