Here is my recipe for Tapioca Waffles and a tasty way
to use them for something other than Breakfast.
HELP: I’m still looking for a recipe for pizzelles ….
2 eggs – separated (I use Ener-g Egg replacer
since we also can’t have eggs. I need to try
this recipe with gelatin)
1 c buttermilk (add 1 Tble of vinegar to any milk
substitute. I use rice vinegar. Regular milk
substitute can also be used)
1/4 c oil
1 cup Rice Flour (I’ve also used garbanzo bean flour)
1/2 c tapioca flour
1 1/2 tsp baking soda
1 tsp baking powder.
( I will sometimes add some vanilla powder
for taste)
Beat egg whites to form dry peaks (or whip egg replacer lightly)
Set aside. Mix egg yolks with buttermilk and oil.
In another bowl, mix dry ingredients.
Add egg yolk mixture to dry ingredients.
Then fold in egg whites (or whipped egg replacer).
Bake in a well oiled and heated waffle iron.
ROAST CHICKEN ON WAFFLES
(or toast points)
yields: 6 servings
Can also be made up ahead of time and frozen
in freezer bags.
2 c. cooked chicken
Rosemary, salt, pepper to taste
3 Tble oil / casein free margarine
2 Tble chopped onion or flakes
1 clove of garlic, crushed (can be left out if needed)
3 Tble flour (I used sweet rice flour or corn starch)
1 1/2 c. veg/chicken broth
nutmeg, cayenne pepper to taste
6 waffles
Saute onion in butter in saucepan until tender.
Add garlic. Cook over low heat for 5 min.
Add flour. Add broth. Cook until thickened
and bubbly, stirring constantly. Reduce heat.
Simmer 10 min longer. Stir in chicken and spices.
Cook until heated thru. Toast waffles/toast in the meantime.
Spoon chichen mixture over waffles.
Garnish with parsley.
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