 |
(Sally Pasley Vargas for The Boston Globe) |
Let's Eat
Makes six 7-inch waffles
These waffles, made with oats but no flour, bring the wheat-sensitive back to the kitchen table on Sunday mornings. Add a dollop of your favorite yogurt, some fresh fruit, and some real maple syrup. You need a waffle iron.
| 3 | cups gluten-free rolled oats |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 2 | eggs |
| 1/2 | cup plain yogurt |
| 1 1/4 | cups milk, plus more if necessary |
| 2 | tablespoons olive oil |
| 1 | tablespoon honey |
| 1 | teaspoon vanilla extract |
| Vegetable oil spray (for the iron) |
1. Heat a waffle iron. Set the oven at 300 degrees.
2. In a food processor, grind the oatmeal until it resembles coarse flour. Add the baking powder, salt, eggs, yogurt, 1 1/4 cups milk, olive oil, honey, and vanilla. Work until blended.
3. Pour the batter into a bowl and set aside for 5 minutes. The mixture will thicken as it sits; add more milk if necessary.
4. Spray the waffle grid on both sides with cooking spray (even nonstick surfaces need a little). Make waffles using about 1/2 cup batter or what is recommended in the manufacturer’s instructions. Set waffles directly on an oven rack until all are done.
Sally Pasley Vargas 
© Copyright 2011 Globe Newspaper Company.
