|(Sally Pasley Vargas for The Boston Globe)|
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|
|1/2||cup plain yogurt|
|1 1/4||cups milk, plus more if necessary|
|2||tablespoons olive oil|
|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