Brown Rice Waffles
- 1 cup uncooked brown rice
- 1/3 cup sunflower seeds OR cashews, almonds, etc.
- 1/3 cup unsweetened coconut (Can use 14 oz coconut milk, instead, and omit the water.)
- 1 Tbsp flax seed
- 1 Tbsp cornstarch OR arrowroot powder
- 1/2 tsp salt
- 1/2 tsp maple flavoring OR 1 t. vanilla, optional
- 2 cups water
- 1 cup cooked brown rice warm or cold
BLEND uncooked rice and all the ingredients, except the cooked rice, until very smooth.
ADD cooked rice and blend well. It will be thick, so you may need to add a little more water and help it along with a spatula.
LET it sit for 5 minutes for flax seeds to activate. Then add a bit more water to desired consistency.
POUR into preheated, oil-sprayed waffle iron.
COOK for 3-4 minutes on the highest heat, or until golden.
SERVE immediately or cool on racks.
REFRIGERATE or freeze for easy meals later on!
Some people ask me, why do you blend uncooked rice AND cooked rice in the same batch? Basically the raw rice, once blended, becomes the equivalent to flour in your recipe. You always use raw flour in waffles, right? Then the cooked rice is the thickener and adds body to the batter–just like oats do when you add them last. So don’t let the uncooked and the cooked rice confuse you!
I have a small round Cuisinart waffle iron. It cooks waffles so hot that they are done in 3 minutes! Sure makes waffles go a lot faster!
Also, if you have a large blender or Vitamix, you can double the recipe in one blender load.
If you’d rather do millet waffles, you will need to cut the water down a little, and make sure that you are using cold leftover millet or really thick millet. Millet doesn’t thicken as well as rice does, so the batter tends to be more runny. However, the end result is that millet waffles are even fluffier than the rice ones!