Gluten Free Cinnamon Almond Waffles

These waffles use Sue Gregg’s Blender Waffle/Pancake batter as the base. Having most of the prep work done in the evening makes these waffles quick and easy in the morning.

Ingredients:

• 1 Cup Brown Rice
• 1/2 Cup GF Oatmeal
• 1 3/4 Cup Buttermilk
• 2 Tbsp Olive Oil (or coconut oil)
• 1 tsp pure vanilla extract
• 1/2 tsp pure almond extract
• 1-2 tsp ground cinnamon
• 1/4 Cup almonds (optional)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 2 Tbsp ground flax seeds

Directions:

In the evening:

1. Place buttermilk, brown rice, oatmeal, olive/coconut oil, vanilla extract, almond extract, and cinnamon in blender.
2. Blend at high speed for 3-5 minutes until well blended. Allow to sit overnight.

In the morning:

1. Preheat waffle iron.
2. Chop nuts and set aside. (optional)
3. Combine baking powder, baking soda, and salt.
4. Add egg, baking powder mixture, and ground flax seed to the blender. Blend until thoroughly mixed.
5. Add optional nuts to blender. Pulse a couple of times to mix into batter.
6. Follow your waffle iron instructions for cooking your waffles.

We have a belgium waffle maker. This recipe makes 4 belgium waffles. I usually make some of these up in advance and freeze them. D heats them up in the toaster in the morning.