Guest guest Posted February 8, 2009 Report Share Posted February 8, 2009 Hazel's Rice and Nut Waffles Source: My friend Hazel ~ tried and true/delicious every time! This recipe involves " prior planning " . The results are a crispy, crunchy waffle that is delicious! Soak overnight or at least two hours: 1 cup long grain brown rice 1 1/2 cups water In the morning, plug in waffle iron. Now put the soaked rice and water in the blender and blend with: 1/2 cup nuts -OR- sesame seeds Blend until very creamy, three minutes or more. Now add and blend again: 1/2 cup cooked brown rice 1 1/4 cup more water 1/2 tsp (plus) salt When waffle iron is very hot, reblend batter and pour gently and systematically into lightly greased (or PAM sprayed) iron. Fill grids to cover well - using about 1 cup batter. Leave open 15 to 30 seconds. Gently lower the cover. Bake about 10 minutes or until they begin to brown. DO NOT open the waffle iron to check waffles before time is up. Serve hot or freeze and toast before serving. This recipe makes 8 waffles in a 2 piece waffle iron. NOTE: Filberts (hazelnuts) require 1/4 cup more water. NOTE: The first greasing of the iron should be sufficient. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2009 Report Share Posted February 22, 2009 We made these waffles for breakfast yesterday. In our waffle iron, they had to cook wayyyyyyy longer than 10 minutes---25-30 minutes for each batch. (I realize that sounds crazy; it felt crazy to us while we were doing it.) We have a Belgian waffle maker but poured them to be thin---even so, they cooked that long. We used pecans as our nut of choice. When the waffles were done, they were crispy, and they were very tasty with a teaspoon of maple syrup and a tablespoon of peanut butter on each one. When we make them again, we're going to try adding seasonings---vanilla, ginger, and maple sugar all come to mind. I think this recipe could make some really tasty pizelles (that would cook much faster than the waffles!) if anyone has a pizelle maker. I appreciate that these waffle are made solely with whole grains and nuts, because I've found that if I use whole grains as the only grains at breakfast, and if I avoid cane sugar entirely at breakfast, my energy stays much more stable throughout the day. Thanks for posting the recipe, LaDonna! On Sat, Feb 7, 2009 at 11:49 PM, ilovetocookvegan2 < gracioushospitality wrote: > > Hazel's Rice and Nut Waffles > Source: My friend Hazel ~ tried and true/delicious every time! > > This recipe involves " prior planning " . The results are a crispy, > crunchy waffle that is delicious! > > Soak overnight or at least two hours: > > 1 cup long grain brown rice > 1 1/2 cups water > > In the morning, plug in waffle iron. Now put the soaked rice and water > in the > blender and blend with: > > 1/2 cup nuts -OR- sesame seeds > > Blend until very creamy, three minutes or more. > Now add and blend again: > > 1/2 cup cooked brown rice > 1 1/4 cup more water > 1/2 tsp (plus) salt > > When waffle iron is very hot, reblend batter and pour gently and > systematically into lightly greased (or PAM sprayed) iron. Fill grids > to cover well - using about 1 cup batter. Leave open 15 to 30 seconds. > Gently lower the cover. Bake about 10 minutes or until they begin to > brown. DO NOT open the waffle iron to check waffles before time is up. > > Serve hot or freeze and toast before serving. > > This recipe makes 8 waffles in a 2 piece waffle iron. > > NOTE: Filberts (hazelnuts) require 1/4 cup more water. > > NOTE: The first greasing of the iron should be sufficient. > > > -- " This isn't a matter of Republican and Democrat. It's not liberal. It's not conservative. It's simply common sense. This is a national emergency. . . . You have to be honest about the way the biosphere works, and we have to move this country very rapidly in a different direction. " --John Orr Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 22, 2009 Report Share Posted February 22, 2009 Sally, that is a LONG time to cook, but I suspect that each waffle maker may be different. Hazel is a dear friend and I have always appreciated that she shared this recipe with me. I enjoy their 'nutty' flavor. Adding new ingredients will be fun and interesting. . ..keep us posted. LaDonna On Sun, Feb 22, 2009 at 10:49 AM, Sally Parrott Ashbrook <sally.parrott wrote: > We made these waffles for breakfast yesterday. In our waffle iron, they had > to cook wayyyyyyy longer than 10 minutes---25-30 minutes for each batch. (I > realize that sounds crazy; it felt crazy to us while we were doing it.) We > have a Belgian waffle maker but poured them to be thin---even so, they > cooked that long. We used pecans as our nut of choice. When the waffles > were done, they were crispy, and they were very tasty with a teaspoon of > maple syrup and a tablespoon of peanut butter on each one. > > When we make them again, we're going to try adding seasonings---vanilla, > ginger, and maple sugar all come to mind. I think this recipe could make > some really tasty pizelles (that would cook much faster than the waffles!) > if anyone has a pizelle maker. I appreciate that these waffle are made > solely with whole grains and nuts, because I've found that if I use whole > grains as the only grains at breakfast, and if I avoid cane sugar entirely > at breakfast, my energy stays much more stable throughout the day. > > Thanks for posting the recipe, LaDonna! > > On Sat, Feb 7, 2009 at 11:49 PM, ilovetocookvegan2 < > gracioushospitality wrote: > >> >> Hazel's Rice and Nut Waffles >> Source: My friend Hazel ~ tried and true/delicious every time! >> >> This recipe involves " prior planning " . The results are a crispy, >> crunchy waffle that is delicious! >> >> Soak overnight or at least two hours: >> >> 1 cup long grain brown rice >> 1 1/2 cups water >> >> In the morning, plug in waffle iron. Now put the soaked rice and water >> in the >> blender and blend with: >> >> 1/2 cup nuts -OR- sesame seeds >> >> Blend until very creamy, three minutes or more. >> Now add and blend again: >> >> 1/2 cup cooked brown rice >> 1 1/4 cup more water >> 1/2 tsp (plus) salt >> >> When waffle iron is very hot, reblend batter and pour gently and >> systematically into lightly greased (or PAM sprayed) iron. Fill grids >> to cover well - using about 1 cup batter. Leave open 15 to 30 seconds. >> Gently lower the cover. Bake about 10 minutes or until they begin to >> brown. DO NOT open the waffle iron to check waffles before time is up. >> >> Serve hot or freeze and toast before serving. >> >> This recipe makes 8 waffles in a 2 piece waffle iron. >> >> NOTE: Filberts (hazelnuts) require 1/4 cup more water. >> >> NOTE: The first greasing of the iron should be sufficient. >> >> >> > > -- > " This isn't a matter of Republican and Democrat. It's not liberal. It's not > conservative. It's simply common sense. This is a national emergency. . . . > You have to be honest about the way the biosphere works, and we have to move > this country very rapidly in a different direction. " --John Orr > > Quote Link to comment Share on other sites More sharing options...
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