Saturday, October 21, 2006
Hypoallergenic Fruit Waffles or Pancakes
This is an original (and I think rather unique) recipe I created today. I'm still tweaking it quite a bit, so please do share your comments, experiences and variations.
This recipe is completely free of all common allergens as well as being gluten-free and vegan. The baking soda reacts with the slight acidity of the fruit to provide leavening, so no baking powder or other acid is necessary. The flax seed takes the place of both eggs and oil. I made my waffles with water, but substituting fruit juice would give them a stronger and sweeter flavor.
You can, of course, substitute types of flour and fruit freely for different tastes. Just use any combination of flours to make a total 1 cup of flour per batch. A gluten-containing flour will probably rise more than rice or other gluten-free flour will. With the gluten-free recipe you'll want to fill your waffle iron or other container almost full, as it rises just a little.
Basic Fruit Quick Bread
Mix together and set aside:
2 Tbs. flaxseed meal (ground flax seed)
1/4 cup very hot water
In large bowl combine:
1/4 cup sweet rice flour
3/4 cup brown rice flour
3/4 teaspoon baking soda (a.k.a. sodium bicarbonate or bicarbonate of soda)
1/8 teaspoon unrefined sea salt (additive-free salt--no iodine added!--is a must if you're allergic to corn)
To dry ingredients, add
1 cup fruit puree * or all-natural applesauce
1/4 to 1/2 cup water or fruit juice
Mix just until blended. Bake in waffle iron.
Makes about 2 large waffles or 4 small waffles. These are dense and filling.
* The amount of fruit puree does not have to be quite exact. You'll want to adjust the amount of added liquid accordingly.
To make fruit puree: core and (if desired) peel a large pear and puree in blender with 1/4 cup water or fruit juice or amount needed to process. Slicing the fruit before processing helps the blender work better. You can also use other fruits (apple or banana work well) or a combination of fruits.
Suggested add-ins: 1 tsp-1 Tbs honey or other sweetener, 1/4-1/2 tsp. spice such as cinnamon, ginger, or nutmeg.
If you are not greasing your waffle iron in any way, you'll probably do better to use the lesser amount of water listed, as the batter sticks less if it's stiffer. Just heap it onto the waffle iron with a spoon. My waffle iron takes about a cup of batter to fill it.
For a fluffier waffle, cook the 2 tbs. flaxseed with 1/4 cup water until gelled, then cool to room or refrigerator temperature and whip as you would egg whites (you can add 1/8 cup (3 Tbs) more water if needed). It won't beat up like egg whites, but it will retain some air bubbles and get a bit fluffy.
If you use a gluten-containing flour and are going to grease the waffle iron, try cutting the flaxseed meal down to 1 Tablespoon in 1/4 cup of hot water. You can use the smaller amount of flax with the rice flour, too--it still works, but yields a batter that is a little more grainy.
To make other breads:
For pancakes, simply add more water to reach desired consistency and fry in nonstick pan.
I expect this recipe could be baked in muffin tins or a bread pan as well, but I haven't figured out the temperature and time exactly yet.