Gluten Free Waffles

https://cookieandkate.com/2014/easy-gluten-free-oat-waffles/

INGREDIENTS

• 1 ½ cups (128 grams) oat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Pinch of cinnamon, optional
• ¾ cup room temperature milk
• 5 tablespoons melted butter or oil
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: warmed milk, oil or butter, eggs, maple syrup and vanilla extract. 
2. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
3. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve

Sweet Corn cakes

These recipe is designed to use cast iron pans like the corn stick pans or these.

Ingredients

8 Tbsp butter

2 Tbsp honey

2 eggs
1 ¼ cup water

1 ½ cup cornflour
3/4 teaspoon salt

½ cup gluten free flour

3 Tbsp buttermilk powder
½ teaspoon baking soda

½ tsp baking powder

Heat oven to 425, place fritter pans in the oven to heat for 15 minutes.

Melt butter in small saucepan and remove from heat. Set aside 2 Tbsp for later. Add water and honey to saucepan with butter, then whisk in eggs.

In a bowl mix flours, salt, buttermilk powder, baking soda and baking powder, mix in wet ingredients and set aside for 5 minutes.

Remove pans from oven and brush with 2 Tbsp melted butter on bottom and sides. Divide into the 14 wells and bake for 15 minutes till the centers spring back when pressed.

Serve right away with honey butter (mix 2 parts soft butter with 1 part honey)

Notes: Last time I tried it with 1 1/4 c cornflour, needed a little more batter all together as well as needing it a little drier. Try with 1 1/2 c corn flour.

Savory crookneck waffles

Still a little bit of a work in progress because I want to see if I can increase the amount of squash without the texture suffering. Really happy with the initial results though!

This is a great use for older tougher squash, mine had visible whole seeds that refused to get grated but they didn't cause a problem at all.

Dry Ingredients
200 g (1 1/2 cups) oat flour
200 g (1 1/2 cups) cornmeal (stoneground)
2 tsp baking powder
2 tsp baking soda
1 heaping tsp kosher salt
1 tsp ground cumin
1 tsp ground corriander
1 Tbsp ground red chili (this is a mild ground chili, I would recommend subbing with 1 Tbsp hot smoked paprika and 1/2 tsp cayenne, then going spicier if desired)

Wet Ingredients
330 g (1 1/3 cups) milk
1/2 cup oil
2 large eggs
2 Tbsp molasses
470 g (aprox) grated yellow summer squash. I forgot to note the volume of this but it was one medium squash.

Mix all dry ingredients. If you do not have oat flour just weigh out rolled oats and run them through the food processor until they are a fine flour.

Mix all wet ingredients. Pour wet ingredients over dry and mix well. Let sit for 10 minutes and then start warming up your waffle iron.

I cooked this on a belgian style waffle iron on temp 4.5 out of 6. Make sure to oil the  iron after every waffle, this is sticky stuff.

Serve with sour cream, hot sauce and fresh tomatoes! Maybe with a fried egg on top :)