Belgian Buckwheat, Rye, Rice and Coconut Flour Waffles
- Preparing Time: 15 minutes
- Total Time: 20 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 cup coconut oil
- 1 teaspoon baking powder
- 2 tablespoons sugar
- 1/2 tsp vanilla extract
- 1/4 cup buckwheat flour
- 1/4 cup rye flour
- 1/4 cup brown rice flour
- 1/4 cup coconut flour
- 2 eggs separated
- 1 + 1/2 cups 2% milk
- Carbohydrate 137.635915363066 g
- Cholesterol 14.3233333590793 mg
- Fat 27.147892522493 g
- Fiber 21.2628388243271 g
- Protein 24.3460175177963 g
- Saturated Fat 20.0744811834815 g
- Serving Size 1 1 Serving (264g)
- Sodium 1515.70096932337 mg
- Sugar 116.373076538739 g
- Trans Fat 2.25178958516664 g
- Calories 834 calories
Preheat your Belgian waffle iron. Measure and place all dry ingredients in a glass or ceramic mixing bowl. Separate the eggs, placing the whites aside for the moment. Combine the egg yolks and coconut oil well, then add the milk and vanilla extract. You may need to place the liquids in the microwave for 30 secs., to keep the coconut oil from solidifying. (You may substitute canola or other vegetable oil in place of the coconut oil.) Combine the dry ingredients with the milk, egg mixture and blend until batter is evenly mixed. Caution here: DO NOT OVERMIX. In a separate clean glass or ceramic bowl, whisk the egg whites until frothy and stiff. Gently fold the whites into the batter, again being careful to blend only until evenly distributed. Pour batter onto well canola oil sprayed, hot waffle iron and cook until evenly browned. Serve with butter, fruit, maple syrup, or whatever excites your palate. I use a square waffle iron and the recipe will make about 6 waffles. You'll get less with a round waffle iron.
