Quick Waffles, with leftovers to toast
Gluten-free, lactose-free, FODMAP friendly
Prep time: 45 mins
It’s worth keeping GF Bisquick on hand just to make these waffles and the rhubarb-and-dumplings dessert. GF Bisquick is a little pricey, but on balance it’s easy to use.
- 2 2/3 cups Gluten-Free Bisquick baking mix*
- 1/3 cup teff flour (this whole grain flour gives the waffles nicer color and better nutrition)
- 3 cups unsweetened plain almond milk
- 1/3 cup extra light olive oil
- 2 eggs
- Optional: ½ cup chopped nuts
- Brush your waffle iron with a bit of the extra-light olive oil, and plug it in.
- While it preheats, stir up the ingredients with a wire whisk.
- Pour a scant ½ cup of batter onto each section of the waffle iron (more or less, depending on the size of your waffle maker’s sections). Bake until the profuse steaming slows down, then half a minute more so they can get just a touch browner.
- Carefully remove from waffle iron with a fork.
- Eat fresh, or cool completely on a wire rack. Package leftovers in freezer containers or bags.
Cooking for One:
Freeze as many as you can’t eat right away. This is a big batch, but it creates an ultimate comfort/convenience food: toaster waffles. My favorite topping: Fresh or frozen-and-thawed blueberries and sliced strawberries, with a touch of almond milk or whipping cream (avoid half and half, which contains lactose).