Rice waffles with fruit sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Safflower oil or cooking spray; to coat waffle iron | ||
| ¾ | cup | Sifted rice flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 1 | pinch | Salt |
| 1 | tablespoon | Honey |
| 2 | Eggs; separated | |
| 1 | cup | Nonfat milk |
| ¼ | cup | Safflower oil |
| 1 | cup | Cooked rice |
| 1 | cup | Sliced strawberries |
| 2 | teaspoons | Date sugar or maple syrup |
| 2 | teaspoons | Arrowroot powder |
| cup | Nonfat yogurt | |
Directions
Recipe by: the California Culinary Academy Preparation Time: 0:40 1.
Preheat waffle iron and lightly brush with safflower oil.
2. In a medium bowl combine rice flour, baking powder, nutmeg, cinnamon, and salt. In a separate bowl combine honey, egg yolks, milk, the ¼ cup safflower oil, and rice. Beat egg whites until stiff peaks form. Combine dry and wet ingredients, then fold in egg whites.
3. Preheat oven to 200 degrees F. Cook waffles, one at a time, keeping them warm in the oven on a heatproof platter. In a small saucepan combine strawberries, date sugar, and arrowroot. Cook over medium-high heat until thick. Let cool slightly, then mix with yogurt.
4. Pour strawberry sauce over warm waffles and serve.
Makes about 8 waffles.