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Pecan Chestnut Waffles
Gluten-free by Susan Turner! Susan developed these for a friend who can’t eat anything with wheat or gluten. She says, “Chestnut flour is expensive, but worth it for the flavor.” If nuts are an issue, substitute an equal volume of a combination of flours like rice, millet, corn, or oat (many celiacs do fine with oats). If you want to substitute an oil for butter, feel free to do that too!
Makes 12 waffles
| 1 1/3 cups quinoa flour | 1 Tbsp. Sucanat |
| 2/3 cup chestnut flour | 3 eggs, separated, whites beaten to stiff peaks |
| 3/4 cups pecans, finely chopped | 1 1/8 cups water |
| big pinch salt | 1 Tbsp. or more melted butter or ghee |
| 1 teaspoon baking powder | 1 Tbsp. gluten-free vanilla |
| 1/4 teaspoon ground cardamom | |
| Zest of one lemon, or half an orange |
Start heating a lightly oiled waffle iron. Choose the "browner" setting, so the griddle gets nice and hot. Mix all the dry ingredients in a good-sized bowl. Add the eggs yolks, melted butter and vanilla, Stir (all the dry stuff won't mix in...just get the mixing started). Add the water in batches, stirring quickly, to make a loose-ish batter. Then, fold in the egg whites -- mixing enough that there aren't great chunks of egg white, but not so much as to deflate the batter.
Cook 'em up, using about 1/3 cup batter for each waffle. The hot griddle makes all the difference. You want waffles that are crisp on the outside. While the batter works, as is, for pancakes, Susan suggests increasing the water to 1 1/4 cups, and the melted butter to 1 1/2 tablespoons.
You can substitute macadamia nut or grapeseed oil for the butter. Susan sent me toppings to try besides the usual straight maple syrup. Here are two: 1. Maple cranberry compote: Put a cup of maple syrup in a saucepan together with a half cup fresh cranberries. Bring to a boil, reduce heat, simmer, stirring occasionally, until the cranberries burst. Ladle over waffles or pancakes. 2. Second topping: Full-fat Greek-style or sheep's milk yogurt and rose syrup: Put two waffles on a plate, top with a generous dollop of yogurt, and a drizzle of rose syrup. My mother used to warm honey or rice syrup with cinnamon and drizzle it over sliced fresh fruit to top pancakes or waffles -- Debra.