Wednesday, August 6, 2008

Garbanzo-Oat Waffles

One of my favorite waffle recipes actually has bean flour! I got it from Below is paraphrased and includes my own versions.

Garbanzo-Oat Waffles

1 cup oats, old fashioned or quick
1/2 cup garbanzo bean flour
1 and 1/4 cup water
1 Tablespoon vegetable oil
2 teaspoons honey
1/4 teaspoon salt (optional)
1/2 teaspoon baking powder

Grind oats in blender to make flour. Add other ingredients and blend. Let sit for a few minutes, then blend again for a couple seconds. Pour into heated, oiled waffle iron.

I've found that you may replace the garbanzo flour with home-ground lentil or yellow split-pea flour. Simply grind dry legumes in a blender to make the flour. Each legume has a slightly different flavor, but each of the ones I've tried are mild (yellow split pea, red lentils, green lentils). You can make several small recipes and see what you like best. The waffles made with lentils or split peas aren't as creamy and light as the garbanzo flour ones. They are more heavy, and the lentil ones are more nutty. More wholesome is how I describe them. I have found, however, that if I decrease the proportion of bean flour to oat flour, it lightens the waffles. Updated note: I now routinely use lentils rather than garbanzo bean flour. I love the yummy wholesome-ness of these waffles, and the practicality of using lentils! I've adapted the recipe; see my post "Deliciously Wholesome Oat-Lentil Waffles."

These waffles, no matter what bean/legume flour you choose, offer a combination of protein and complex carbohydrates. Top them with fruit, fruit purees, or syrup. The girls and I have them often with applesauce on top, or simply with drizzled honey. Simply pureeing strawberries or peaches is delicious. Just put fruit, fresh, frozen, or canned, in a blender. Add liquid(water or fruit juice) if needed to puree. You can thicken the puree with fruit jel(modified cornstarch) if you like. For extra special waffles, you can have strawberry or peach puree, topped with blueberries and coconut. Or some other yummy variation. : ) Try prune spread(see the previous oat waffle post). I like prune spread mixed with strawberry sauce that I keep in my freezer. I also like bottled apricots and pineapple, together with coconut and some of the juice thickened with fruit gel as a topping for waffles. I haven't tried it with this particular kind of waffles.

We enjoy waffles several times a week. I make a big batch at a time, and place waffles on a cooling rack as they're done. Then after breakfast, I put extra waffles into a gallon-size freezer bag and freeze. During the week, I can just gently microwave the waffles to reheat them(it takes just a few seconds). You can also place them directly into a toaster.


Anonymous said...

when you are making the 3 cups oats & 1 cup bean...are you using 3 3/4 cups water? It seems really runny to me. Thanks for your help!

homebaker said...

Sorry I missed your question somehow- best I can say is look at my most recent waffle post, "deliciously wholesome oat-lentil waffles," if you're grinding your own beans. If you're using garbanzo bean flour, follow the "garbanzo-oat waffles."

The batter does seem too thin until it sits a few minutes. If it's still thin after it's sat 10 min, I would use less water the next time.