There is something rather lovely about waffles. They look so fancy and decadent, but in fact, they’re super easy to make. They sing lazy Sunday mornings with fresh fruit, strong warm coffee and crunchy, chewy waffles. Well, that is if you like your waffles crunchy…..isn’t that the age old arguement? Crunchy or soft? How do you like your waffles?
When I first got my waffle maker, I HAD.NO.IDEA. I’d never eaten a waffle before, let alone make one. It really was a case of – “well, seen plenty of waffles on instagram….and there’s only so many ways you can bake a batter….so let’s make these babies and see what happens!” And they were terrific. Really yummy. Well, I got the big thumbs up from the Grunkies, and that’s good enough for me. Those girls are a tough crew and always ready with their honest critique on all things Birdseed!
I guess you’re wondering why I chose millet. Great question! Well, I could easily have made them with buckwheat or chick pea or brown rice or even quinoa flour….but I LOVE millet. I love the texture that it imparts to baked goods. I love the subtle sweetness and gentle aroma of millet. And bottom-line, I like mixing it up. I like diversifying my exposure and my family’s exposure to different grains. I do feel that if you use one grain 90% of the time in your baked goods, then your dietary approach becomes somewhat mono-grain, and you’re potentially omitting the consumption of important minerals and vitamins and nutritional benefits that another grain might offer. Simply put: mix it up. Spread your dietary net far and wide. Give your body the chance to harvest the nutrients it needs from a range of sources, and then I think you’ll do well and your body will reward you with the health and vitality you crave.
So without further waffle (hahahaha! ‘S’cus the pun!). Here’s my MILLET WAFFLE recipe. I do hope you enjoy it. Please let me know what you think.
Birdseed Millet Waffles
150g millet flour
90g tapioca starch
60g glutinous rice flour
1 – 2 Tbsp sugar
1 small Tbsp psyllium husk
1/8 tsp xanthan gum (optional** Please see note)
3 tsp baking powder
1 Tbsp vanilla essence
1/3 tsp salt
300 – 350g mylk/milk of choice
Blitz ingredients all together, and cook in your waffle maker until desired crunch or soft is achieved. You can even cook these babies as a hot cakes. So much fun and goodness to be had and to enjoy! If the mix is too thick (not all xanthan gums have the same viscosity), just add some more liquid until desired pouring consistency is achieved. I like to make something that is similar to a loose hot cake or pikelet mix. Allow your batter to sit for 5 mins until you make the final D. **Millet is a hydrophobic grain – it resists taking in liquids. It will eventually – you just need to give a little time to get acquainted with the mylk. Also, psyllium husk will absorb more liquid over time. However, not all millets are equal in liquid lovin’ properties, so if you feel that you batter is too sloppy after 5 mins, add a little more psyllium husk or xanthan gum to thicken. 🙂