The prospect of wild rice, maple syrup, and rhubarb together on a plate enticed me to get my waffle iron out again. The resulting crisp, nutty waffles tasted wonderful on their own, but adding cherry-rhubarb maple syrup was a perfect complement to the waffles. Complex and hefty enough to be a stand-alone meal, I didn’t even miss having bacon.
Never have I tasted a heartier waffle, so I highly recommend these for brunch, or when you are in the mood to enjoy breakfast for dinner. Now I have one more reason to wish my rhubarb would grow faster–so I can enjoy another batch of wild rice waffles!
Wild Rice Waffles with Pecans - gluten free and dairy free
- 1/2 cup oat flour*, packed
- 1/4 cup sweet rice flour
- 1/4 cup tapioca flour
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt, optional (omit salt if using salted butter)
- 2 eggs, separated
- 2/3 cup almond milk, at room temperature
- 1/4 cup melted butter or sunflower oil
- 1 cup cooked wild rice**
- 1/2 cup chopped pecans
- Whisk together flours, baking soda, and salt. In a separate bowl, whisk together egg yolks, almond milk, and butter or oil. Stir together wet and dry mixtures until just combined.
- Preheat waffle iron. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into batter, followed by cooked wild rice and chopped pecans. Grease the waffle iron lightly with oil or butter and pour in batter. Cook waffles according to waffle iron directions, until golden and crisp on the outside and batter is cooked through inside. Serve waffles warm with pure maple syrup or cherry-rhubarb-infused maple syrup.
*from certified gluten-free oats if avoiding all gluten
**To prepare wild rice, bring 1 and 1/2 cups water to a boil. Add 1/2 cup dry wild rice and 1/4 teaspoon salt and reduce heat to simmer. Cover and simmer for 50 minutes, then drain wild rice and measure out 1 cup.
Adapted from Taste of Home