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HSN_WaffleBakerManual:HSN_WaffleBakerManual
Gluten Free Health Waffles
Makes 2 waffles
INGREDIENTS
1 cup millet, soaked in water 3 hours
1 cup buckwheat, soaked in water 3 hours
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup water
METHOD
1
Drain millet and buckwheat. Add to bowl of food processor with all
remaining ingredients and process until smooth. Scrape sides and
pulse a few times.
2
Spray preheated Waffle Baker with nonstick baking spray. Scoop up
a slightly rounded cup of batter and pour into the center of the
baker. Using the bottom of the cup, gently but quickly nudge the
batter towards the edges to even it out. Set timer for 3:00 - 4:00
minutes on dark setting.
PRESENTATION
Serve hot with your favorite toppings.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
4/21/11
2:05 PM
Page 27
27
Black and White Waffles
Makes 8 Servings
INGREDIENTS
1 recipe plain waffles, see page 16
1 recipe chocolate waffles, see page 23
METHOD
1
Spray preheated Waffle Baker with nonstick baking spray.
2
Add 1/2 cup of plain waffle mix to one side of Waffle Baker and add
chocolate waffle mix to the other side. Spread mixture out quickly
and evenly. Remove when baked to desired doneness and serve with
chocolate and vanilla glaze.
Chocolate Glaze
4 ounces chocolate chips
3 tablespoons butter
3 tablespoons water
1 1/2 cups powdered sugar
Melt chocolate, butter and water in microwave until hot, stir until
smooth. Stir in powdered sugar. Drizzle over chocolate waffle.
Vanilla Glaze
2 cups powdered sugar
1/2 teaspoon quality vanilla
2 tablespoons milk
Stir together and drizzle over plain waffle.
Recipes courtesy of Marian Getz and Debra Murray
28
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