Ingredients
Waffle batter
- 130g rolled oats
- 2 tsp baking powder
- 1/2 tsp salt
- pinch of cinnamon, optional
- 100g buttermilk, or milk of choice
- 75g coconut oil
- 2 large eggs
- 30g maple syrup
- 1 tsp vanilla extract
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add rolled oats to the mixing bowl. Mill 30 sec/speed 9.
Add other dry ingredients: baking powder, salt and cinnamon. Mix 10 sec/speed 5. Set aside in another bowl.
Put coconut oil in mixing bowl and melt 1 min/50˚/speed 4 (you can use butter instead if you prefer, just allow longer for it to melt).
Add the rest of the wet ingredients: buttermilk (I always seem to have this on hand as I make butter regularly, but any milk is fine), eggs, maple syrup and vanilla. Mix 20 sec/speed 6.
Return dry ingredients to the mixing bowl. Gently mix 8 sec/speed 3 until just combined.
The mixture may still look lumpy, this is OK. Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Preheat your waffle iron now.
After 10 minutes give the batter one more swirl with the spatula. Pour or ladle batter onto heated waffle iron, enough to cover the centre and most of the central surface area, and close the lid. I set my waffle iron to just past halfway on the light - dark scale, and cook for just under 2 minutes per waffle. Once waffle is golden, transfer to a cooling rack. Don't stack your waffles on top of each other or they'll go soggy.
Repeat with remaining batter. Serve with fruit, yoghurt and maple syrup. My favourite topping is Basic Cook Book apple sauce (without the sugar), coconut yoghurt (Quirky Cooking), fresh blueberries and maple syrup.
Tip
If you don't have a waffle maker, this recipe can also be made successfully as light and fluffy pancakes.
Converted from the Easy Gluten Free Oat Waffles recipe at www.cookieandkate.com
A note on cooking time: 10 minutes preparation, 10 minutes resting and 10 minutes to cook.
Waffles will freeze well. Slightly undercook waffles to be frozen and then reheat in toaster and serve immediately.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Really easy to make and delicious! Leaving the mixture for 10 mins is definitely needed and worth it. Thank you for this recipe 😊