Free of Allergies:

Wild Rice Waffles

(9 servings)

Ingredients:

• 1 cup brown rice flour
• 1/3 cup tapioca flour
• 2 tsp. baking powder (low sodium)
• 1/2 tsp. cinnamon
• 1/4 tsp. sea salt, fine grain
• 2/3 cup wild rice, cooked
• 1 TBS flaxseed, ground
• 2 whole eggs
• 3/4 cup milk (rice, cows, almond, goats)
• 1/4 cup vegetable oil
• 2 egg whites
• 1 TBS maple syrup

In a dry, medium sized bowl, add two egg whites and whip with an electric mixer until stiff peaks form. Set aside.

In a large bowl, whisk dry ingredients together (brown rice through salt). In a small bowl, whisk together flaxseed through maple syrup. Add the wet ingredients to the dry. Stir in the cooked wild rice.

Fold in the stiff egg whites 1/3 at a time, giving each 3rd a chance to incorporate into the batter without deflating the egg whites. Once the batter is complete, spoon into your waffle iron (you should fill it about 2/3 full). Cover and let cook about 3 minutes. Some waffle makers will tell you when it is done, if not, check them in 3 minutes... If you like them softer, take them out a touch sooner (not too soon though, you want to make sure they are cooked!), if you like them crispier, leave them in a minute longer.

Serve alone or with *blanched asparagus and poached eggs (see recipe)

Nutrition Information (amount per serving):

Calories 179, Total Fat 8g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 47mg, Sodium 171mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 3g, Protein 5g,

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