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Waffles and Ice Cream

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Ingredients

Units
  • 1/2 teaspoon gelatin
  • 1/2 cup sprouted oat flour (make sure it's gluten free)
  • 1/4 cup arrowroot
  • 1/4 cup sprouted sorghum flour
  • 1/4 cup sprouted rice flour
  • 1/2 cup maple sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, melted and cooled
  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 pints vanilla ice cream
  • Maple syrup (I prefer Grade B for its deeper flavor)

Instructions

  1. Preheat the waffle iron. Stir together gelatin and 1 teaspoon water in a small bowl. Set aside. Whisk together the oat flour, arrowroot, sorghum, rice flour, maple sugar, baking powder and salt. Pour the melted butter, eggs, milk, vanilla, and gelatin in the bowl of a food processor. Pulse until smooth, about 10 seconds. Add the dry ingredients and pulse to combine, about 5 1-second pulses.
  2. Using a ladle, spread an appropriate amount of batter onto the hot waffle iron. Cook waffle until golden brown (make sure to read the manufacturer’s instructions). Transfer the waffle to a plate and top with ice cream and maple syrup. Repeat process until you’ve cooked all the waffles.
  3. If you’d like to serve all the waffles at once, try keeping them warm on a wire rack set in the oven at 200ºF for up to 10 minutes.

Nutrition

Find it online: https://deliciouslyorganic.net/waffles-and-ice-cream-recipe/