- 1 cup unbleached white flour
- 1/3 cup brown rice flour
- 1 tablespoon brown sugar
- 1/4-1/2 teaspoon baking powder
- 1/8 tsp salt
- 1 cup warmed nondairy milk (warm enough to dissolve the brown sugar)
- 1/4 cup vegan margarine, softened (you can substitute oil)
- generous splash vanilla extract
- Fire up your waffle maker. Apply some nonstick oil or spray.
- For batter, Mix all ingredients in one bowl. Lumps are fine. The batter should be quite thick.
- Ladle batter in middle of waffle iron, about 3 big spoonfuls. My waffle maker has a buzzer that tells me when they are done; if yours does not, go for about 5-7 minutes, depending on how brown you like them.
That rice flour is an item in the pantry that I’m trying to find uses for instead of going out and buying more ingredients. My goal for the rest of the summer is to use EVERYTHING in the pantry until it is absolutely bare before buying anything else. What I have left: a silly amount of vital wheat gluten, amaranth, more brown rice flour, lots of regular flour, a big can of pumpkin, a can of creamed corn, a bag of broth powder, potato flour, lots of pasta shapes, a bag of soup mix and various oil/vinegar. I already have a few ideas, but if anyone can think of uses for amaranth, I’d appreciate some tips. I am stumped with that one.
Since we’ve pared down our food budget to about $80 per week, I’ve been creative. I bought a lot of dry beans and lentils, and we’re planning each meal around what already exists in the house. Our produce mainly consists of onions, garlic and potatoes, with the occasional on-sale fruit, (watermelon is uber cheap right now). Thank goodness for in-season delights, like avocados, ($1 each!) I’m looking forward to cheap zucchini and other reasonably-priced summer veg. Soon we will both be feeling a little healthier, I’m sure.