Cinnamon Raisin Waffles
(can be doubled)
1 cup sorghum flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 and 1/2 teaspoons cinnamon
2 tablespoons brown sugar
1/2 cup cold water + 1/4 cup cream (or 3/4 cup milk)
1 egg
2 tablespoons oil
1/3 cup raisins
Preheat waffle maker.
Whisk together sorghum flour, baking powder, xanthan gum, salt, and cinnamon. Add brown sugar, stirring with a fork to be sure it is mixed in uniformly. In a measuring cup, combine water, cream, egg, and oil. Mix with a fork until blended. Whisk into dry ingredients. Then mix in raisins with a fork.
Ladle about 1/2-cup batter (one soup ladle) into waffle maker. Cook waffles 4-5 minutes, until done. Extra waffles can be frozen and reheated in toaster or toaster oven (using the toast feature). Yield: 4 waffles.
1 cup sorghum flour
2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 and 1/2 teaspoons cinnamon
2 tablespoons brown sugar
1/2 cup cold water + 1/4 cup cream (or 3/4 cup milk)
1 egg
2 tablespoons oil
1/3 cup raisins
Preheat waffle maker.
Whisk together sorghum flour, baking powder, xanthan gum, salt, and cinnamon. Add brown sugar, stirring with a fork to be sure it is mixed in uniformly. In a measuring cup, combine water, cream, egg, and oil. Mix with a fork until blended. Whisk into dry ingredients. Then mix in raisins with a fork.
Ladle about 1/2-cup batter (one soup ladle) into waffle maker. Cook waffles 4-5 minutes, until done. Extra waffles can be frozen and reheated in toaster or toaster oven (using the toast feature). Yield: 4 waffles.
