KATE’S AMARANTH WAFFLES

  • Type A (1 beneficials)
  • Type AB (1 beneficials)
  • Type O (0 beneficials) 
  • Kate’s Amaranth WafflesWaffle or pancake recipe that can be adjusted for nearly all types.

       

    Ingredients:

    • 1 cup amaranth* flour
    • 1 cup brown rice flour
    • 1 Tbsp flaxseed meal
    • 1 Tbsp baking powder (homemade: 1 part baking soda, 2 parts cream of tartar, 2 parts arrowroot)
    • 1 tsp sea salt
    • 1 cup ghee
    • 2 eggs
    • 1+ cups milk (can substitute soy milk, rice or almond milk, water)

    How to make it:

    1. Combine the dry ingredients in a medium bowl.
    2. Combine the wet ingredients separately in a small bowl.
    3. Add the wet mixture to the dry and mix until smooth.
    4. It is best to let the mix sit overnight before use, but not necessary.
    5. Brush oil or ghee onto the griddle plates and preheat.
    6. Use a ladle to pour about + cup of mix onto each side of the griddle (each waffle).
    7. Close waffler and let cook for about 8-9 minutes, or until the waffles stop steaming.
    8. Note: This recipe can also be used to make pancakes.
    Note: *Amaranth is an ‘avoid’ for BT ‘B’ Secretor. Substitute Spelt.