Another got to recipe at our house is oatmeal waffles. This recipe came from an actual print newspaper, the Boston Globe, and was given to me by a thoughtful friend.
There is some contention about whether oatmeal is truly gluten free. Some of this may come from oats being processed in the same factories as wheat. You can buy gluten free oatmeal. I just get the regular old fashioned kind. It has yet to cause me problems, but I am only self diagnosed as sensitive to gluten, not diagnosed as a celiac.
Gluten-free Oatmeal Waffles
3 cups old-fashioned rolled oats
1 tsp bakin gpowder
1/4 teaspoon salt
1/2 cup plain yogurt
1 1/4 cups milk, plus more if necessary
2 Tbs olive oil
1 Tbs honey
1 tsp vanilla extract (Tip: I used almond extract)
vegetable oil spray for the iron
Heat a waffle iron. Also set the oven to 300 if you want to warm the first waffles while you are making the rest.
In a food processor, grind the oatmeal until it resembles a coarse flour. Add the baking powder, salt, eggs, yogurt, milk, olive oil, honey and vanilla. Work until blended.
Pour into a batter bowl and set aside for 5 minutes to thicken. Add milk if necessary.
Spray the waffle grid on both sides with oil. Make waffles using about 1/2 cup batter or the amount recommended for your waffle iron in the manual. (What manual?)
Set waffles directly on oven rack (or someone’s plate) until all are done.
If you can make more than people will eat, a challenge at our house sometimes, these freeze well. We usually place a little wax paper between them and put them into a plastic freezer bag for short term storage. If you will be storing them longer term you may want to double wrap or use some type of food saver system. Ours never get to stay in the freezer that long as they are hot ticket items for breakfast on the run.