After getting a waffle iron for Christmas, I started making waffles like a crazy person, having them once or twice a day. My favorite recipe was from Minimalist Baker – buttery, sweet, crisp waffles to which I added chocolate chips and would eat as is, without syrup or anything. Obviously, those waffles were not going to be part of my diet anymore when I started The Eczema Diet.
Still, that doesn’t mean I can’t use my waffle iron! It just means I had to make waffles with ingredients I could use on the diet. And since buckwheat is recommended on the diet, and delicious in waffles and crepes, I was definitely going to have buckwheat waffles! Although I would not eat these every day, they are a great occasional treat.
I like these waffles with two The Eczema Diet friendly toppings:
- Banana carob spread from The Eczema Diet book (mashed banana with carob powder… I don’t add any sweetener to this spread and I like to add a bit of flax oil). I use one banana for one batch of waffles.
- Pear compote (pictured): I made Karen’s Pear and Vanilla Jam without the jamsetta/pectin and puréed it with a hand blender – it is a-m-a-z-i-n-g! I could eat this compote by the spoonful but I made myself keep it for the waffles. With one recipe, I had enough for four batches of waffles.
- 1/3 cup buckwheat flour (dark/black)
- 2 tbsp brown rice flour
- 2 tbsp rolled oats
- 1 tsp baking powder
- dash of fine sea salt
- 1/2 cup + 2 tbsp filtered water
- Mix buckwheat flour, brown rice flour, oats, baking powder and salt.
- Add water and mix until combined.
- Let set while your waffle iron preheats. Cook according to manufacturer instructions.
- Serve immediately with desired toppings.
- For gluten-free recipe, use certified gluten-free oats.
- Suitable for all stages of The Eczema Diet.