I recently made a big bowl of gluten-free dairy-free tapioca when I was craving tapioca, but quickly satisfied my craving and then wondered what I'd do with the rest of it.
Side note: I'll tell you my tapioca recipe soon, but I've made three kinds lately, and the only one I liked was somewhat following the Bob's Red Mill Small Pearl Tapioca recipe on the back of the bag. Definitely use small pearl tapioca, not instant, and I wouldn't recommend sweetening with a lot of maple syrup. I tried that in my first batch and it was sickly sweet and terrible. My favorite batch used soaked small pearl tapioca, coconut milk (not canned for me; I don't like that taste), eggs, splash of vanilla and a tiny dash of coconut sugar. I prefer mine to be almost completely unsweet, but play around to find your favorite tapioca recipe, or find a pre-made one in natural food stores that suit your taste. There are some vegan recipes without eggs as well, so check out pinterest for other recipes.
Back to the waffles. Sunday morning is definitely a waffle morning, and I decided to see if I could someone turn my pudding into waffles. Now this isn's the "cleanest" healthiest recipe, but it tastes great and is gluten-free, dairy-free and quite filling and tasty. This is also a versatile recipe: you can use regular flour or any type of gluten-free flour, and you can use raisins instead of currants or omit them all together.
 |
| After a little bit of morning yoga to make breakfast, I looked over to see my recently vacated mat had been claimed by Yogi |
Tapioca Waffle Recipe
makes 3 big waffles
Ingredients:
1 cup leftover tapioca pudding
1/2 cup coconut milk or almond milk
1 egg white
1/4 cup + 2 TBSP rice flour
1/2 cup oat flour (finely ground gluten-free oats)
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
dash of sea salt
1 tablespoon oil (olive, or avocado or sunflower oil)
1/4 cup currants
Directions:
1. Whisk pudding, milk and egg white together in a medium bowl; set aside.
2. In a small bowl sift or whisk dry ingredients.
3. Fold dry into wet, stirring in oil then currants last.
4. Cook on a preheated waffle iron until done; serve warm plain or topped with cinnamon applesauce.
