Pine Nut & Herb Waffles

These are a story waffle and can be eaten without anything on top, but feel fee to experiment.  The original recipe I altered used plain flour, regular butter and cow's milk.  So you are welcome to go that route or I use either almond flour or Kathy's gluten free blend (see mix's) or a combo of the two. I found that a drizzle of liquid lecithin helps bind the batter- preventing crumbling when trying to pry out.

small handful of fresh parsley leaves
small handful of fresh basil leaves (I absolutely love basil)
2oz pine nuts
1c flour of choice
1tsp baking powder
1/4tsp salt
1 large egg (original recipe called for two medium eggs…who has medium eggs on hand?)
2T melted non dairy butter
1/2c-1 1/2 c non dairy milk (I use almond milk or rice milk)

1. Finely chop parsley, basil and pine nuts

2. Sift flour, baking powder and salt into a bowl-I always use a wire whisk.

3. Add eggs and butter to center and stir all together, gradually adding enough milk to make a smooth batter the consistency of single light cream. (The flour you use will effect the amount of milk you put in)

4. Add the parsley, basil and pine nuts.

5. Add small ladleful into heated waffle iron-(make sure it is nonstick or that you have sprayed with PAM).

6. My waffle iron lights green when done. If your doesn't check it after about 5min.

Depending on how much liquid you added it will make about 6-8 waffles.