Bean and Rice Flour Waffles (Low Oxalate, Low Salicylate, Egg-free, Gluten-free, Vegan)

Bean and Rice Flour Waffles (Low Oxalate, Low Salicylate, Egg-free, Gluten-free, Vegan)

Beans and Rice Flour Waffles taste and look like normal waffles, but they're made of nourishing, wholesome and gentle whole food ingredients -- no gluten-free flour mixes. These are my favorite waffles and the waffles we eat daily in our family! This recipe is egg-free, low oxalate, low salicylate, Gluten-free, Vegan and VAD.

You'll love the crunchy exterior, perfect tender interior and the clean, conscientious ingredients.

Course Breakfast, DInner, Snack

Cuisine American

Keyword beans, egg-free, gluten-free, low oxalate, low salicylate, rice, vegan, waffles

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 610kcal

Author Megan

Cost $3.50

Equipment

big mixing bowl
electric handheld mixer optional, but helpful
waffle iron

Ingredients

1 can black-eyed peas drained and rinsed; or you may use thick home-cooked yellow split peas. For medium oxalate, you may use garbanzo beans. For home cooked beans, use 1-2/3 cup beans, drained or thick. OR, use any bean you like if not low-ox, low sal.
2 cups rice flour white or sprouted brown preferred; for lowest oxalate, use sweet white rice flour
1 to 1-½ cups water This amount will vary a little bit based on your beans. You want enough water to purée the beans easily in the blender. (See recipe Instructions below for more details.)
6 Tablespoons psyllium husk whole (not powder) (If you use sweet white rice flour, reduce psyllium to 1/4 cup.)
6 Tablespoons butter ghee and duck fat are preferred. For Vegan, use your favorite fat option.
1/4 cup gelatin OR 1/4 cup flax seed meal for Vegan
1 teaspoon baking soda sifted
1 teaspoon salt or 50/50 salt for VAD (which is half potassium chloride)

Instructions

Place beans and 1 cup water in blender. Purée on medium speed until mostly smooth, 20 to 30 seconds.
Add purée to large mixing bowl. Melt butter or other solid fat. Stir it into bean purée in large bowl.
Sprinkle (spread out) dry ingredients on top of wet ingredients: rice flour, psyllium husk, gelatin (or flax), baking soda and salt.
Use an electric mixer, and combine well. This recipe will be dry and separate, like a pie dough without enough water. It's important that the dough is very thick like this because the recipe is egg-free, and it creates the right inside texture for the waffle once it's cooked. It will seem too separate, like moist crumbs. (If you prefer, add a little more water, and mix in, but this will affect the inside texture of the waffle, making it more mochi-like.)
Preheat waffle iron. Batter is like thick crumbly dough, but don't worry: it cooks up and has the nicest texture. Scoop portions onto your waffle iron, mimicking the shape of the iron, but leaving a margin around it so the dough has room to expand.
After you've made the first one, you'll be able to perfect how much dough works best.
Use a hot pad to press the lid closed, because the batter is firm and needs that gentle pressure to close. Cook about 5 to 6 minutes, or about 1 minute past when your timer goes off. The waffles will be crispy on the outside, but because they're egg-free, it's best to let them cool a bit (a few minutes or up to 10 minutes) for the best inside texture.
Serve. Top with butter and maple syrup. For savory, top with butter and a nice finishing sea salt. Or, top with any favorite toppings: I like sprouted pumpkin seed butter and maple butter etc.

Nutrition