Gluten-free Savory Amaranth Waffles

• Produce

  • 4 cups Arugula
  • 1 Bartlett pear
  • 1/2 small head Fennel
  • 1 Lemon, Juice of

• Refrigerated

  • 2 Eggs
  • 4 Eggs, large

• Baking & Spices

  • 1/3 cup Amaranth flour
  • 2 tsp Baking powder
  • 1/3 cup Oat flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper
  • 1 tbsp Sugar
  • 1/3 cup Sweet rice flour
  • 1/4 cup Tapioca starch/flour

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 tbsp French feta
  • 11/16 cup Whole milk

• Other

  • 2 tablespoons whole grain amaranth

Found on snixykitchen.com

Ingredients

• ⅓ cup (38g) amaranth flour
• ⅓ cup (35g) oat flour
• ⅓ cup (40g) sweet rice flour
• ¼ cup (29g) tapioca starch/flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup + 3 tablespoons whole milk
• 2 eggs, separated
• 3 tablespoons melted butter
• 1 tablespoon sugar
• 2 tablespoons French feta, crumbled (optional)
• 2 tablespoons whole grain amaranth (optional)
• 2 tablespoons whole grain amaranth
• 4 large eggs
• 1 bartlett pear, cored and thinly sliced
• 4 cups arugula
• ½ small head fennel, shaved or thinly sliced
• ½ tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Directions

• In a medium bowl, sift the amaranth flour, oat flour, sweet rice flour, tapioca starch, baking powder, salt, and pepper. Set aside.
• Whisk together the milk, egg yolks, and melted butter in a small bowl. Set aside.
• Using a stand mixer or an electric mixer, beat the egg whites until they become thick and foamy, about 2 minutes. With the mixer still running, slowly pour in the sugar and beat until stiff shiny peaks form, about 1-2 minutes longer.
• Add the milk mixture to the dry ingredients and whisk until thoroughly combined. Fold in the feta cheese and whole grain amaranth, if using. Gently fold the whipped egg whites into the batter until just combined - do not over mix.
• If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour ¾-1 cup of batter into the middle of the waffle iron and cook for 60-90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to a plate and repeat with remaining batter.
• Divide among 4 plates and serve topped with popped amaranth and pear fennel salad (recipes below)
• Heat a large deep skillet or saucepan over high heat for at least 3 minutes. Have a bowl nearby to pour the popped amaranth into.
• Put the whole grain amaranth into the pan and watch it pop! It should start popping in about 10-20 seconds. Keep cooking, stirring, until its completely popped a few seconds longer, being careful not to burn it. When its finished popping, pour the popped amaranth into a bowl to cool. Sprinkle a spoonful of popped amaranth on top of each waffle.
• Heat a dry non-stick skillet over low heat.
• Crack an egg into a small bowl.
• When the skillet is pre-heated, gently pour the egg into the pan and let it cook, slowly until the whites set, about 3-4 minutes. Use a spatula to transfer the egg on top of a waffle. Repeat with the remaining eggs/waffles.Top each egg with a bit of freshly ground pepper.
• Neatly arrange the pear slices on top of each of the four waffles.
• Toss the arugula and shaved fennel in olive oil and lemon juice, and toss with a few pinches of salt and pepper. Plop a scoop of salad on top of each waffle and serve!