Barley-amaranth Wafflesbreads, breakfast, quick, vegetarian 3/4 cup am amaranth flour 1 cup am barley flour 1 tablespoon non-alum baking powder 1/4 teaspoon sea salt (optional) 1 1/2 cup milk, soymilk, or water 3 tablespoon am unrefined vegetable oil Mix liquids and dry ingredients separately, then beat together with a hand mixer. Pour onto hot, non-stick surface griddle. Thin batter with additional water if needed. Makes four waffles. May be used for pancakes also. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
