Source: the California Culinary Academy
- Preparation time: 0:40
- Makes about 8 waffles
- safflower oil or cooking spray; to coat waffle iron
- ¾ cup sifted rice flour
- 2 teaspoons baking powder
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- pinch salt
- 1 tablespoon honey
- 2 eggs - separated
- 1 cup non-fat milk
- ¼ cup safflower oil
- 1 cup cooked rice
- 1 cup sliced strawberries
- 2 teaspoon date sugar or maple syrup
- 2 teaspoon arrowroot powder
- 1 cup (or more) nonfat yogurt, plain
- Preheat waffle iron and lightly brush with safflower oil.
- In a medium bowl combine rice flour, baking powder, nutmeg, cinnamon, and salt.
- In a separate bowl combine honey, egg yolks, milk, the ¼ cup safflower oil, and rice.
- Beat egg whites until stiff peaks form.
- Combine dry and wet ingredients, then fold in egg whites.
- Preheat oven to 200°F.
- Cook waffles, one at a time, keeping them warm in the oven on a heatproof platter.
- In a small saucepan combine strawberries, date sugar, and arrowroot.
- Cook over medium-high heat until thick.
- Let cool slightly, then mix with yogurt.
- Pour strawberry sauce over warm waffles and serve.
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