Rice Waffles (Gluten-Free, Sugar-Free, Wheat-Free, Fat/Oil-Free)

I haven't had wheat flour in the house for about a month now, and I'm really enjoying it. I'm able to get out of the whole "dry wheat toast for breakfast with fruit" and instead moving on to other carbs. These are great for those that can't have gluten or wheat, and thankfully they have stevia to make them slightly sweet without rotting your teeth. These are toothy, crispy and absolutely delicious with a  great texture. They're very similar to hand-pounded mochi waffles and are, infact, half-hand pounded to give them that nice texture. Cinnamon sprinkled throughout, topped with fruit and agave nectar makes this an amazingly cheap, quick and fun breakfast.

(Ingredients)

• 2 cups Cooked White & Brown Rice
• 1 tsp of Baking Powder
• 2 & 1/2 tsp Stevia Powder
• 2 tsp of Cinnamon

(Directions)

• Cook your rice according to the directions and once it has steamed for about 15 minutes (after full cooking) you can take half of the rice and put it into a large metal bowl.
• Use a crab mallet, mortar and pestle or whatever you can and start to pound the grain. The goal here is to let everything get mashed together so that the grains stick. Once it has gotten into a sticky paste, fold in your dry ingredients and pound them in, stretching and pulling the rice across the bowl as you pound and mix.
• Then, take an electric mixer and continue to beat the rice down until only a few half-shaped grains are left.
• Preheat your waffle iron and spray heavily, then place a big dollop in the middle and cook until crisp - you may need to "cook" it twice. Be sure to watch out for the steam.
• Serve with your favorite toppings, a big glass of non-dairy milk and enjoy!