Rice and Red Lentil Waffles

This is a combination of 2 recipes

• http://www.care2.com/greenliving/10-minute-protein-packed-lentil-pancakes.html
• http://www.divinetaste.com/archives/moong-dal-wafflesgreen-gram-waffles-with-green-and-red-chutney/ 

I used red lentils for their color and basmati rice because that is what I had.
Made 2 batches, one I soaked about 4 hours and the other that I soaked overnight and part of a day.

Pre=blend dry then cover with double the amount of water and soak a minimum of 4 hours or overnight.

• 1/2 c rice
• 1/2 c lentils
• 1 tsp. chia seed (optional) 

Drain then grind in blender* to fine paste with following seasonings. Save water to add back if needed to grind. (I added about 1 tablespoon of water to each ninja cup.)

• 1/4 tsp (for fluffiness, since we aren't fermenting the masa/ dough.)
• 1/4 tsp salt

Optional seasonings**

• 1 Tbs coconut oil (Thought it would make masa less sticky but didn't seem to make a difference.)
• 1 Tbs Flaxseed meal
• 1/2 tsp ginger
• 1/4 tsp cumin
• 1/8 tsp tumeric
• 1/4 tsp black pepper

*I ground in ninja cup in 2 batches
** Most of the seasonings are optional - Depends if you want it savory or sweet.

I had trouble with the waffles sticking to my Salton WM9.
The following seemed to work the best:

• Lightly oil pan before pre-heating. (If you use too much oil, the waffles brown on the outside before the inside cooks.)
• Add 1 ladle of batter to each of the 2 squares next to the hinges. Don't cook in the front squares.
• Cook a solid 5 minutes.

The waffles taste pretty good plain or with unsweetened yogurt on them.

I'd like to try making flat bread with this recipe to use in place of flour tortillas

Coffee Panna Cotta

This is very yummy. However, I made some changes and substitutions to the original recipe based on what I had in the house. I also cut the recipe in half so made 4 servings that I put in 6oz yogurt cups. (That is the perfect size serving for me.)

Moisten gelatin in small microwave safe bowl. Microwave 10 second hits, until dissolved. (I originally tried 30 seconds and it blew up in the microwave. Then I had trouble with it being in 1 big lump. You have to kind of sprinkle the gelatin on the water and not dump it in.)

• 2 T water
• 1 tsp gelatin

Then blend in small bowl until sugar is dissolved

• 1/4 c hot water (about 1 minute in microwave)
• 2 t. instant coffee
• 2.5 T sugar 

Add dissolved gelatin mixture and stir well so gelatin mixture doesn't stick to bottom of bowl.

Stir in

• 3/4 c. cashew milk

Pour into four 6oz yogurt cups or other dishes of similar size.
Refrigerate at least 2 hours until it is set.

The original recipe can be found here. http://ww2.kqed.org/jpepinheart/recipe-list/

Chocolate Panna Cotta
I also tried the following variation and it was OK but might want to bump up the gelatin amount a little bit.

Dissolve

• 1 t gelatin in
• 2 T water

Add gelatin mixture to

• 1 c chocolate cashew milk

 Then refridgerate