I surprised the girls with these waffles on Sunday. They were so excited when they saw them on the kitchen table. They were happy for the rest of the day, so it was a good call. These waffles were so delicious, that I wish I made more and shared them with all our neighbours.
They are adapted from a Minimalist Baker recipe, who just so happens to be one of my favourite bloggers. Her recipes are take in account many free from diets and nearly everything I have cooked from her blog has pretty much hit the spot – delicious!
I’ve tried a few waffle recipes, including one with aquafaba which was equally amazing. But this one wins hand down as it is just so easy & quick to mix up the batter. I used buckwheat flakes rather then oats and added some ground almonds which I love to use in batters as it gives a naturally sweet and nutritious addition. You can then choose to minimise the sweeteners (maple syrup or honey).
For toppings we like to add chocolate ganache sauce (see pictured) , some stewed plums, mixed berry compote, yoghurt or maple syrup.
Gluten Free and Vegan Breakfast WafflesFebruary 5, 2018: 4: 10 min: 5 min: 15 min: Easy
- 1 1/4 cup unsweetened almond milk
- 1 tsp white or apple cider vinegar
- 1/4 cup olive, canola, or melted coconut oil
- 1/4 cup maple syrup or honey
- 1/2 cup buckwheat flakes
- 1 1/4 cup of gluten free flour mix (e.g. Doves Farm)
- 1/2 cup of ground almonds
- 1 1/2 tsp baking powder
- pinch sea salt
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Step 1 1. Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
- Step 2 2. Add dry ingredients to a large mixing bowl and whisk until well combined.
- Step 3 3. Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavour. Add more sweetener or some vanilla extract if desired.
- Step 4 4. Let set for 5-10 minutes while your waffle iron preheats.
- Step 5 5. Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove.
- Step 6 6. Place on a baking rack in a 100C oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
- Step 7 7. Serve immediately with desired toppings. We used homemade Plum Compote and Soya Vanilla Yoghurt.
- Step 8 8. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.
Buy the ingredients for gluten and vegan waffles here:
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