This is exactly what we want for brekkie this morning! Thanks to the Minimalist Baker, we have discovered these DELICIOUS gluten free waffles. What a good excuse to buy a waffle maker.
Serves: 5 waffles
What you’ll need:
3/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
2 Tbsp melted vegan butter (like Earth Balance) or sub coconut oil
3/4 tsp vanilla extract
juice of 1 small lemon (~2 Tbsp)
zest of 1 small lemon
1 Tbsp agave nectar or maple syrup (or honey if not vegan)
3/4 cup brown rice flour
1/4 cup almond meal (ground from raw almonds)
1/4 cup potato starch (not flour)
2 Tbsp tapioca flour
2 flax eggs (2.5 Tbsp flaxseed meal + 5 Tbsp water)
pinch sea salt
1 tsp baking powder
1 Tbsp cane sugar (sucanat), or sub granulated sugar
2/3 cup blueberries (fresh or frozen)
How to get these in your tummy:
Preheat waffle iron to desired level of heat.
Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate.Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack – keep them in a single layer to keep crispy.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.
Serving size: 1 waffle Calories: 279 Fat: 9 g Carbohydrates: 44 g Sugar: 8 g Fiber: 4 g Protein: 4 g