You can go wrong with waffles if you don’t know shit what you are doing. Specially, dealing with gluten free flours. Lucky for you, I’ve had my bunch of trial and errors, and now I can share a kids proof waffle recipe with you.
This is not just me talking, I hosted a cooking class at my daughter’s school, and let’s say all waffles got eaten. Mind you, each mom made about 3 waffles per.
Gluten Free Vegan Waffles
– 3/4 Cup of Oat Flour
– 1/2 C of Buckwheat Flour
– 1 C of Rice Milk or Hemp Milk –just for the extra oomph of nutrients
– 1 Tbsp of Flax Meal mixed with 3 Tbsp of Warm Water
– 1/4 C of Coconut Oil
– 1/4 C of Maple Syrup
– 1/2 Tsp of Pink Salt
– 1/2 Tsp of Baking Powder
– 1/4 Tsp of Baking Soda
– 1 Tbsp of Vanilla Extract
– In a medium size bowl, mix the dry ingredients, that’s the flour, the salt, baking powder and baking soda.
– In a bigger bowl, mix the flax and water, whisk it and let it rest for 5 minutes or so.
– I prefer using milk that’s room temperature, if it’s cold, is ok but note that the coconut oil will probably become solid when in contact with the milk. Add to the flax and water bowl all the liquid ingredients. Whisk throughly
– Then, transfer the dry ingredients to the liquid ingredients bowl and mix with a wooden spoon.
– I like letting my batter sit for about 10 minutes. It will become a bit thicker, which is perfect for waffle making.
– Heat your waffle maker to the highest temperature, about 400’F, once hot, grease with coconut oil, and pour your batter. Wait for the waffle maker to indicate done, and repeat with the rest of your batter, of course.
– You can freeze these waffles once cold, and simply heat on a toaster oven for 5 minutes or so when you are ready for them.