Who would have thought that I’d find the most delicious waffle recipe ever, that is both gluten free, vegan, and soy free? It was the perfect Easter Brunch and made me very “hoppy.” Haha
I used this recipe with a few changes:
GF- Vegan Belgian Waffles
1/2 c white rice flour
1/2 c sweet rice flour
1/4 c sorghum flour
1 tspn baking powder
½ tspn baking soda
1/4 tspn salt
3 scant Tbspns olive oil
Flax Slurry: 2 Tbspns Ground Flax mixed in 6 Tbspns very hot water (whisk the two together and let sit, stirring occasionally, for about 8 minutes)
1 Tbspn sugar
1 tspn vanilla
1/2 c water
1/2 c rice milk
Turn your waffle iron on so that it’s ready to use when your batter is finished.
Make your flax slurry (6 Tbspns hot water whisked together with 2 Tbspns Ground Flax). Stir it occasionally but let it set up for about 8 minutes. It looked like the consistency of whisked eggs when it was ready. You will use it all, without straining it.
Whisk together your dry ingredients in a large mixing bowl.
In a separate smaller bowl, whisk together your dry ingredients. Whisk in your flax slurry when it’s ready.
Whisk your wet ingredients into your dry until everything is incorporated. Scoop the batter into your waffle iron and cook until they are golden brown. I used a heaping 1/4 c of batter, but it may vary depending on your waffle iron.
We had our waffles smothered with fresh fruit and syrup. They would be equally as tasty plain with syrup, or with nut butter and jam, allergy friendly chocolate chips… The opportunities are endless and delicious! Here are some naked waffles for your pleasure.
NOTE: If you don’t have to avoid eggs, just gluten and dairy… I have used this recipe before using 2 eggs, but they are much better with the flax slurry. Before, when I used eggs, they tasted “eggy.” Now they are just awesome.