… Perfect for the Mom Who Doesn’t “Waffle” About Being Gluten-Free!
This waffle recipe will make up the perfect waffles for a Mother’s Day Brunch or a leisurely Sunday breakfast They also are great for a quick re-heat breakfast for rushed school day mornings, midday waffle sandwiches, and even a late night snack. These waffles were one of the first gluten-free, dairy-free recipes I created two years ago when our world had just been turned upside down. It truly has been a saving grace recipe. I’ve done a bit of tweaking to improve it over time, but the basic recipe hasn’t changed. I make a double batch almost every week. The waffles freeze very well, and can be easily re-heated in the microwave from frozen in just a minute and half. This is my kind of recipe … do the work once … reap the benefits all week! They are loaded with protein from almond flour, brown rice protein powder, and my latest additions of chia seeds, and whole flax meall.* We like to garnish them with peanut or nut butter and syrup. To dress them up a bit, try adding some fresh fruit, a light dusting of powdered sugar, and some candied pecans. And for special occasions adding a dollop of dairy-free whipped cream is the perfect topper.
Cook time: depends on the size batch and your waffle iron
Servings: makes approx. 6 Belgium-style thick waffles or 11-12 regular waffles
1 1/2 cups oat flour (Bob’s Red Mill GF oats – I grind them in my food processor enough to make very course “flour”)
1 cup almond flour (not almond meal – I use Honeyville blanched almond flour
1 cup brown rice flour (superfine brown rice flour reduces the “graininess”)
1 teaspoon Xanthan gum or Guar gum
1 3/4 Tablespoons baking powder
1 teaspoon kosher salt
1 heaping Tablespoon brown rice protein powder
1 1/2 teaspoons sugar
1 3/4 cups almond milk
1 3/4 cups coconut milk – I use So Delicious unsweetened
6 Tablespoons cooking oil
Preheat waffle iron. Combine oat flour, almond flour, brown rice flour, gum of choice, baking powder, salt, brown rice protein powder, and sugar. Whisk to blend. Add eggs, both milks (if you choose to use all almond milk the batter will come out thin), and oil to the dry mix. Whisk until well blended, no lumps remain, and the batter begins to thicken up a bit. Let rest for 5-10 minutes. The batter will thicken up and become the perfect consistency for the waffles.
Spray or lightly oil waffle iron. Scoop a portion of the batter onto the waffle iron (amount depends on size and type of iron you are using), close lid and let heat until thoroughly cooked through. Remove the waffle and repeat process, spraying iron between each waffle. Serve with your favorite toppings.
*If you’re not a fan of chia seeds and/or flax meal, these can be left out of the recipe without making any other alterations to the batter.
To make candied pecans:
In a preheated non-stick skillet over medium-low heat, add 1/3 cup sugar and 2 cups roasted, salted pecans. Stir periodically until the sugar begins to melt. Stir constantly to coat pecans with melted sugar. Pour candied pecans onto a foil-lined baking sheet and separate pecans so they don’t cool all clumped together. Let cool completely.
Safe food is a journey … Thrive!