As my first blog post, I would like to start off with a recipe for the beginning of your day – breakfast! Gluten free and dairy free breakfasts are quite a struggle when you begin your diet change.
What should I eat? Waffles!
These waffles are sure to please anyone.
Crispy outside, chewy inside, and wonderful flavor throughout.
I made some alterations to Minimalist Baker‘s Vegan Gluten Free waffles to make them super tasty! Enjoy!
- 1¼ cup unsweetened almond milk (or soy milk) + 1 tsp white or apple cider vinegar
- ¼ cup canola oil, or coconut oil
- ¼ cup agave nectar or maple syrup (to taste)
- ½ cup gluten free extra thick rolled oats
- 1¾ cups gluten free flour blend
- 1½ tsp baking powder
- 2 tbsp flax meal
- 2 tsp vanilla extract
- ½ tsp cinnamon
- pinch of sea salt
- Optional add ins:
- chocolate chips
- Whisk almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle. Then add oil, agave nectar or maple syrup, vanilla extract, 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. Add more sweetener or some vanilla extract if desired.
- Let set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
- Once waffle iron is ready, generously coat with non-stick spray such and pour on about ½ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack. Do not stack.
- Serve immediately with desired toppings, such as coconut nectar, dark chocolate, coconut flakes, or goji berries. 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 freshest within the first couple weeks.