This waffle recipe is my favorite. It is not easy to create a gluten-free vegan waffle that carries the texture, flavor, and consistency of the traditional waffle! After much work and experimenting, it has been given a multitude of thumbs up from breakfast guests! Say goodbye to subpar frozen waffles and enjoy a homemade breakfast treat!
Ingredients:
- 3/4 cup quinoa flour
- 3/4 cup brown rice flour
- 2 tsp baking powder
- 3/4 tsp Himalayan sea salt
- 3 Tbs melted coconut oil
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 Tbsp maple syrup
- 1 3/4 cup almond milk
Instructions:
- Preheat waffle iron according to manufacturers instructions.
- Mix dry ingredients and wet ingredients separately.
- Add wet ingredients to dry ingredients.
- Using whisk, blend ingredients. (Batter should be some lumps)
- Grease waffle iron (I use coconut oil)
- Add batter and cook until crisp and brown
- Top with coconut butter, cashew whipped cream, fruit or syrup.
Health benefits of this breakfast:
Cooking with quinoa flour is a perfect way to give any recipe a protein boost. Quinoa flour also contains zinc, iron, calcium, Vitamin B, phosphorus, potassium, magnesium and manganese! (1)
Brown rice flour is also high in protein, contains a high level of B vitamins, fiber, calcium, and zinc. (2)
Sources for this article include
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