It’s the end of our spring break here, and we had big ambitions to go on a fly-by-the-seat-of-our-pants trip to the Grand Canyon last weekend with two other couple of friends. As the date drew near, life took over, and we had to cancel the trip. We decided to have a casual breakfast at our apartment on Saturday morning. It was really perfect. Relaxing, delicious, and connecting were just what we needed. I’m fine with the Grand Canyon having to wait until another day. Brunch can sometimes be more important than road trips.
I searched for a GF recipe because I have two gluten-free friends and wanted to make sure everyone felt included and fed. The test was a complete success. However, the recipes lacked flavor, whole grains, or tenderness. After brunch was over, I set out on a personal mission to create a recipe that would be better than the original.
What a stack of deliciousness! As always, the recipe is easy: one bowl and less than 30 minutes. The recipe does call for a few gluten-free flours, but I was able to find mine at an affordable price in a local supermarket. You can be sure you will have the same experience. You probably already have them on hand if you are a GF eater. If not, you can use the same amount of whole wheat or all-purpose flour to achieve a similar outcome (though some adjustments may be necessary for consistency). The cookies are soft on the inside and crispy on the exterior. They’re lightly sweetened with vanilla. They also contain a lot of healthy ingredients, such as flaxseeds, rolled oatmeal, and agave. The waffles were tasty right out of the waffle maker, but they were almost as delicious when frozen and reheated in the toaster the next morning. This is the perfect waffle.
It’s not a waffle if it doesn’t have toppings. I chose maple syrup, strawberries, bananas, and vegan butter. These would be great plain, with some chocolate chips or peanut or almond butter. The brunch waffle is here to stay!
Ingredients
- 1 1/4 cup almond milk
- White or apple cider vinegar, 1 tsp
- 1/4 cup vegan butter (such as Earth Balance)
- 1 1/2 tsp pure vanilla extract
- Use two tablespoons of maple syrup or agave nectar
- 1 cup brown rice flakes
- Half a cup of gluten-free rolled Oats
- 1 cup potato starch (not flour)
- 1/4 cup tapioca powder
- 1 tbsp of flaxseed meals
- One pinch of salt
- 1 1/2 tsp Baking Powder
- Sugar 2 Tbsp
Instructions
- Mix almond milk with vinegar in a large liquid measurement cup. Let it sit for a couple of minutes to activate. Add melted butter, vanilla, and agave syrup and whisk. Set aside.
- Add the dry ingredients to a large bowl of mixing and whisk together until well combined.
- Mix the wet and dry ingredients until well combined. While your waffle iron is heating, let the mixture sit for 10 to 15 minutes. I set mine at 4 out of 5, but you can adjust it to your preference.
- Pour about 1/3 cup batter on the waffle iron once it is hot. The waffle iron should be heated according to the manufacturer’s instructions. Remove and place it on a baking tray in a 200° F (93° C) oven. Please keep them in one layer and not stacked to maintain crispness.
- Serve immediately with desired toppings. For best results, store leftovers in a freezer-safe bag and reheat them in the toaster. Leftovers can be stored in the freezer for up to two months. However, they are freshest when eaten within the first few weeks.