I’ve been a bad, bad bloggeuse. Very neglectful and very uninspired. Je suis désolée. I now have a profound respect for those hardworking bloggers that come home from their nine-to-fives and tirelessly churn out innovative and delicious recipes, and then even have time to write about it!
Not I. I am having a hard time even finding the energy to make a meal that is passable. Which is why I have been raiding the not-so-distant archives of The Keen Kitchen to remember my tried and true favourites, like my Creamy Coconut Chickpea Curry. Weeknight yums.
Well, inspiration finally struck this morning when I decided to use my new-to-me waffle maker. My inner waffle monster has wanted one for a really long time. Waffles on a whim? Stupendous!
This is my first foray into the vegan gluten-free waffle world. I have to admit, I was filled with trepidation and have been putting off making waffles for a good month. So, to all you waffle-phobes out there, give it a try! These are no more complicated than your average vegan gluten-free pancakes (which are admittedly kind of complicated by nature), and they have super fun maple syrup-holding crannies. Plus, they cook themselves in the waffle iron. No flipping required. Take that, pancakes!
These waffles contain apple and cinnamon, although not overwhelmingly so. They also are a nice balance of hearty and fluffy. These days, when I make pancakes or waffles, I like to feel like I’m getting some fibre, so I always include buckwheat flour. Special thanks to Iris at The Daily Dietribe. I followed her basic waffle guide, and so can you! This is the kind of recipe that you can play around with to suit your tastes.
2/3 cup sorghum flour
1/3 cup buckwheat flour
1/3 cup millet flour
3/4 cup tapioca starch
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. cinnamon
1/2 cup fresh apple juice
1 cup soy milk (or any non-dairy milk)
1/4 cup unsweetened apple sauce
1 tsp. vanilla
Preheat (plug in) waffle iron.
Preheat oven to 200°.
In a medium bowl, whisk all dry ingredients.
In a liquid measuring cup, whisk together all wet ingredients.
Whisk wet into dry until just mixed.
Grease waffle iron before cooking each waffle. I used my silicone brush to spread a small amount of coconut oil onto the griddle.
Pour on enough batter to cover the griddle. My waffle iron could handle around 2/3 cup batter each time.
Cook waffle until done.
Gently open waffle iron and loosen the edges of the waffle. I used a knife.
Keep waffles warm in the oven while you make the rest. If you put them directly onto the oven rack, they will stay nice and crisp. If you put them on a plate, they will get sad and soggy.
Serve with vegan margarine and real maple syrup!
This recipe made 8 small waffles. Two of us finished them all, but this recipe could potentially serve 3 or 4, I suppose.