Christmas has come and gone, and yet the mad rush continues! No rest for the wicked, ey… But due to popular demand on Sophie’s instagram (@sophiesplate) I thought I had better do a blog post revealing the secret recipe to these decadent gluten and dairy free waffles.
First of all a quick shout out and thanks to my marvellous sister who gifted me the magical waffle maker for Christmas, without it this would of course not be possible! She also very generously got me a range of other foodie related pressies – quest bars, cacao hot chocolate with raw cane sugar, nutrition books – which I have to say made me the most excited I’ve been for presents since about the age of 10!
Anyhow, on to the waffles… What is worth mentioning about these is that they are a work in progress! If you trawl the internet for recipes like I do, you will notice a common theme in bloggers’ recipes for gluten free waffles: they are all on a mission to achieve the same airy crispiness of normal waffles. This is not as easy as one would perhaps imagine.
My recipe currently sits in between the softness of a pancake and the crispiness of a normal waffle. I personally quite enjoy them like this, but of course I’ll continue to strive towards a recipe that produces indistinguishably good gluten-free waffles – so stay tuned!
- Make the batter before turning on your waffle iron. The time it takes it to heat up is the perfect resting time for your batter, allowing it to thicken slightly.
- The batter should be of a similar consistency to a pancake mix, if not slightly thicker. If yours turns out too runny add one more tablespoon of buckwheat flour, or if too thick add more milk.
- The longer you cook your waffles the crispier they will be! I know it’s hard when all you want to do is gobble down your yummy creation, but patience is a virtue!
- Remove the blueberries for a basic waffle batter!
- The various toppings my sister and I have tried so far include: berry compote, fresh strawberries, and pumpkin cashew butter; berry compote, maple syrup, goji berries, and flaked almonds; bananas, blueberries, almond butter, and maple syrup. But of course, the world of waffles is your oyster – let me know if you have any favourites I should try!
Ingredients (yields 2 waffles)
1 large egg
2 tbsp hazelnut milk (any milk will work here)
1 tbsp maple syrup
1 tbsp melted coconut oil
1/3 cup cashews
1/2 mashed banana
1 tbsp coconut flour
1 tbsp oat flour
1 tbsp buckwheat flour
1/4 tsp bicarbonate soda
1/4 tsp baking powder
Pinch of salt
Handful of blueberries
- Place all of the ingredients, apart from the blueberries, in a blender. Blend on the lowest setting until all the ingredients are combined and a thickish batter has formed.
- Turn on your waffle iron and let it heat up! Don’t forget to spray it with non-stick oil…
- When ready, ladle on the mixture and spread evenly across the iron. Sprinkle the fresh blueberries on to the batter and then close the lid, leaving to cook until browned.
- Plate up and top to your heart’s content!
P.S. It probably comes as no surprise that Christmas has been somewhat of an overindulgent period for many of us – me most definitely included. Thus, having done some research, I have decided to undergo a Whole30 month starting in a couple of weeks once things have settled down back at uni. My body is crying out for a detox and I feel like this is a good opportunity to test my self control. With this in mind, does anybody have any suggestions for breakfasts that don’t include eggs? I’ll go egg mad if I have to eat them everyday!! Let me know in the comments below! Thank you!