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 friends. But, as the date approached life happened as it does and nobody planned, so we ended up calling the whole thing off. Instead, we opted for a casual brunch at our flat last Saturday morning. Honestly, it was perfect: Relaxing, delicious, connecting – just what we all needed. The Grand Canyon will have to wait for another day, and that’s OK with me. Sometimes brunch trumps road trips.
It isn’t brunch without waffles. Don’t ask questions.
We have two friends who are gluten-free and I wanted everyone to feel included and well fed, so I scoured around for a GF waffle recipe. It was a total test that ended up a success. However, they didn’t really have any flavor, whole grains or tenderness. So, after brunch ended I made it my personal mission to come up a recipe better than the original. I believe I’ve done just that. Even John approved, and he’s a waffle hater! ( <—- eewww.)
Look at that stack of glory! The recipe is simple, as always: One bowl and under 30 minutes. It does include a few gluten free flours but I found mine easily and affordably at a local market and can almost guarantee you can, too. If you’re a GF eater, you likely already have these on hand. And if not, just sub in the same amount of all-purpose or whole wheat flour for a similar result (although some modifications may have to be made for consistency sake).
What do they taste like? Awesome in the mouth.
Tender on the inside, crispy on the outside, and lightly sweet with a hint of vanilla. Plus, they have plenty of good-for-you ingredients like flaxseed, rolled oats and agave nectar. They were delicious right off the waffle press, and almost more delicious frozen and re-heated the next day in the toaster. The perfect kind of waffle, if you ask me.
Let’s be real, it isn’t a waffle without toppings. I went with a little vegan butter, strawberries, banana, and maple syrup. But these would also be excellent plain, with a few chocolate chips, or with peanut or almond butter. Long live the brunch waffle!
- 1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
- 1/4 cup melted vegan butter, such as Earth Balance
- 1 1/2 tsp pure vanilla extract
- 2 Tbsp agave nectar or maple syrup
- 1 cup brown rice flour
- 1/2 cup gluten-free rolled oats
- 1/2 cup potato starch (not flour)
- scant 1/4 cup tapioca flour
- 1 Tbsp flaxseed meal
- pinch salt
- 1 1/2 tsp baking powder
- 2 Tbsp sugar
- Combine almond milk and vinegar in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar 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. Let set for 10-15 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 or vegan butter and pour on about 1/3 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200-degree F (93 C) oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
- Serve immediately with desired toppings. 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.
recipe adapted from food.com