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Gluten Free Vegan Waffles

ByLivvy

When Summer first suggested we worked on creating this recipe I was not very optimistic; to have gluten free vegan waffles that taste yummy seemed too good to be true. But alas, she has allergies and she’s my main source of child-care assistance so it’s best for me to keep her onside when I can. Our first attempt was not great BUT the texture was spot on – if you’ve ever tried anything gluten free you know that texture is really important. We made many, many more changes but we finally managed it.

Not only do these taste delicious covered in chocolate sauce and berries, or bananas and maple syrup, or strawberries and cream (we tried lots of topping variations to make sure they were good, our research game is strong); they also taste yummy when eaten on their own. I’ve started using them as portable snacks for the children and let me tell you, it works every single time.

Recipe

Makes 4 large waffles in our waffle iron

  • 1 cup floured oats
  • 1 cup gluten free flour
  • 1/2 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 cup plant based milk

Instructions

  1. Oil and heat your waffle iron to temperature. We use cold-pressed rapeseed oil to grease ours and have the temperature set to medium-high as we like our waffles to be a bit crunchy on the outside.
  2. Put a cup of oats into your whizzer and blitz it to make the oat flour.
  3. Add the whizzed oats and gluten-free flour to a bowl along with the sugar, bicarb, baking powder and cinnamon and mix them all together.
  4. Add your milk, mixing as you go to avoid lumps, then finally stir in your vanilla extract.
  5. Pour a quarter cup of the mixture into the prepared, heated waffle iron and cook until your machine says it’s done. Ours takes about 3/4 minutes.
  6. Remove the waffle and top with all your favourite things while you cook the next one!

Note: We have frozen these before and then we simply defrost and reheat in the oven. Super delicious and worth doing if you are making breakfast for a large group and don’t want to have to wait for ages to get them all cooked.

If you give these a go please do let us know how they turned out and how you decided to top them. We are having them so often they are looking to beat our sourdough pancakes at the breakfast top spot!

Livvy and Summer

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