The Best Waffles
Much like Rufus Humphrey, I'm a waffle enthusiast. Waffles are my chosen breakfast for birthdays, Christmas, brunches, Wednesdays.... My parents made the BEST waffles when I was growing up- light and fluffy, crispy on the outside. So, once I stopped eating gluten and dairy, it was my mission to find an amazing waffle recipe. I've tested and retested all kinds of different recipes for years and have finally settled on the 'perfect gluten free waffle'.
Drake- Get It Together--> check it out on spotify, it's been removed from youtube!
½ cup gluten free flour blend (my favorite by far is the 1-1 blend from Bulk Barn)
½ cup oat flour (blend GF oats in a food processor until fine)
2 tsp baking powder
½ tsp salt
1 heaping tsp cinnamon
¾ cup almond milk
¼ cup canola oil
2 large eggs (can substitute for flax eggs)
2 tbsp maple syrup
1 tsp vanilla extract
In a medium bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes while your waffle maker heats up. After 10 minutes, gently stir the batter one more time. Ladle a scoop onto the heated waffle iron. Serve with coconut oil or butter, maple syrup, almond butter or my favorite- blueberry sauce (recipe below).
Waffle recipe adapted from Cookie and Kate.
1 cup frozen blueberries
1 tbsp honey, maple syrup or sugar
In a small saucepan, gently heat the blueberries with the sugar. Once bubbling and warm, transfer to a blender and blend until smooth.