It rains. It pours. The snow mountains are melting. Time for an extended Sunday breakfast with waffles, wonderful crisp almond waffles (which are also vegan and gluten-free).
Normally, I make the waffles with all-purpose flour; this time I used the King Arthur all-purpose gluten-free flour, and they came out just as crisp and tender. In the second half of the batter, I added raspberries and blueberries.
My regret? the lack of whipped cream in my fridge.
Vegan Chia Waffles (makes 6 waffles)
- 1 cup all-purpose glutenfree flour (recommended: King Arthur Flour)
- 2 teaspoons baking powder
- 2TB almond meal
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup almond milk
- 1/2 cup applesauce
- 1/2 ts almond extract
- 1/2 ts liquid stevia (or to taste)
- optional: frozen raspberry pieces
Mix the dry ingredients in a bowl, and mix the wet ingredients in another bowl. Combine both types of ingredients and mix with a whisk until the waffle dough is without lumps.
Preheat waffle iron (typically, a green light goes on). Spray with nonstick spray (or wipe down or brush with some almond oil). Cook waffles according to the waffle maker's instructions, which usually means putting about 1/4 cup batter on the iron, closing, and waiting for a light to go out. I baked mine longer than the light signal (about 4 min altogether so that they are on the crispy side).
Make 6 waffles using 1/4 cup of waffle dough. 1 waffle, 90kcal.