Gluten-Free Vegan Waffles
Anson Smart
You don’t have to be gluten-free or vegan to enjoy these crispy, toasty waffles. Chef Amy Chaplin, who’s known for her organic, healthy cooking, uses almond milk, almond flour, oat flour, millet flour, brown rice flour, flax seeds, and mashed banana to make this batter. You can also try this rose sesame version if you want a floral, toasty take on the breakfast dish. Either way, you’ll want to make Chaplin’s waffles every Sunday morning.
Excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
How to Make It
1
Whisk the almond milk and ground flax seeds together in a medium bowl. Set aside for at least 10 minutes to thicken.
2
Preheat the waffle iron. Meanwhile, put the almond flour in a medium bowl and break up any lumps with your fingertips. Sift in the oat flour, millet flour, brown rice flour, and baking powder and whisk to combine; set aside. Whisk the flax mixture again, add the bananas or squash, oil, vanilla, and vinegar, and stir well. Add the flour mixture and stir with a rubber spatula until just combined.
3
Lightly brush the waffle iron with oil and scoop about a scant 1⁄2 cup batter (the exact amount will depend on your iron) onto the iron. Cook according to the manufacturer’s instructions, or slightly longer, until golden; vegan waffles usually need to cook for a few minutes longer than suggested for regular waffles. Remove the waffles and serve immediately with your choice of toppings, or place on a rack to cool if you are making them ahead. Repeat with the remaining batter. To store, once the waffles are cool, transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
4
Note: If you want to make and serve these waffles all at once, you can keep the first batches warm in a 200°F.
Ingredients
1 ¼ cups almond milk
2 tbsp plus 2 tsp ground flax seeds
½ cup almond flour
1 cup gluten-free oat flour
½ cup millet flour
¼ cup brown rice flour
1 tbsp aluminum-free baking powder
½ cup mashed bananas
¼ cup melted extra-virgin coconut oil, plus more for the waffle iron
1 tbsp vanilla extract
1 tsp raw apple cider vinegar
Directions
1
Whisk the almond milk and ground flax seeds together in a medium bowl. Set aside for at least 10 minutes to thicken.
2
Preheat the waffle iron. Meanwhile, put the almond flour in a medium bowl and break up any lumps with your fingertips. Sift in the oat flour, millet flour, brown rice flour, and baking powder and whisk to combine; set aside. Whisk the flax mixture again, add the bananas or squash, oil, vanilla, and vinegar, and stir well. Add the flour mixture and stir with a rubber spatula until just combined.
3
Lightly brush the waffle iron with oil and scoop about a scant 1⁄2 cup batter (the exact amount will depend on your iron) onto the iron. Cook according to the manufacturer’s instructions, or slightly longer, until golden; vegan waffles usually need to cook for a few minutes longer than suggested for regular waffles. Remove the waffles and serve immediately with your choice of toppings, or place on a rack to cool if you are making them ahead. Repeat with the remaining batter. To store, once the waffles are cool, transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.
4
Note: If you want to make and serve these waffles all at once, you can keep the first batches warm in a 200°F.
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