Vegan Gluten Free Belgian Waffles

Quick Background Story

I historically plan ingredients that don’t need to be fresh (and particularly not being kept in a fridge or similar).  So these are all generally ingredients I keep in the cupboard at all times.

These are two current variations of the ingredients.  I’m still fine tuning options, and trying to bring the price down per waffle, and take out as many common allergens as I can.

Ingredients:

Makes 2 @ 1/2 cup of mix per full deep Belgian Waffle
  • 1/4 cup Rice Flour
  • 1/4 cup Buckwheat Flour
  • 2 tbls Cashew Milk Powder
  • 2 tbls Soy Milk Powder
  • 1 tsp Baking Powder (Gluten Free version)
  • 1/2 tsp Baking Soda (Gluten Free version)
  • About 20ml Oil (1tbs + 1 tsp)
  • 1 tbls Maple Syrup
  • 1tsp Vanilla Essence
  • 1/4 tsp Ground Cinnamon
  • 1/2 cup + 1 tbls water

Ingredients:

Makes 4 @ 1/2 cup of mix per full deep Belgian Waffle
  • 1/2 cup Rice Flour
  • 1/2 cup Buckwheat Flour
  • 4 tbls Soy Flour
  • 2 tsp Baking Powder (Gluten Free version)
  • 1 tsp Baking Soda (Gluten Free version)
  • 2 tbls Oil (Rice Bran or similar)
  • 2 tbls Golden Syrup (or Caster Sugar)
  • 1 tsp Vanilla Essence (optional)
  • 1/2 tsp Ground Cinnamon
  • 1 cup + 1 tbls water (to get the right consistency)

Method:

  1. Combine all the ingredients with a whisk.  The mix should resemble the consistency of fresh double cream.
  2. Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)

 

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