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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.
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
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)
- Combine all the ingredients with a whisk. The mix should resemble the consistency of fresh double cream.
- Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)
Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Makes: 6 muffins
- 2 medium ripe bananas
- 3 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1 1/2 Tbsp oil (rice bran, etc.)
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 100 ml vegan eggy milk (see below)
- 100ml water
- 1 tsp flaxseeds
- 1/2 tsp chia seeds
- a sprinkling of oats
- a few cashews
- 1 1/2 cup flour
- 1 cup (112 g) gluten-free oats
- Preheat oven to 190 degrees C. If not using a silicone muffin tray, line the metal with paper muffin cases.
- In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
- Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
- In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
- Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews. Pulverise for about 30 seconds
- Add the ‘eggy milk’ to the mix, and mix once more to combine.
- Add flour and oats, and stir until just combined.
- Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
- Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
- Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
- Finally remove from the tin and let them cool further on a cooling rack.
- Serve with butter, or as is. It’s delicious either way.
- Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.
These are based on a ‘Special Oat Chewies’ recipe I picked up from somewhere many years ago. So when a friend asked for some chocolate chip cookies with oats this morning, this recipe came quickly to mind. Because of some new dietary restrictions amongst friends, I was able to modify the recipe accordingly below, and they’re delicious!
This makes a good 24-36 ‘biscuit’ sized treats (as I tend to cook them in baking trays of 12 at a time. Smaller is normally better)
- 3/4 cup rice bran oil (or vegetable oil)
- 1 cup white sugar
- 3/4 cup agave syrup (honey, or golden syrup)
- 1/2 cup non-dairy milk (soy, rice, etc. or regular dairy if you prefer)
- 2 tsp vanilla extract
- 2 1/2 cups buckwheat flour (or wholemeal flour if you’re not worried about the Gluten Free aspect)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 3/4 tsp cinnamon
- 1/2 cup sultans or raisins
- 1/3 cup hazelnuts
- 1 cup / 125g large chocolate chunks (such as 1/2 bar of Whitaker’s Dark Ghana, chopped roughly into half the regular sized chocolate squares)
- Preheat your oven to around 180 degrees.
- Blend the oil, sugar, syrup/honey, milk and vanilla extract until smooth.
- Add the powdered ingredients slowly (mixing in well to the liquids as you go along).
- Finally add the raisins, whole hazelnuts, and chocolate chunks, and mix in well.
- Place large spoonfuls of the mixture onto baking parchment, around 12 cookies per sheet.
- They largely keep their shape, so will look pretty rugged even after baking.
- Bake them for around 11-14 minutes until just going golden on the peaks and base (rotating the baking trays as necessary).
- Remove from the oven, and leave to cool on the baking tray for a couple of minutes (to help keep their shape).
- Then remove carefully from the baking parchment, and allow to cool on a wire rack for 30 minutes or so.
- Enjoy slowly!
- You can store them in an airtight tub for up to a few days easily.
- I haven’t tested them beyond 4 days yet, because they always get eaten up by then!