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.

The ‘lots’ mix was recently used commercially, at the Circus Hub for one of their events.

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
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)
Makes about 16 DeEP Belgian waffles
  • 8 tsp Baking Powder (Gluten Free version)
  • 4 tsp Baking Soda (Gluten Free version)
  • 250g Buckwheat Flour
  • 300g Glutenous Rice Flour
  • 60g Soy Milk Powder
  • 2 tbls Ground Cinamon
  • 4 tbls Cocoa
  • 80g Rice Bran Oil
  • 80g Golden Syrup
  • 1 litre (1kg) Water

Method:

  1. Combine all the ingredients with a whisk.  The mix should resemble the consistency of fresh double cream.
  2. If using the larger mix, you may find it easier to put the liquid ingredients into a bowl first, add then the dry ingredients on top. Mix slowly with a mechanical mixer.
  3. Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)

 

Spiced Chickpea Soup

SERVES: 2–3,

PREP: 10 min,

COOKING TIME: 30 min,

INGREDIENTS:

  • Olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/3 tsp ground cinnamon
  • 400g can chickpeas, drained
  • 500ml vegetable stock
  • Salt and pepper
  • Natural yoghurt, to serve
  • Handful of coriander leaves, to serve

METHOD:

  1. In a large saucepan over a medium heat add about 1 tablespoon of olive oil and let it heat.
  2. Add the onion and garlic and cook gently for 8–10 minutes until soft, translucent and a little caramelised.
  3. Add the cumin, coriander, turmeric and cinnamon, and fry gently for another minute or so until the spices are nicely fragrant. Take care not to let it burn.
  4. Add the drained chickpeas, then follow with the stock, and bring everything up to a steady simmer.
  5. Let it bubble away for about 20 minutes or until the chickpeas have softened and absorbed the flavour of the spices.
  6. Season well with salt and pepper, and serve with a good spoonful of natural yoghurt and coriander served on top.

Banana bread muffins

Banana bread muffins

Prep time:  15 mins
Cook time: 25 mins
Total time: 50 mins

Makes: 6 muffins

Ingredients

  • 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

Instructions

  1. Preheat oven to 190 degrees C.  If not using a silicone muffin tray, line the metal with paper muffin cases.
  2. In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
  3. Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
  4. In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
    1. 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
  5. Add the ‘eggy milk’ to the mix, and mix once more to combine.
  6. Add flour and oats, and stir until just combined.
  7. Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
  8. 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.
  9. 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).
  10. Finally remove from the tin and let them cool further on a cooling rack.
  11. Serve with butter, or as is.  It’s delicious either way.
  12. Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.

Humous

This recipe is thanks to Inspired Taste for the initial method (but I prefer mine with more garlic)

Ingredients

  • 1 tin chickpeas (approx 400g)
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) tahini
  • 2 cloves of crushed garlic
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Sprinkle of ground paprika for serving

Method

  1. In the food processor or blender, combine tahini and lemon juice.
  2. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
  3. Add the olive oil, crushed garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
  4. Add the drained and rinsed can of chickpeas. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

Getting the consistency right

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is perfect.

To Serve

Serve in a bowl with a drizzle of olive oil over the top, and then sprinkled with a little with paprika.

Storage

Store in an airtight container and refrigerate up to about a week (if you don’t eat it all by then).