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.
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
- Combine all the ingredients with a whisk. The mix should resemble the consistency of fresh double cream.
- 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.
- 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.
This recipe is thanks to Inspired Taste for the initial method (but I prefer mine with more garlic)
- 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
- In the food processor or blender, combine tahini and lemon juice.
- 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.
- 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.
- 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.
Serve in a bowl with a drizzle of olive oil over the top, and then sprinkled with a little with paprika.
Store in an airtight container and refrigerate up to about a week (if you don’t eat it all by then).