Categories
Baking Egg Free Gluten Free Recipes Sweet Vegan

Vegan Gluten Free Belgian Waffles

Quick Background Story

I historically plan baking ingredients that don’t need to be freshly purchased, and can be stored comparatively long term.

These are a few variations of the ingredients.  I’m still fine tuning options, trying to bring the price down per waffle, whilst keeping it simple to access the ingredients, and taking out as many common allergens as I can.

This was all instigated after ‘The Little Waffle Shop’ in Wellington, didn’t carry a vegan waffle mix. Their gluten free mix contains egg, and apparently the chef’s are too busy to work out a new recipe for the comparative low demand at present (possibly because of the egg reducing demand). So I figured if I did the work for them, it could be switched over more easily for my own convenience. I also have friends who are both vegan and celiac (gluten free), so I wanted to make a delicious mix that was accessible for them too. The waffle shop hasn’t taken on the recipe yet, but hopefully they will one day, for those lazy times when I’m seeking a convenient sweet treat in town.

The larger commercial mix was also used in July 2018 at the Circus Hub for their Night Circus performance event (where over 200 waffles were made, for the charity). The smaller recipes are for when making them at a partner’s home.

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
  • 1 tsp 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 Milk powder (or soy Flour, but that’s not as good)
  • 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)
Naked chocolate waffles
with some toppings
Categories
Gluten Free Lunch Recipes Vegan

Spiced Chickpea Soup

SERVES: 2

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
  • Two bunches Spinach, chopped
  • Handful of coriander leaves, to serve
  • Natural yoghurt, 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. Remove from the heat.
  7. Season well with salt and pepper, and then add the chopped spinach, stir though until wilted.
  8. Serve with a good spoonful of natural yoghurt and coriander served on top.
Categories
Baking Egg Free Gluten Free Vegan

Choc Oat Chewies

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)

Ingredients:

  • 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)

Method

  • 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!

Storage:

  • 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!