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.


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)


  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)


Caramel Fudge / Russian Fudge

This is a recipe I first picked up in NZ, and then wanted to get a microwave when I came back, just so I could make it again!

The recipe showed it as ‘Caramel Fudge’ but other people tell me it’s also very similar to ‘Russian Fudge’.

Either way, it melts in the mouth rather than being chewy, and it’s delicious!


  • 1 cup icing sugar
  • 2 cups brown sugar
  • 1 tbs Golden Syrup
  • 125g butter
  • 1/2 cup milk
  • 1/4 tsp cream of tartar
  • 1/4 cup chopped walnuts /raisins (optional)


  1. Add all the main ingredients to a large mixing bowl (that’s also microwave safe) but leave out the nuts/raisins
  2. Mix relatively well
  3. Cook on high (700watt) for 8 minutes, stirring every two minutes or less (if it looks like it going to boil over)
  4. Add in the raisins/walnuts
  5. Cook for a further 2 minutes
  6. Beat well with a whisk, for about 5 minutes while the fudge cools and thickens
  7. Pour into a lined tin, and then cut the fudge into squares before it cools completely (but can still hold it’s shape)
  8. Leave until cold, and then eat slowly!  (it is essentially blocks of sugar!)