Gluten Free Seedy Waffles
These yummy gluten free waffles are slightly adapted from Minimalist Baker - Dana has the best recipes that never let me down. I'm not much of a baker, let alone an expert on gluten free so I did my research. She has the best gluten free flour blend that I use for these waffles.
For the flour I like to triple the recipe, whisk it together and keep it in a big jar as a home made ready to use GF flour.
what you'll need...
Gluten Free Flour Blend:
1.5 cups brown rice flour
1/2 cup potato starch
1/4 cup white rice flour
1/4 tapioca flour
1 1/4 cup coconut milk (or your preferred non-dairy milk)
1.5 tsp apple cider vinegar or lemon juice
1/4 cup coconut oil or try 1/4 apple sauce for an oil free version
2 tbsp maple syrup
1 3/4 cup gluten free flour blend above
1/2 cup rolled oats
1/4 to 1/2 cup seed mix: pumpkin seeds, flax, chia, hemp
1 tbsp coconut sugar/nectar
1 tsp cinnamon
2 tbsp psyllium husk
1.5 tsp baking powder
1/2 tsp pink himalayan salt salt
In a small bowl combine the coconut milk and apple cider, don't stir, just let it sit for a few minutes until it curdles a little. Add melted coconut oil (or apple sauce if replacing oil) and maple syrup and whisk together. In a large bowl combine all of the dry ingredients: gluten free flour, rolled oats, seeds, coconut sugar, cinnamon, psyllium husk, baking powder and pink salt. Whisk to combine.
Note that the batter will thicken quite a bit to almost a dough - don't worry they will still be amazing! I use a 1/3 measusuring cup to scoop the 'dough' onto my square waffle iron, which I grease up with coconut oil. These waffles come out super crispy if you cook them on high heat, adjust according to your preferences.
Top these beauties with some whipped coconut cream, fresh berries, pumpkin seeds and chia seeds.
Try different batters with matcha, blueberries, chocolate chips or spiced with cinnamon and cardamom.