I have this love affair with breakfast.
Particularly Sunday Brunch. I am not sure if it is because it brings back nostalgic memories of childhood eating breakfast at my Grandmothers or because you can center breakfast meals around fruits (my all time favorite food group). Either way, I always love a good breakfast meal and I hope to create a tradition of my children waking up to healthy and delicious breakfast on the weekends.
For such reasons I was pretty ecstatic to create an amazing gluten free, vegan waffle recipe. Yep no dairy, eggs, or gluten and the same great fluffiness and slight crunch. These waffles are hands down the best I have ever had, without all the bad stuff! With this recipe I can make about 3 3/4 waffles in my large belgium waffle maker but I estimate you can get about 5 in a conventional waffle maker.
- 1 3/4 cup of Bob’s gluten free flour (or 1 cup rice flour 1/2 cup potato starch and 1/4 cup tapioca flour)
- 2 tsp baking powder
- 1 tsp salt
- 1/4 C. coconut oil (or alternative such as vegetable or sunflower)
- 2 TBSP flaxseed
- 5 TBSP water
- 1 1/2 C. rice, soy or coconut milk
- 1 tsp sugar
- 1 tsp cinnamon
- 3/4 tsp vanilla
Topping these waffles with some nut butter and fresh fruit is an absolute must. I make fresh almond/walnut butter by throwing some almonds, walnuts, flaxseed, maple syrup and water in a bullet or food processor to taste.
Kaden absolutely loves these and will eat them any chance he can get. The flaxseed and nut butter are great sources of protein and Omega 3’s for his developing brain. I freeze the left overs and warm them up in the toaster for breakfast throughout the week.
I hope you enjoy them as much as we do!