I’ve been wanting to share this recipe for a while, but I also wanted to perfect it and haven’t been able to. Mostly because a) I don’t have air conditioning in my house and the thought of standing in front of a hot waffle iron is unappealing, and b) I have been busy getting ready to move to Montreal!
Let me take a minute to complain about these two things, if you don’t mind (if you do mind, feel free to scroll down to the recipe :)). It’s been super hot here in Winnipeg. I’m talking +30 degrees and humid. Living without out air conditioning is not fun, but we make it work. How, you might ask? Well, one key thing is we don’t use the oven, or anything that’ll heat up the house. That’s why you haven’t seen any recipes for baked goods lately. If I had air conditioning, I probably would have 10 new recipes by now. But I just can’t bring myself to cook in this heat. I know I should take the opportunity to create no-bake recipes and come up with some fun BBQ ideas, but I can’t even do that when it’s so hot. (I’m a winter person, if you can’t tell).
I’ve also been getting ready for my move to Montreal. There isn’t actually that much to do ahead of time, a lot of it will be getting set up in the first few days when I arrive. Yet, I am still stressing about all the little things, especially the things I have no control over. And that stress takes up a lot of energy and brain power.
Needless to say, I didn’t actually perfect this recipe. I did try it a few times (see photos above), so I decided to share the recipe anyways. Don’t get me wrong, this is still a great waffle. I think I’ve got a good base and can easily work off this recipe to create some different varieties. Stay tuned for more waffle recipes!
Now, what to do with your waffle? Here are some suggestions:
Fruity: Top them with strawberry compote and coconut whip cream (as pictured)
Classic: Serve them with butter and maple syrup
Chicken and Waffles: Top them with my Southern Fried Tofu and maple syrup
Pesto Waffles: Make a waffle sandwich with some Tofu Strips and pesto (trust me, it’s good).
Happy waffle eating!
- 2 cups Bob's Gluten Free All Purpose Flour (or another gluten free flour blend)
- 1/2 cup oats, ground into a flour
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 1/4 cup almond milk
- 1 tsp apple cider vinegar
- 1/4 cup aquafaba
- 1/4 cup neutral oil, like canola
- 3 tbsp maple syrup
- 2 tsp vanilla extract
Preheat your waffle iron.
Combine the almond milk and vinegar, set aside to curdle.
Sift together the flour, oat flour, xanthan gum, baking powder, and salt in a medium sized bowl.
In a separate bowl, mix together the aquafaba, oil, maple syrup, and vanilla extract. Add the almond milk mixture to the wet ingredient and mix until combined.
Pour the liquid into the dry ingredients. Mix well.
Grease your waffle iron with some vegan butter or oil. Place 1/4 of the batter into the iron and cook on medium for about 5 minutes, or until golden brown.
Repeat with the rest of the batter.
Serve with fresh fruit and coconut whip cream.