The question read: “Do you have a waffle recipe that you can make from scratch that is vegan and that also can be made gluten-free?” In response, Dr. Taylor is sharing her favorite vegan gluten-free waffle recipe. She always has a supply of these in her freezer. If you don't need gluten-free flour, you an use any type of flour including rye. If you want gluten-free then garbanzo flour is a good choice.

Ingredients

  • 2 cups oat flour (pulverize 2.5 cups rolled oats in blender) - organic and gluten-free is available
  • 1 cup flour (e.g., garbanzo flour is a gluten-free choice) 
  • 4 Tbsp peanut butter powder
  • 4 Tbsp pea protein powder
  • 4s Tbsp raw chia seeds
  • 2 Tbsp raw organic cocoa powder, if desired
  • 2 Tbsp coconut or date sugar, if desired (omit for savory waffles)
  • 2 Tbsp egg replacer powder
  • 2 Tbsp ground flax seed
  • 2 tsp baking powder
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract (omit for savory waffles)
  • Pinch sea salt or No SaltTM
  • 1 cup applesauce
  • 2 cups almond milk (or other non-dairy milk)
  • 1 cup warm water

Mixing

 Place ground flax seed and egg replacer in 1 cup warm water. Stir well and set aside.

 Place all dry ingredients in a medium sized bowel and mix well.

 Mix almond milk, applesauce, vanilla, and the 1 cup of water containing flax seed and egg replacer. Then add to dry ingredients and stir well.

Let sit for 10-15 minutes to allow chia seeds to thicken the batter. Depending on the type of flour you use (e.g., garbanzo or rye), you may need to add more almond milk or water 1/4 cup at a time to desired consistency.

Preparation

Spray waffle iron with coconut or avocado oil. Heat until ready for batter.

Pour ¼ cup of batter into each of the four waffle circles. Spread batter out with a spatula as needed. Gently close waffle iron and cook for 8 minutes. Remove and cool on a wire rack.

This recipe makes about 20, 4-inch round waffles.

Serving

Sweet Toppings

  • Drizzled real maple syrup or honey
  • Nut butter
  • Hot unsweetened applesauce with ground cinnamon
  • Sliced banana, mango, strawberries, or mixed berries
  • ¼ cup mixed seeds, chopped dried fruit, etc.

Savory Toppings

  • Creamed peas and onions, creamed mushrooms and water chestnuts, or creamed asparagus, etc..
  • For cream sauce,  place 1 cup almond milk with salt and pepper seasonings in a sauce pan over medium heat. When hot, stir in 1½ Tbsp non-GMO corn starch premixed in 2 Tbsp cold water. Stir until thickened (do not boil). Add veggies that have already been steamed al dente. Pour over waffles and serve.

Notes:

Waffles freeze well making several easy meals. To reheat frozen waffles, place frozen in a toaster with a defrost function. The waffles are soon hot and ready to eat. (If no defrost function, thaw waffles and then toast them.)

Real maple syrup—not “maple syrup flavored”—has a glycemic index of 54. It has a lower impact on blood glucose levels than honey or artificially-flavored syrup made with table sugar. Taylor avoids any syrup and other products that contain high fructose corn syrup.

For those of you who asked, Taylor likes her DASH four-round waffle iron from Amazon.com (and, "no," she gets no kickbacks if telling others what she uses).