Woweee. I have pronounced my love for Sloveig’s blog, the Gluten Free Vegan Girl many a time, and she has delivered again on this one. This is her recipe, it is pure, healthy and delicious. Breakfast, dessert, or snacks throughout the day – these waffles are awesome 🙂 I have to share.
I have halved the recipe because it makes LOADS. Also, my waffle maker sadly only does animal shapes (haha) so here we have a giraffe and a lion – looking slightly more like a map of Australia actually… not to worry!
I’ve also done this recipe with half buckwheat and half brown rice flour and I have to say, I really loved that also. It seemed a little lighter to me. But please yourself.
- 2 cups unsweetened plant-based milk
- 1.5 cups buckwheat flour
- 1 cup pitted dates
- 1.5 tsp baking powder
- 1 tsp vanilla [extract]
- 1/4 tsp maldon salt
- 1/2 tsp ground cardamom, optional but recommended
- juice from 1/2 lemon, optional but recommended
1. Place all the dry ingredients together in a mixing bowl and stir together.
2. Place the pitted dates, lemon juice, vanilla essence and milk in a high-speed blender (or use a hand blender) and run until completely smooth. Pour this into the bowl with the dry ingredients and stir until well-combined. Keep in mind that the batter will be slightly thicker than regular wheat waffles. Do not add any more liquid to make it thinner! This will prevent the batter from sticking together properly, and you will end up with a runny gooey mess.
3. Heat a waffle maker and add your mixture. Depending on your maker, you may need spray oil to stop it sticking. I use brushed melted coconut oil.
I have added fresh chopped strawberries and a homemade chocolate hazelnut sauce. Try this:
2 dates, pitted, soaked and pureed (alternatively substitute with rice malt syrup)
1 heaped Tblspn cacao
2 Tblspn melted coconut oil
1 heaped Tblspn hazelnut meal
2 Tblspns non dairy milk
dash of vanilla extract
Whisk together and enjoy. Add more milk if you prefer it runnier.