Image by jenn.b
Last week, I mentioned that an important part of switching your eating habits is to make foods that are as good as or better than your current favorites.
And while I’ve been making this effort for Ian, I must admit that a lot of this is for myself. Sometimes, you just need a chocolate chip cookie, but don’t want to feel terrible afterwards.
Or you want something other than scrambled eggs for breakfast and know that strawberry waffles would totally hit the spot. But only if their grain-free, gluten-free, dairy-free and guilt-free.
That’s why I made these. I took the tried and true waffle recipe we’ve been using for years, and, after some tweaking (and willing taste testing by the kids), I’ve got some pretty good gluten-free waffles.
There would be pictures, but we ate them all. Really, really quickly.
Delicious Gluten-Free Waffles of Awesomeness
- 1 cup Bob’s Red Mill All-Purpose Gluten-Free flour
- ¾ cup almond meal (note: If you have a Trader Joe’s, it’s much cheaper)
- ½ cup ground flax seed
- 1 tbsp baking powder
- ¼ tsp salt
- 2 eggs
- 1 ¾ cup coconut milk
- 2 tbsp pure maple syrup
- ½ cup melted coconut oil
- 1 tbsp vanilla
In a bowl, combine all of the dry ingredients and mix well. Mix wet ingredients in another bowl. Now pour the liquid ingredients into the dry and stir until just combined. But really, it makes more sense to me to do it the other way around, because you could just wipe out the bowl with a dry towel and put it away.
Hmmm. Is there a scientific reason for the wet ingredients to go into the dry? Ian? You’re the baker? Is there? Anyway… Combine all of the ingredients together into one bowl.
Scoop about 1/4 cup of the batter onto your pre-heated waffle iron and let them do their thing.
If you’re feeling really adventurous, I highly recommend cooking up some bacon, chopping it up and mixing it in there. Oh man. Bacon waffles are, well, there really are no words to describe how delightful they are.
Now, the absolute most important part – how to eat the waffles. I firmly believe that all bread and bread-like products were invented merely so that people could eat lots of butter. That’s why I generously slather my waffles in butter.
I then either top them with some pure maple syrup – I prefer it warmed up a bit. Or, if berries are in season, I make a strawberry compote and, well, I drown mine, but you don’t have to. That of course is followed by a generous
dallop glob of fresh whipped cream.
And that’s how you make delicious waffles of (guilt-free) awesomeness