Belgian Waffles

These have a light, fluffy texture and are delicious with maple syrup, fresh berries and rice whipped “cream.” Its hard to tell them apart from the gluten, egg and dairy version.

3 cups gluten-free flour
1/4 tsp xanthan gum
6 Tbs flax meal
1 Tbs + 2 tsp double-acting baking powder
1 tsp cinnamon (optional)
1 tsp salt
1.5 Tbs egg substitute blended into 6Tbs almond milk
1.5 cups vegan yogurt
1.5 cups almond milk
5 Tbs canola oil

1. Pre-heat waffle iron according to appliance instructions.

2. Mix flour, xanthan gum, flax meal, baking powder, baking soda, cinnamon and salt in a large bowl and blend completely with a whisk.

3. Combine egg substitute, yogurt, milk and oil. Slowly pour wet mixture into dry mixture while stirring. Stir gently until ingredients are just moistened (over-stirring will cause waffles to be tough).

4. Lightly grease waffle iron or spray with non-stick spray. Put a heaping spoonful of batter into each waffle mould, being careful not to overfill moulds. Cook for 4.5-5 minutes.


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