By now you have probably heard that updates will be a bit slower for the following few weeks. I posted about this yesterday on my Instagram, and also featured a small update note on top of my homepage here. School is literally kicking my butt these days, throwing a few tests a day at me. For the coming week I have so much math and physics to study for, and two weeks after that is our winter exams (for me this will be in spanish, norwegian, english and math). Studying will be taking up ridiculously much time during this period, and I have to prioritize that.
I have so many ideas about recipes that I wish to feature as soon as possible, but given the circumstances it will have to wait. I will do my best to upload with about 3 recipes a week (hopefully) instead of my usual 6 a week. Other than that I will perhaps do a little tweaking on my older posts, and also some of my pages that need an update. A good thing that comes with this is that all the recipes I create now will be completely perfected and double-tested before they are posted (not that my previous recipes are not great though).
But enough of me rambling about school and on to the actual recipe. I am very addicted to waffles, and this is by far not my first try to make it though. I have attempted making this (seemingly easy) dish about 5 times before, playing around with different flour combinations and such. So far this is the only combination that I have found stays together but also tastes amazing. The main thing I learned was to not even try to use almond flour when making gluten-free and vegan waffles. Trust me on this one, it does not hold together well. As for the toppings, the possibilities are endless! My personal favorite topping is definitely with lemon juice and a few stevia drops (if you have never tasted this before, do it right now!).
Ingredients, makes about 7 large waffles:
- 3 cups water
- 2 cups whole grain gluten-free flour mix (see note below for recipe)
- 1 cup dates
- 2 tbsp homemade coconut butter
- 2 tbsp homemade almond butter
- 2 tbsp ground flaxseeds
- 2 tsp cardamom
- 1 tsp salt
- 1/2 tsp baking powder
- non-stick spray/melted coconut butter (see note)
- Combine the water, dates, flaxseeds, coconut- and almond butter into a large bowl, and allow this to sit for 10 minutes. Transfer this into a blender (or use a hand blender) and blend this until completely smooth. When that is done, place the liquids back into the bowl and stir in the remaining ingredients. Mix this thoroughly before you start heating up your waffle iron.
- Spray each side of the waffle iron generously, and add in about 1/2 cup of the batter for each waffle. Remember to spray both sides of the waffle iron before every waffle to avoid any sticking. If you have a high-quality non-stick waffle iron, this might not be necessary. If you wish to use coconut butter instead just grab a pastry brush and dip it into the melted coconut butter (read the notes below). Spread this on both sides of the waffle iron between each waffle. When each waffle is done let it rest on a cooling rack. If you prefer warm waffles, place them on a plate with a kitchen towel on top to preserve the heat instead.
- My personal favorite flour mix when making gluten-free waffles (and pancakes) is to combine 1 part brown rice flour, 1 part buckwheat flour and 2 parts certified gluten-free oat flour. Since this recipe calls for a total of 2 cups flour mix it translates to 1/2 cup brown rice flour, 1/2 cup buckwheat flour and 1 cup oat flour!
- As for the melted coconut butter, as you would know if you have made coconut butter before, it solidifies significantly when it sits at room temperature. Therefore if you wish to use it here, you can add boiling water into a large bowl and place a smaller bowl into it with the coconut butter inside. Cover this with a towel and give it a few minutes. This will melt the coconut butter. If this does not work, you can transfer a lot of coconut butter into a food processor and blend until it is completely smooth (just like when it was completely freshly made).
Other waffle recipes (that I hope to upload soon!):
- Apple Cake Waffles
- Pumpkin Spice Waffles with Cashew Cream “Cheese”
- Nutella Waffles
- Lemon Waffles (easily made by add in 1 tbsp lemon zest and the juice of 1/2 lemon into the batter, and eat it with additional lemon juice on top)
Even though there will be less new recipes for the following weeks, I have previously posted over 100 recipes here before. Try out some of those while waiting, and thank you so much for all the support and understanding!