.jpg)
INGREDIENTS:
1 1/2 cup unsweetened cashew or goats milk
1 tsp white or apple cider vinegar
1/4 cup sunflower oil or your preferred cooking oil
1/4 cup maple syrup (or agave nectar/honey if your diet allows)
1 tsp vanilla
heaping 1/2 cup gluten free rolled oats
1 3/4 cups gluten free flour blend
1 tsp konjac root/psyllium husk powder if xanthan gum not included in GF flour blend
3/4 tsp cream of tartar
3/8 tsp baking soda
pinch sea salt
Optional Add-Ins:
1/4 cup dairy-free chocolate chips
1/4 cup chopped bananas or other fresh fruit
.jpg)
.jpg)
.jpg)
Combine milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate.
Then add sunflower oil, maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry, and mix until well incorporated. Test batter for sweetness and flavor.
Add more maple syrup or some vanilla extract if desired. Add more milk to desired consistency.
Let set for 5-10 minutes while your waffle iron preheats.
Once waffle iron is ready, generously coat with butter. We spread softened butter on the iron with a silicon basting brush and pour on batter.
Our waffle iron makes thin, 5-heart waffles as shown in picture. We use about 1/4 cup batter per waffle.
Cook according to manufacturer instructions and then remove and place on a baking rack in a 200°F oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings, such as fresh a sprinkle of powdered sugar, maple syrup, or hazelnut spread.
Store leftovers in an airtight container in the refridgerator or freezer. Reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're freshest within the first couple weeks.