Belgian Waffles with Flax (GF & DF)

Think you can’t enjoy delicious Belgian waffles on a gluten free, dairy free diet?  Think again!  With gluten free flour mixes like Bob’s Red Mill, it is possible.  The flour is a perfect swap out for regular flour and makes for light waffles.  In place of dairy I like to use coconut milk which adds a little sweetness.  I also add some heart healthy flax for some extra omega-3 oils.  These waffles are delicious for breakfast, brunch, or even dinner if you want a treat.  They would be the perfect surprise for Mom on Mother’s day, served with fresh strawberries!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 10 minutes | Cook Time: 5 minutes (each waffle depending on your iron) | Ready in: 30 minutes

Ingredients

• 3/4 cup Bob's Red Mill All Purpose Gluten Free Flour
• 1/4 cup organic cornstarch
• 1/4 cup ground golden flaxseed
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 Tbsp maple syrup or raw local honey
• 1 cup coconut milk or almond milk at room temperature
• 3 Tbsp almond oil
• 2 large organic eggs
• Fresh fruit and maple syrup for serving (optional)

Instructions

Preheat the oven to 250 degrees (if you would like to keep the waffles warm while you make all of them so you can serve them all at the same time), and heat a waffle iron.

Whisk together the flour, cornstarch, flaxseed, sea salt, baking powder, soda in a bowl.

Whisk together the honey, coconut milk, and almond oil.

Separate the eggs and put the yolks in with the coconut milk mixture. Place the whites in a medium sized clean bowl and beat with an electric mixer until stiff peaks form.

Whisk the milk mixture into the dry mixture, then fold in the egg whites. Once the waffle iron is heated, scoop the batter by the 2/3 cup onto the iron and cook according to directions. Once the waffle has cooked, keep it warm in the oven while you make the others or you can enjoy right away! Serve with maple syrup and fruit.