Vegan GF Almond Waffles
Why not make Mom some waffle on Mother’s Day? These vegan gluten free waffles are easy to make if you have a waffle maker, and so good! They are light and fluffy on the inside and crispy on the outside with a vanilla almond flavor! I topped them off with a raspberry sauce, but of course they would be delicious with coconut whipped cream, maple syrup or chocolate chips as well! Feel free to make them your own!
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.
- To make the waffles, whisk together the flour, sugar, baking soda, baking powder, and sea salt in a large bowl.
- Then whisk the flax mixture, vanilla and almond extracts, almond butter, and coconut milk together until smooth.
- Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it. Cook according to waffle iron package directions. Remove from the waffle maker and keep warm in the oven while you make the others. If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
- To make the topping, on the stove combine 2 cups fresh or frozen raspberries, and 2 Tbsp maple syrup and cook until the berries are falling apart and jammy.
- Serve the waffles with the topping!
*If you want to make these not gluten free, you can swap in organic whole wheat pastry flour or regular AP flour 1:1 for the gluten free.
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