waffle recipe

 

4.36 from 167 votes

PREP TIME 15 minutes

COOK TIME 15 minutes

TOTAL TIME 30 minutes

Servings 6 (waffles)

Course Breakfast

Cuisine Gluten-Free, Vegan

Freezer Friendly 1-2 Months

Does it keep? Store in freezer.

Ingredients

WAFFLES

• 1 1/4 cup unsweetened almond milk
• 1 tsp white or apple cider vinegar
• 1/4 cup olive, avocado, or melted coconut oil
• 1/4 cup agave nectar or maple syrup (or honey if not vegan)
• 1/2 heaping cup gluten-free rolled oats
• 1 3/4 cups gluten-free flour blend (we also had success with Bob's Red Mill 1:1 gluten-free flour blend)
• 1 1/2 tsp baking powder
• 1 pinch sea salt

OPTIONAL ADD-INS:

• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 Tbsp flaxseed meal
• 1/4 cup dairy-free chocolate chips
• 1/4 cup chopped bananas or other fresh fruit

Instructions

• Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
• Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
• Test batter for sweetness and flavor.  Add more sweetener or some vanilla extract if desired. I added a touch more agave.
  
• Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn't always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture. 
• Once waffle iron is ready, generously coat with non-stick spray or oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron's suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they're more prone to sticking.
• Once waffle is cooked, carefully remove from waffle maker and place on a baking rack in a 200 degree oven to keep warm. Do not stack; instead, keep them in a single layer to ensure they remain crispy.
• Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they're freshest within the first couple of weeks.

Vegan Blended Baked Oatmeal

 

Vegan Blended Baked Oatmeal

This easy vegan baked oatmeal with banana, chocolate chips, almond butter and maple syrup is naturally sweetened and made in a blender!

Course Breakfast

Cuisine American

Keyword baked oatmeal, baked oats, blended baked oatmeal, tik tok recipe

Prep Time 2 minutes

Cook Time 23 minutes

Total Time 25 minutes

Servings 2 servings

Calories 235kcal

Ingredients

• 1/2 cup rolled oats
• 1/2 a banana
• 1/4 cup almond milk (or milk of choice)
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 1/2 teaspoon baking powder
• 1/4 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup dark chocolate chips/frozen berries

for topping

• drizzle of almond butter

Instructions

For the blended baked oatmeal base

• Add the oats, banana, almond milk, almond butter, syrup, baking powder, extract, and salt into a blender. Blend on high until smooth and creamy. Fold in the chocolate chips.
• Spray two ramekins with cooking spray. Pour the contents of the blender into the ramekins. Top with a few extra chocolate chips if desired.

To cook in the oven

• Preheat the oven to 350ºF. Bake for 23 -25 minutes until the top is golden and the cake feels mostly firm to the touch. Remove and let cool slightly. Top with almond butter and enjoy.

chocolate truffle cake

 

chocolate truffle cake

• 8 large eggs, cold
• 1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
• 16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
• optional toppings: powdered sugar and/or berries

Intructions

1. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
2. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
3. Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
4. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
5. About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Gluten-Free macadamia nut Chocolate Chip Cookies

 

Gluten-Free macadamia nut Chocolate Chip Cookies

Gluten-free peanut butter chocolate chip cookies made refined sugar-free with coconut sugar

PREP TIME10 minutes

COOK TIME12 minutes

CHILL TIME30 minutes

TOTAL TIME52 minutes

Ingredients

• 1/2 cup ghee, or butter or coconut oil
• 1/2 cup coconut sugar
• 2 Tbsp pure maple syrup
• 1/2 cup creamy macadamia nut butter
• 2 tsp pure vanilla extract
• 1 large egg replacer
• 1 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon, optional
• 1 dark chocolate bar, chopped
• coarse sea salt, for sprinkling, optional

Instructions

1. Add the ghee (or butter or coconut oil) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Beat on medium-high speed until the ghee is creamy and fluffy. 
2. Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined. 
3. In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar. Refrigerate dough at least 30 minutes (up to 2 days) to allow dough to set up. 
4. When ready to bake the cookies, preheat the oven to 350 degrees F. 
5. Scoop spoonfuls of dough onto a large baking sheet - I use a small ice cream scooper for perfect-sized cookies. 
6. Bake 8 to 15 minutes, until cookies reach desired level of crisp. I bake mine for 12 minutes, turn off the oven and allow the cookies to sit in the warm oven another 3 to 5 minutes. 
7. Allow cookies to cool 10 minutes. Sprinkle cookies with coarse sea salt and enjoy! 

Ghee Chocolate Chip Cookies

 

Ghee Chocolate Chip Cookies

These gluten free Ghee Chocolate Chip Cookies and are made with ingredients such as almond four, coconut sugar and ghee. They are soft, pillowy and delicious!

PREP TIME 5 mins

COOK TIME 15 mins

COURSE Dessert

SERVINGS 7 cookies

INGREDIENTS

  

• 1 ¼ cups gluten free oat flour
• 1 tbsp macadamnia flour 
• 2 tbsp gluten free all purposeflour 
• 1 ½ tsp baking powder (gluten-free)
• 1 tsp vanilla 
• ⅓ cup coconut sugar
• ¼ cup softened ghee
• 1 tbsp maple syrup
• 1 egg replacer
• ⅓ cup dark chocolate chips
• flaky sea salt - optional

INSTRUCTIONS

 

• In a mixing bowl, combine oat flour, almond flour, baking powder, vanilla, coconut sugar, ghee, maple syrup, an egg and chocolate chips.
• Use a large cookie scoop to scoop the cookie dough. Roll the dough into balls, press to form round disks and place onto a sheet pan lined with parchment paper.
• Bake the cookies for 9-15 min. in a 350 degrees F oven. Allow the cookies to cool on a wire cooling rack before enjoying. Optional: sprinkle the cookies with sea salt.

SWEET CHERRY & COCONUT SEMIFREDDO WITH PISTACHIOS

 

Ingredients:

• 1/2 cup (75 g) shelled pistachios, roasted and unsalted
• 1 cup (150 g) sweet cherries, pitted and chopped coarsely, plus extra to serve
• 2 (51/2-ounce/160 g) cans coconut cream, chilled overnight
• 3 tablespoons honey or maple syrup or agave nectar 

Directions:

Line an 8-by-4 loaf pan or (or smaller) freezer-proof container with waxed paper.

Coarsely mash the cherries with a fork. Shell the nuts, then coarsely chop. Scrape the thick layer of coconut cream into a bowl.

Discard 1 tablespoon coconut water from each can, then add the remaining water to the bowl. Beat until thickened and soft peaks form. Beat in the honey (or maple syrup or agave nectar) and add one or two drops of rose extract, if desired.

Gently stir in the pistachios and cherries and spread the mixture into the prepared pan. Spread the surface level and freeze for at least 4 hours or overnight until firm.

If frozen overnight, transfer the semifreddo to the refrigerator 1 hour before serving. Invert onto a plate or board and peel away the plastic wrap. Cut into slices and serve scattered with extra cherries. Recipe makes 6 servings at 3/4 cups each. 

Nutrition (per serving): Calories: 184; Total Fat: 14g; Saturated Fat: 8g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 9mg; Carbohydrate: 13g; Dietary Fiber: 1g; Sugar: 7g; Protein: 2g