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Jun 20, 2016

Easy Homemade Waffles {gluten free + vegan}

Have you heard of the phenomenon that is aquafaba? I suppose it isn't really a phenomenon, but it's a pretty sweet discovery, that I'm sure has probably been around a lot longer than I personally realize. Aquafaba is basically the starchy liquid left from a can of chickpeas or other beans, and it can be used as a replacer for egg whites. It whips up into this light and airy fluff that seems to be a perfect meringue-like texture. 

I'm in awe every time I see a new recipe created using it and have been intrigued for awhile now. I finally tried it and it is everything it's cracked up to be! All I did was pour the liquid into the bowl of my stand mixer, add a pinch of cream of tartar (not sure if this is even necessary), and turned the speed up. A few quick minutes later and I had a giant bowl of this amazing stuff! 

I wasn't sure exactly what my plans were at that point, but it was early morning so I decided to fold it into waffle batter to make the texture like it would be if you were to fold in whipped egg whites. My waffles were light and airy with a slightly crispy edge, just the way I like them. I also used Namaste Foods Raw Goods Quinoa Flour for an added protein punch. I've also used their gluten-free all purpose flour blend with spectacular results.

Easy Homemade Waffles

  • 1 can chickpeas
  • 1/8 tsp cream of tartar
  • 2 cups gluten free all purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups So Delicious Dairy Free Coconut Milk
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
Preheat waffle iron.

Open the can of chickpeas and drain the liquid into the bowl of a stand mixer, fitted with a whisk attachment. Add the cream of tartar and turn the mixer speed on medium low. As it mixes, the liquid will begin to turn white and form soft peaks. Continue mixing until stiff peaks are formed, about 5-8 minutes.

In a medium bowl, whisk together the gluten free flour, sugar, baking soda and salt. In a large bowl, combine the coconut milk, coconut oil, and vanilla extract.  Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Gently fold 2 cups of the aquafaba "fluff" into the batter mixture until well incorporated. 

Spray the waffle iron with non-stick spray or coat with melted dairy-free butter. Scoop 1/3 cup of the batter into each well of the waffle iron. Close lid and cook about 3 minutes, or until the waffles are cooked through and lightly browned on the edges. 

Continue until all batter is used. Serve waffles with maple syrup or a sprinkle of powdered sugar and some fresh berries. 

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