Dont know about you but we love waffles. So when we have visitors for brunch or cake we often serve waffles, since everyone can choose the topping he likes and they are so versatile. When a friend who recently found out she should avoid gluten and nuts I was challenged to come up with a recipe to meet her dietry needs. So I’m happy to share teh recipe for these below. They turned out so good, crsipy on the outside and soft on the inside with a slight vanilla and almond taste.
For the waffles:
200 gr buckwheat flour
100 gr rice flour (I just grinded risotto rice)
50 gr coconut blossom sugar
75 gr vegan butter or margarine
1 tsp vanilla extract
Pinch of salt
1 tsp baking powder
3 egg replacer (like flax egg, Chia egg)
150 ml sparkling water
100 ml coconut milk
Grind the rice to flour (if you dont have a powerful blender, you can of course just use rice flour), mix with the buckwheat flour and all the other ingredients in a blender. Let the dough rest for half an hour! Preheat a waffle iron and bake your waffles – top with sweet or savory toppings, as you like, these waffles work perfectly with both.