Sunday mornings at our house usually begin with these crispy, delicious, homemade waffles! I try to stay away from feeding my family much gluten, even the kind in freshly ground whole wheat, because my body doesn’t do well on it. When I bake, it’s almost always with gluten free ingredients. Not always, but mostly… Hence, I put forth great effort into making things taste better without gluten. Of course, this usually requires a bit of work!
4 C. Gluten Free Flour- (2 c. Brown Rice, 1 c. Quinoa, 1 c. Almond Flour -I change up the combo sometimes!)
4 C. Unsweetened Coconut Milk (Drinking Kind)
2 Eggs Substitute (I use 2 Tbs. of GSG Life’s Sprouted, Ground Flax & 6 Tbs. Water)
½ C. Coconut Oil
1 Tbsp. Fresh Lemon Juice
2 Tsp. Baking Soda
1 ½ Tsp. Vitamin C Crystals
1 Tsp. Salt
2 Droppers-full of Liquid Vanilla Stevia
In a high-powered blender (I use a BlendTec), combine the brown rice and quinoa and blend it until it’s a fine flour. This usually takes about 90 seconds. Add blanched almond flour to the mix. Keep in mind that homemade almond flour isn’t fine enough.
Add the eggs and the egg substitute. I LOVE to use GSG Life’s Sprouted Ground Flax as an egg substitute when baking. Just use 1 Tbs. of flax with 3 Tbs. water for each egg you want to sub out. I like to do half of the amount in this recipe but you could do more. If you’d like to order some, go to: myGSGLife.com/monicaadair. The flax supplies a healthy dose of omega 3’s, which are important for your brain and heart health, and it has a two-year shelf life. It also doesn’t need to be refrigerated.
Add the remaining ingredients. You can buy Vitamin C Crystals at most health food stores. I like the Bluebonnet brand.
Mix everything up until well blended. Poor into a HOT waffle maker and cook for about five minutes. Since each waffle maker is different, watch the first one closely and figure out how much time works best for yours.
I recently bought a waffle maker that works great. It’s the Hamilton Beach 26020 Belgian Style Waffle Maker. It makes four perfectly sized rectangles, which means four people get breakfast at once. PLUS, these waffles freeze really well and fit into a toaster perfectly, when you’re ready to reheat them. I always make extra to freeze because I use them as gluten-free toast too!
I hope you enjoy this recipe as much as my family has! Let me know how it goes…