There’s nothing I love more for breakfast than a good waffle (or pancake, or croissant, or cinnamon crunch bagel or any other yummy carb loaded piece of heaven)! I am not strictly gluten-free, but I do try and limit my wheat intake. I was determined to create a gluten-free Belgian waffle that the whole family loves. There are a few things that I look for in a waffle: crispy outside, soft inside and not too sweet. After many attempts, I think I finally got it! As I was looking for gluten-free waffle recipes, I noticed that many use nut flours (including coconut). But, lucky for us (please, oh please, sense the sarcasm here), our son also has a nut allergy (peanuts, tree nuts, coconut). It’s a little bit trickier to do gluten-free and nut free.
One of the things I love about this recipe is that it is made of almost all (ok, 80%) oat flour. Oat flour is full of fiber, contains good carbohydrates and is low in sugar. Plus, it’s super easy to make. I never buy oat flour and just make it at home in my Ninja blender. We go through it pretty quickly so I usually make a huge batch of it and store it in an air tight container. Easy peasy!
GLUTEN FREE BELGIAN WAFFLES
2 1/2 cups oat flour (make it in your blender-easy and cheap!)
1/2 cup rice flour
3 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
dash cinnamon (optional)
3/4 cup water
3/4 cup plain greek yogurt
2 egg whites
5 tbsp butter, melted
5 tbsp unsweetened applesauce
1/4 cup maple syrup
2 tsp vanilla extract
1. Mix all the dry ingredients in a bowl (flour, baking powder, baking soda, salt, cinnamon) and set aside.
2. Blend all the wet ingredients in a blender (you can whisk by hand, but I find this makes for a fluffier waffle).
3. Pour wet mixture into the dry ingredients and whisk until combined.
4. Let mixture sit for 10 minutes while waffle maker is heating up.
Makes 6, 7-inch Belgian waffles.
NUTRITIONAL INFORMATION: serving size: 1 waffle servings: 6
calories: 380 fat: 14.5 carbs: 48 sugar: 11 protein: 13 fiber: 4.5