In an effort to eat healthy and have a good breakfast or an amazing dessert I often cook these waffles up in double or triple batches and then just reheat and serve with yogurt, berries and little real maple syrup. This recipe is inspired by a recipe from the Cooking Light Complete Cookbook. I have varied the recipe slightly and made it gluten-free. I hope you try this recipe as it is amazing.
Michele’s Gluten-free Waffles
1/4 cup flaxseed meal
1 1/2 cups gluten-free flour mix
1 tsp Xanthan gum
1/4 cup hemp seeds
3 Tbsp chia seeds
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups fat-free or low-fat milk
1 1/2 Tbsp canola oil or melted butter (I use butter for the flavour)
1 tsp vanilla extract
Mix all dry ingredients together with a whisk to break up lumps, set aside.
Combine all wet ingredients in a bowl and whisk well, pour into dry ingredients and mix until just combined.
Preheat waffle iron. Coat it with cooking spray and spoon 1/4 cup of batter onto hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes until steaming stops. Adjust cooking time to the specifications of your waffle iron.
Serve with yogurt, fresh fruit and berries and a little real maple syrup.
These waffles freeze extremely well for future breakfasts or keep in the fridge for up to 3 days. Enjoy. Cheers, Michele