Vegan-Gluten Free
Author: VegHaus
Ingredients
• 1 3/4 cup gluten free flour blend *
• 2 tsp baking soda
• 2 tbsp coconut sugar
• Pinch of salt
• 1 1/2 cup unsweetened almond milk
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• Some strawberries, sliced
• Several spoonfuls Hazelnut Cocoa Truffle Manna Butter
Instructions
1. Add in a mixing bowl almond milk and apple cider vinegar, whisk and set aside for milk to
curdle.
2. Combine all dry ingredients in to a large mixing bowl and stir.
3. Add melted coconut oil and vanilla extract to milk-vinegar mixture and whisk to incorporate.
4. Add wet ingredients to dry and whisk until well combined.
5. Let the batter rest for 5-10 minutes or while your waffle maker is heating up.
6. Pour on about 1/2 cup batter and cook according to manufacturer instructions.
7. Remove them and place them on a cooling rack.
8. Split waffles in half when they are cool to the touch.
9. Spread Hazelnut Cocoa Truffle Manna Butter onto each waffle slice and top with strawberry
slices.
Notes
* This is my basic gluten free flour blend for waffles and crepes
1 1/2 cup chickpea flour
1 1/4 cup brown rice flour
3/4 cup tapioca flour
* These waffles can be frozen and heat them up in a 375 F oven
* The waffle maker that I use is for Belgium waffles.
These easy to make high protein waffle sandwiches are the perfect to go breakfast and anytime delicious healthy snack!
