So if you have been following me for a while, you will know that I’ve spent a good part of this year trying to create the perfect gluten, dairy, soy free but also egg and nut free waffle. And a month or so ago I finally cracked it. Well actually, that’s kind of a lie, I found this fantastic pancake recipe from one of my favourite real food blogs and decided to try and turn it into a waffle. Low and behold, it turned out perfect! there is nothing I could have done to make this recipe any better. So i really can’t take any credit for the everything free waffle recipe I spent so long trying to create, but I’m totally cool with that because it found me in the end!
All the credit goes to Buffy from Be Good Organics who created this stunning pancake recipe which I then turned into waffles. Here is the original pancake recipe, and below I will outline how I make it into waffles! The best part is I can serve this to the whole family and everyone loves it, gluten eating Dad and egg eating Chef Ashton included, and the best part is that our little guy Felix can enjoy the same breakfast as the rest of the family! He thinks its pretty cool and loves to partake in ‘build your own’ waffle Sunday when I lay out a bunch of condiments on the table and you can choose what to top your waffle with. (think blueberries, banana, kiwi fruit, maple syrup, seeds, dark chocolate, whipped coconut cream, coconut yoghurt, homemade chia jam, honey).
This makes 4 waffles and feeds our family of 4, with toppings.
Ingredients
1c buckwheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp himalayan pink salt
1 large ripe banana
1c + 1/4c coconut milk (or milk of choice)
1/4 lemon (juice & flesh)
1 tsp vanilla extract
2 dates
Oil – for the waffle iron (this is the one and only place I use an oil spray)
what to do
Turn the waffle iron on and set to preheat. Grease the waffle iron, grease it real good, like i said this is the one time i use an oil spray instead of coconut oil because you really need to get into all the crevices. Trust me, you don’t want the waffle to stick!
Add all the ingredients into a blender or food processor, except the 1/4 cup milk – i put them all into a 1 litre glass jug and use my hand held blender. If it’s too thick add at the 1/4 cup milk. The consistency works best if its thick, but pour-able, with the help of a spoon.
Blend until all the ingredients are combined.
When the waffle iron is heated set it to your desired doneness (i like it a little brown, but not too much – which is about a 4 or 5 on my machine). Pour 1/4 of the mix in and close the lid. Obviously your waffle iron might be a different size to mine, so be the judge over whether that will be enough or too much. You don’t want it to overflow! I’m always so greedy and pour too much in the first two then the second two end up kinda stingy (the kids get those ones haha).
Remove each waffle with a spatula when done and place in a low temp oven until the others are cooked. While they cook, I chop and assemble the toppings (see above for suggestions) also some nice suggestions in the original recipe you could check out.
So there you have it, the most delicious egg and nut free (and all the other stuff free) waffle! I’m generally not a hue fan of a strong buckwheat flavour, but I don’t find the buckwheat flavour over powering at all in these.
If you are like us, and need options for egg free baking, you should definitely check out Be Good Organics, why reinvent the egg free baking wheel when you can just go there! Some seriously yum stuff, using good, quality, real food ingredients that I’m happy to feed my family.
