Tuesday, August 28, 2012

Gluten Free Chocolate Almond Milk Waffles

I was setting out to make some freezer stock for back to school mornings and I decided I was going to try something new!

2 cups rice flour(brown or white or combo)
1/2 cup potato starch
1/2 cup tapioca starch
1/4 cup cornstarch
1 tsp xanthan gum
1/2 cup flax meal
1/4 cup sugar(plus or minus, to your sweetness preference)
1 TB baking powder

2 TB canola oil
2 eggs
3 cups Silk Dark Chocolate Almond Milk
2 tsp vanilla

Optional Nutrition Boost
1 cup shredded carrots

Replace rice flour, starches and xanthan gum with 1 1/2 cups all purpose flour and 1 1/2 cups whole wheat flour for non-GF.

Whisk all your dry ingredients together gently.

Whisk oil , eggs, milk and vanilla together

Add the liquid ingredients to the dry and stir well( you can add a touch of water if you feel it is too thick)

Gently fold in carrots if using.

Proceed according to your waffle maker's instructions.

Serve immediately.


Cool Completely , then freeze in a single layer about 60 minutes, place in a freezer bag and return to the freezer.

Pull out as needed and pop in the toaster just like an "Eggo" waffle!

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