Grain and Gluten Free Waffles

This month, my daughter, Aubree, is sharing a guest   
 blog post with her grain free waffle recipe. This recipe will fit any dietary need plus is very tasty. 

Enjoy,
Bamah

Hello all!! I keep meaning to write up another guest blog post and then forget. Recently, I bought a mini waffle maker on sale, and have been experimenting with some recipes. Grain free waffles are not easy. Thankfully, a new family member has turned me onto chickpea flour which is amazing and versatile.   I tried a pure almond flour recipe, but didn't like the fragility of the waffles, and I tried pure chick pea flour waffles, but thought they needed a bit of tweaking for better rise and batter thickness. I have made the below recipe at least 3 times now and haven't had any major issues, and I really like the taste and how strong they are. I can now enjoy breakfast sandwiches using the waffles, and even better, avocado waffles since I haven't found a good bread recipe for toast. Now I will say, these aren't the best when heated the next day, but a quick pop in the oven or toaster to warm, and they are good. I keep the batter in a blender bottle in the fridge for up to a week and make them as I go. I will say that I have yet to family test these, as this is a new project, but I have also eaten 3 batches worth on my own, so there you go.

Grain free waffles

2 Cups chickpea flour

1 1/2 Cups almond flour

3 1/2 tsp baking powder

2 tsp guar gum ( or xanthan gum)

2 tsp salt

2 Cups water

1/2 cup almond milk ( or any milk)

3T - 1/4 cup maple syrup (depending on preference) 

3 large eggs 

     First, combine all dry ingredients ( chickpea and almond flour, salt, baking powder, guar gum) in a mixer bowl and ensure they are incorporated. 

     Then you combine all wet ingredients in a bowl or container with a spout. ( I use my Pyrex 4 cup measuring cup, but have also used a bowl with a spout). 

     Slowly pour about a third of the wet mixture into the dry ingredients as the mixer is on so that it makes a thick batter and everything is mixed in with no lumps. Very slowly add the rest of the mixture scraping the sides and bottom as chickpea flour tends to settle. 

      And that's it!! Fire up your waffle maker and enjoy!! I have also made pancakes in a pinch but prefer the crispy nature of waffles. Chickpea flour does take a bit more time to cook, so my little mini waffles cook about 8-10 min each. 

A few notes on ingredients: chickpea ( or garbanzo bean floor) can be really pricey, but if there is an Indian store near you, you can find 4 lb. bags for around $6. Which is a much better deal. You can try other ethnic stores, but I know they have it at Indian stores. 

-----Guar and xanthan gum are interchangeable, but xanthan is derived from corn, which I am allergic to. 

--- the maple syrup added into the batter gives them a sweet taste without the need to put syrup on them later. It also makes it easier to eat them on the run. I once forgot the syrup, and it also makes them turn a nice shade of brown. If doing pancakes, leave it out as it makes them look burnt. If you don't want to use syrup, add the same amount of water or milk instead. 

---- I use unsweetened almond milk for this recipe. I have not tried any other form of milk, and if you wish to use something different, just remember that almond milk is thin like regular milk, I don't know how half and half or heavy cream will affect the batter. 

Hope you enjoyed this guest blog!! Just a note, this recipe is gluten free, corn free, grain free, dairy free, and Paleo. If you have anyone with dietary issues you are cooking for. 

Aubree