How do you make vegan and gluten-free waffles are made without any flour?
Want waffles with a crisp exterior and fluffy interior?
Let the batter rest for a few minutes while your waffle iron gets hot. This gives the oats time to absorb some of the moisture, which helps prevent sad, soggy waffles.
Don’t have a waffle iron? This batter can also be used to make pancakes.
How to Freeze Homemade Gluten-Free Waffles
If you put all of the waffles directly into a bag and put them in the freezer, they’ll stick together. To prevent sticking, arrange waffles in a single layer on a wire cooling rack or cookie sheet, place them in the freezer for at least an hour, and then put them into a freezer-safe plastic bag.
When you’re ready to eat, treat them just like frozen waffles you can buy at the store: Pop one into the toaster until warmed through.
Cashew and Oat Waffles
These gluten-free cashew and oat waffles are a delicious and healthy way to enjoy breakfast.
- 2 cups old-fashioned rolled oats
- ½ cup raw cashews
- ¼ tsp. sea salt (or Himalayan salt)
- 1 Tbsp. extra-virgin organic coconut oil, melted
- 1¼ cups water
- 1 tsp. pure vanilla extract
- Nonstick cooking spray
- 3 cups fresh mixed berries
- 1 Tbsp. pure maple syrup (or raw honey)
Preheat waffle iron.
Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
Add oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
Lightly coat waffle iron with spray. Pour ½ cup of batter into waffle iron; cook for about 2 to 3 minutes, or until waffle iron indicates waffle is cooked, or until waffle is cooked through. Repeat with remaining batter.
While waffles are cooking, combine berries and maple syrup in a medium bowl. Slightly mash berries to release some juice.
Serve waffles topped evenly with berry mixture.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
½ Grain Carb
Body Beast Portions
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