Whitney (Eco Vegan Gal) and I made these incredible waffles this 4th of July weekend! They are super healthy and gluten free.
I wanted to make her something delicious and gluten free, and let's be honest...what could be better than waking up to waffles with fresh blueberries, and cookie dough syrup?
These only take about 20 min in total to make too. Enjoy!
1/2 cup rice flour
1 1/2 cups oat flour
4 Tbsp tapioca flour
1 tsp sea salt
3 tsp baking powder
1 tsp cinnamon
2 Tbsp ground chia seeds
2 tsp apple cider vinegar
2 tsp vanilla
2 cups milk (almond, hemp, coconut, which ever alternative you chose)
3 Tbsp coconut oil
Optional: 1 cup blueberries (also optional, crumble up Justin's dark chocolate peanut butter cups in the batter...we did that as well and omg. So good)
Cookie Dough Syrup Ingredients:
1/4 cup maple syrup or agave nectar
3 Tbsp gluten free cookie dough, or any of our flavors depending on your preference
Heat waffle iron.
Combine fours, salt, baking powder, and cinnamon in a large mixing bowl.
Measure milk and add apple cider vinegar. Combine, and add to the dry mix.
Then add your vanilla, coconut oil and blueberries or peanut butter cups if you chose.
For the cookie dough syrup, measure the ingredients and mix together until creamy. If you want to add more maple syrup by all means, feel free. The consistency of the syrup is up to you. Set aside until waffles are done.
Cook on waffle iron as directed. When the green light goes off they're done!
Serve immediately, with whatever fixings you fancy...strawberries, syrup, cookie dough, cookie dough syrup...etc etc.
If you want to save some for later, just re-toast in the toaster to make them crispy again. Delicious!!