It’s Sunday morning and I’ve got a horrible case of the shoulds. I should be finishing the editing on my book that is coming out in April 2023 Falling Out of Love With My Career. However, productive procrastination is one of my superpowers so I am making waffles instead!
I’m not big on sweets for breakfast, but once in a while, a waffle tastes good. Thin and crispy though, none of that bready Belgian bullshit. I usually eat them with butter only, occasionally a side of good maple syrup for dipping.
Unless I’m feeling savory and then that opens up a whole new waffle universe! 86 the sugar from the batter and mix in some shredded cheese, green onions and bacon instead. My kids like this version with taco sauce on top.
This recipe (minus the bacon and cheese, duh) just happens to be vegan and gluten free. I swing that way sometimes.
(Measures are approximate; use your noggin’ ! You know what waffle batter consistency should look like.) This makes about 4 waffles on my waffle maker.
1/3 cup besan (chickpea flour)
1/3 cup almond flour
1/3 cup cassava flour
1-2 tbs flax meal
1 tsp baking powder
Pinch of salt
Couple tbs sugar (leave out if going savory)
Dash of nutmeg (optional, but delicious)
1 tsp apple cider vinegar
2 tbs oil of choice (I use coconut)
Enough milk product (I use almond) to make a thick but pourable batter
Mix the dry stuff and then combine with the wet. Let it sit for a bit and then check if more milk is needed. That besan is thirsty! Cook until crisp.