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December 31, 2013
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This recipe is for the most decadent yet gluten-free waffles...absolutely perfect for breakfast-in-bed during the holiday season. The toasted coconut flavor adds such a beautiful touch to these light and fluffy waffles. If you are new to gluten-free baking, I think these waffles are the perfect place to start. The batter is made from brown rice flour and buckwheat flour- two relatively easy flours to find. The secret to these waffles is that I used a vegan 'buttermilk' and a cup of soda water to keep them light and fluffy. No eggs or dairy necessary! I suggest you serve these to your visiting family and friends over the holidays and blow them away with how tasty gluten-free and vegan eats can be!
This recipe is for the most decadent yet gluten-free waffles...absolutely perfect for breakfast-in-bed during the holiday season. The toasted coconut flavor adds such a beautiful touch to these light and fluffy waffles. If you are new to gluten-free baking, I think these waffles are the perfect place to start. The batter is made from brown rice flour and buckwheat flour- two relatively easy flours to find. The secret to these waffles is that I used a vegan 'buttermilk' and a cup of soda water to keep them light and fluffy. No eggs or dairy necessary! I suggest you serve these to your visiting family and friends over the holidays and blow them away with how tasty gluten-free and vegan eats can be!
Toasted Coconut Waffles [Vegan, Gluten-Free]
This Recipe is :
Ingredients
- 3/4 cup Buckwheat Flour
- 3/4 cup Brown Rice Flour
- 1/2 cup Arrowroot Powder
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 2 Tbsp ground flaxseeds
- 6 Tbsp water
- 1 1/2 cups unsweetened shredded coconut
- 1 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup almond milk
- 1/2 tsp apple cider vinegar
- 1 cup soda water
- 2/3 cup coconut oil, melted
Preparation
- Preheat oven to 400 degrees F.
- Spread coconut out on a parchment lined baking sheet and toast for approximately 5 minutes, until golden. Watch carefully- coconut can burn quickly! Remove from oven and set aside.
- In a small dish, combine ground flaxseeds and water and let sit for 5-10 minutes, until thicken and gel-like. Combine apple cider vinegar and almond milk and let sit for 5-10 minutes until curdled.
- In a large bowl, combine buckwheat flour, brown rice flour, arrowroot powder, baking powder, baking soda, and salt together.
- In another bowl, whisk together flax mixture, almond milk mixture, sugar, coconut oil, and soda water.
- Pour wet ingredients into dry and whisk together, careful not to over-mix. Stir in 3/4 cup coconut, leaving the remainder for topping.
- Heat a waffle iron until hot. Coat with a coconut oil spray or nonstick spray. Cook waffles until crisp on the outside, yet soft on the inside. This took about 6-7 minutes in my old school ghetto waffle iron. It may be different for you, especially if you own a waffle machine. Top with coconut oil or butter, pure maple syrup, banana slices, goji berries, and toasted coconut.
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AUTHOR & RECIPE DETAILS
Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.
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