Gluten-Free Waffles + Nayonaise Giveaway

>> Wednesday, April 17, 2013

When I went gluten free for 28 days, I missed a lot of breakfast foods like french toast, pancakes, etc. I tried various homemade flour mixtures to try and make a suitable waffle, for example. And, though I know it can certainly be done + will continue tooling around, my favorite attempt was with gluten free all purpose flour.

But we'll get to that in another post because I have a savory sandwich -- that's right, a waffle SANDWICH, people! -- version of these guys that's to DIE for. Maybe Friday or early next week?

Till then, breakfast!

(adapted from this recipe on Bob's Red Mill)

What you'll need . . . 

  • 1-1/2 cups Bob's Red Mill GF All Purpose Flour
  • 2 tablespoons cane sugar
  • 1 tablepoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon flax meal
  • 3 tablespoons hot water
  • 2 teaspoons vinegar
  • 3/4 cup unsweetened almond milk
  • 1 tablespoon olive oil
  • 1/2 teaspoon vanilla 
 Method . . . 

  1. In a large bowl, whisk together the flour, sugar, baking powder + soda, and salt. Set aside.
  2. In a small dish, combine the flax meal, hot water, and vinegar. Let sit for a couple minutes.
  3. Then add the flax mixture along with the rest of the ingredients into the bowl with the flour mixture. Mix until well combined.
  4. Let sit for a few minutes while you preheat your waffle maker.
  5. Then cook as directed, dividing the recipe into about three parts, as -- at least for our waffle maker -- this recipe makes 3 sheets . . . or 6 total . . . waffles.
  6. Serve immediately with the following toppings or freeze them for up to a few months.

// Grill slices of an apple on the stove over medium heat until browned on both sides.. If you have a grilling pan, that is. If not, you can just pan cook them with a bit of Earth Balance until browned. There's no real science to this.

// What makes this combo so special is the sauce . . .

It's a mixture of peanut butter, maple syrup, cinnamon, and a "secret" ingredient. Oh, I'll just tell you. Nasoya recently sent me some of their Nayonaise to try out, and I couldn't resist trying to make something a little different with it -- we use vegan mayo on almost all our sandwiches, too.

For those of you unfamiliar, Nayonaise is a vegan alternative to mayonnaise. It's made from expeller pressed oil, it's cholesterol-free, and it's a good source of vitamin B12 and Omega-3 ALA.

makes enough to generously top two waffles or six, if you're less indulgent

Combine the following in a small bowl.
  • 3 tablespoons Nayonaise
  • 1 (heaping) tablespoon crunchy peanut butter
  • 2 to 3 teaspoons maple syrup
  • dash or two cinnamon

You could also just use plain peanut butter instead of a sauce, but where's the fun in that?

/// \\\ /// \\\ GIVEAWAY /// \\\ /// \\\

The folks at Nasoya have been generous enough to giveaway some free Nayonaise to one of you as well! Just leave a comment with the word "YUMMY!" below to be entered. Make sure there's some way to contact you, too.

I'll choose a winner Friday morning (4/19/13).

And if you're in the mood for more waffles:

Peanut Butter + Banana Waffles
Green Egg-Topped Waffles
Applesauce Freezer Waffles

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