This week’s gluten-free, dairy-free and sugar-free recipe is a decadent and healthy treat: carob waffles!
In the spirit of making substitutions to recipes, I modified this recipe from my book, and was inspired by three things:
1) I had virtually no food in my cupboards after returning from back to back trips to Ottawa and Montreal; but I did find some carob powder, and had leftover almond flour from my TV spot where I made a gluten-free vegan cheesecake ;
2) When I was in Ottawa, I admit I envied my future sister-in-law’s chocolate chip pancakes at Denny’s; and
3) What’s a Sunday brunch without waffles?!!
So this is my carob/almond modified waffle recipe. This is absolutely decadent with a nice ripe organic nectarine or peach.
Just goes to show you that you can play around easily with any recipe. Just observe one simple rule of thumb: try to keep the proportion of dry ingredients to wet ingredients the same, and it’ll likely turn out great!
2 eggs (all eggs in my recipes are small. See note below for egg-free substitutions)
3/4 cups Almond milk or other milk substitute
1/4 cup Grapeseed oil
1/2 cup Ground almonds
1/2 cup Carob powder (or for carob chip waffles, use chips instead)
1/4 cup Brown rice flour
1/4 cup Tapioca starch
1-1/2 tsp Baking powder
1/8 tsp Stevia powder
1/2 tsp Sea salt
1/2 tsp Cinnamon (optional)
- Beat eggs until think. Mix in milk and oil.
- Add dry ingredients and mix until smooth.
- Batter should be somewhat thick – easy to pour, but not runny. Adjust thickness as necessary with water or flour.
- Drop batter into waffle maker, using quantity specified in your waffle maker’s instruction manual.
- Serve with butter or coconut oil; maple or agave syup; fresh fruits, nutmeg, or cinnamon.
For an egg-free version, substitute two eggs for 2 tsp ground flax OR ground chia seeds AND 1/4 cup water.