RECIPE THURSDAY: Gluten-Free Carob Waffles

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!

Ingredients:

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)

Instructions:

  1. Beat eggs until think. Mix in milk and oil.
  2. Add dry ingredients and mix until smooth.
  3. Batter should be somewhat thick – easy to pour, but not runny. Adjust thickness as necessary with water or flour.
  4. Drop batter into waffle maker, using quantity specified in your waffle maker’s instruction manual.
  5. 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.

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