I have lot of friends who – openly or secretly, but – hate Valentine’s day. On my negative days I can totally understand them. This day of the year can be a burden for not only singles, but for those who live in a relationship […]
Even though I love cooking and baking, when it comes to ‘everyday recipes’, I often prefer those which are really short a pretty quick. If you feel the same, you’ll love these delicious gluten-free and vegan walnut bites, because they fulfill every busy woman’s needs: […]
I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors […]
Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible!
I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the first soggy, waffle-ish cookies to these healthy, crispy on the outside and fluffy on the inside waffles. It was a long trial and error process, but totally worth it. And besides we got to eat so many waffles we could, for breakfast, lunch and dinner too – a childhood dream came true! 🙂
These waffles are high-fiber, low in carbohydrates, they don’t contain saturated fats, gluten, dairy products, eggs, corn or sugar. I think this is the recipe which could pretty much work for any party: easy to make, fitting for all – adults and/or children – and perfect for people with food sensitivities or PCOS/insulin resistance.
About the ascorbic acid
Many of you wondered why I use ascorbic acid (alias vitamin C) in my recipes, so it felt right to write about this a bit more. First of all it’s because of the baking soda I use when baking. It needs acid for activation, and there are lots of alternatives one can choose from: a few drops of lemon juice, apple cider vinegar and much more – and I use ascorbic acid, because we have a huge stash of it here at home. My other reason is the following: I researched a bit and found out that ascorbic acid is a great ‘flour improver’ when it comes to baking, the end result will be softer and the dough will rise faster.
So it’s not an obligatory ingredient, you can easily replace it with apple cider vinegar or other alternatives, but it’s also worth give it a try. 😉
Let’s jump to the recipe straight ahead.
- 200 ml (6,8 fl oz) sparkling water
- 300 ml (10,1 fl oz) almond milk
- 4 tbsp olive oil
- 1 g (0,04 oz) ascorbic acid or 1 tbsp apple cider vinegar
- 1 tsp salt
- 0,5 tsp baking soda
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 50 g (1,8 oz) brown rice flour
- 150 g (5,3 oz) buckwheat flour
- 100 g (3,5 oz) millet flour
- 100 g (3,5 oz) almond flour
- Mix every ingredient in a huge bowl, stir until smooth and set aside for 5 minutes.
- Preheat waffle iron in the meantime.
- Grease the iron with olive oil (this needs to be done only before the first waffle, for the second it was no longer necessary).
- Pour a heaping cup batter into the center of the iron and bake appr. 7-8 minutes or until it’s golden and crisp.
- If you don’t have to count carbohydrates, it’s okay to use buckwheat flour only.
This gluten-free, vegan and whole grain buns recipe is the quickest and easiest one you can imagine. No need to spend hours in the kitchen or pray for the dough to rise, because these beauties don’t require special treatment. You’ll only need 10 minutes to […]
Let me show you our current favorites: 11+1 not so well known, but awesome and unique instagram accounts. I’m officially addicted to them: they’ll inspire you @monthlymakers 12 bloggers, 12 months, 12 topics, 144 DIY projects. @dnilva tipsar om fantastiska saker att skapa till månadens […]
I spent some time in Sweden a few years ago and cinnamon rolls made a glorious debut in my life. I wasn’t surprised at all when I found out that they even have a Cinnamon Roll Day which is celebrated in October. (Now some of you can understand why I’m in love with that country.)
But time went by and I had to change my lifestyle. I’m not gonna tell you how much I suffered from withdrawals while I couldn’t eat cinnamon rolls because I haven’t found the perfect recipe. Because it would be boring – at least for you. But luckily now I have a recipe which I’m satisfied with (and I only had to eat terrible, monster-like cinnamon rolls 5 times before I succeeded with this one).
So here are the facts:
- these are simply delicious – I’m not bragging
- these cinnamon rolls are gluten-free, milk-free, egg-free, sugar-free and corn-free
- it’s easy to prepare them
- they contain lots of dietary fiber and protein, so you can eat them even if you want to lose weight
- you can choose whatever filling you want
And here comes the recipe too:
- 1 cup coconut milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1/4 cup (olive) oil
- 1 flax egg (1 tbsp flaxseed meal plus 3 tbsp water)
- 36 g psyllium husk
- 1 tbsp apple puree
- 1 tsp salt
- 1/4 cup sweetener (I used xylitol)
- 60 g tapioca flour
- 60 g brown rice flour
- 100 g millet flour
- 140 g buckwheat flour
- 0.5 cup xylitol (or other sweetener)
- 100 g coconut fat
- 1 tbsp sugar-free plum jam
- In a large bowl mix the lukewarm coconut milk and the yeast, add the sugar and let it activate for 10 minutes.
- In the meantime you can prepare the flax egg: stir the flaxseed meal and the water until the mixture gets a lot thicker.
- You can now add in the oil and the psyllium to the coconut milk. Stir and let it rest for 10 minutes.
- Mix the dry ingredients in a different bowl.
- When you are done, add the apple puree and the flax egg to the wet mixture, eventually the dry ingredients too, stirring as you go. Knead a minute until it forms a slightly wet ball.
- Now it’s time to let the dough rise, give it 40 minutes. You can prepare the filling in the meantime by combining its ingredients.
- Knead again, then on a floured surface you’ll be able to roll out the dough easily into a thin rectangle.
- Dump the filling on the top of the dough. Tightly roll it up, then cut into thin pieces which you can put into a greased pan of your choice.
- Now set aside for another 30 minutes and allow it to rise in a warm place while you preheat the oven to 180 °C (350 F). Or put it in the fridge to rest for 12 hours if you don’t have time to bake at the moment.
- Bake for 20-25 minutes and enjoy when it’s done.
- You can use whatever filling you like: chocolate, cocoa, pizza-flavoured, because why not 😉