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: […]
Tag: clean eating
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.
There is a first time for everything. This was the first time for me to make red velvet(-ish) gluten-free cupcakes and to use beetroot as an ingredient in a sweet dessert. I was a little worried first, because when I was cooking the beetroot the […]
I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in the beginning.
But tapioca pudding is different. It’s easy to make, milk- and gluten-free and can be ready in just a few minutes. However it’s not the most perfect food for a bikini body, because it is basically pure starch. I recommend therefore to accompany it with chia seeds and to eat them in the afternoon, because it’s easier for our bodies to tolerate sugar at that time. Or after a workout session.
When I have to make something sweet really quick – something which also looks good on the table – I usually choose this recipe. It has never betrayed me 🙂
- 0,1 l water
- 0,5 cup small pearl tapioca (do not use instant tapioca)
- 0,6 l coconut milk
- 7 tbsp xylitol (or another sweetener)
- vanilla extract
- chia seeds
- dried fruit
- jam (optional)
- Pour water on tapioca and let them soak it all in.
- Combine soaked tapioca, coconut milk, xylitol, salt and vanilla extract in a pan on medium high heat.
- Stir while bringing to a bare simmer. Lower the heat and cook uncovered until the tapioca pearls have plumped up and thickened.
- Check it whether it’s sweet enough or not. Add more sweetener if needed.
- Serve warm or chilled in cute little bowls, with chia seeds, almonds, (dried) fruit or jam.
You can play around with the topping as much as you like. Tapioca pudding tastes great with any kind of fruit, cream, cinnamon or nuts. Be creative and find your favorite combination!
Hope you’ll like it. 😉