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: dairy free
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.
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 […]
If I had to choose one meal to eat for the rest of my life, it would be pancakes. I won’t admit how many times I make them during a regular month, because it would be too embarrassing. So you can imagine how desperate I was to create the perfect gluten-and milk free recipe for low-carb pancakes… It has been a long journey and I have learned so much about how gluten-free flours behave, it was totally worth it. And now I’m able to share my favorite recipe.
The main ingredients are buckwheat and oat. Buckwheat is an amazing gluten-free seed, it is rich in magnesium, manganase and copper and a natural source of B vitamins. It’s an excellent meat substitute because of its high protein levels. But I love it mostly because of two reasons: 10% of this superfood is pure dietary fiber, which means it has a very good effect on blood sugar and digestion. And thanks to the buckwheat flour pancakes won’t stick to the pan or fall apart! Anyone who is familiar with gluten-free pancake cooking knows, that it’s the crucial part.
Oats: 17% protein, 11% dietary fiber and dietary minerals. Do I have to say more? I use oat flour in this recipe, because it makes the pancakes a little lighter. But be careful if you are gluten-intolerant! Pay attention of contamination: if you couldn’t buy gluten-free oat flour, just use only buckwheat flour instead. Most commercial oats are processed in facilities that also process wheat, therefore you should only buy products where the gluten-free guarantee is displayed.
The result: delicious, fluffy and gluten-free pancakes.
- 2 small eggs
- 300 g buckwheat flour
- 100 g gluten-free oat flour
- 5 dl coconut milk
- 2 tbsp olive oil
- 4 dl sparkling water (or 5 dl if you would like to have extra fluffy pancakes)
- Beat the eggs into the milk in a huge mixing bowl, add little salt and the olive oil.
- Stir this mixture into dry ingredients, mixing only enough to moisten flour. This way at the end there will be no lumps in the dough.
- Add the sparkling water and stir gently. It’s the sparkling water what makes the pancakes so fluffy. 😉
- Heat the frying pans. If you have Teflon pans, you don’t need to grease the pan with oil.
- Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges.
- Flip the pancake over and cook the second side.
- Enjoy! 🙂