|Just as an FYI, the eggs pictured are not in the waffles - they were on Papa's plate! |
2 1/4 C Rice or Millet Flour (or a mix, if you feel fancy)
1 1/2 C Tapioca Starch
2 Tbsp Baking Powder
1 1/2 Tsp Baking Soda
1 Tsp Salt
Prepared Egg Replacer Equivalent of 6 Eggs (or, ya know, eggs, if you can eat that kind of thing)
1/2 C Palm Oil, melted
2 C Milk Substitute (I use Almond Milk. Water leaves these rather flavorless, so I do recommend some sub, but water will work in a pinch.)
2 Tsp Vanilla
Cinnamon to taste
Mix all dry ingredients in a bowl, then add the liquid ingredients, one at a time. When you are adding the milk sub, go slowly. You should be making a thick batter, but not a dough. If the batter is getting too runny, stop adding milk sub, even if you aren't yet to 2 cups.
Bake these up in a waffle iron and enjoy! Made in a "regular" waffle iron, these come out on the crispy side. Made in a Belgian style waffle iron, they are nearly cake-like.
This recipe yields about 7 standard waffle iron sized waffles.
What do you top your waffles with?
Labels: Food Sensitivities and Allergies, Foodie Friday, Mindful Eating