12 Aug 2013

Back to Basics: Gluten-Free and Dairy-Free Waffles

As I may have mentioned before, there are some gluten and dairy-free alternatives where you can always tell there is something missing and that the taste is slightly different.  These waffles don't only taste as good, they taste even better (in my humble opinion).  

This is the third in my Back to Basics series.  Feel free to alter the toppings as you wish!  I went for strawberries and maple syrup with a little sprinkling of icing sugar.

What you will need:
3 free-range eggs
170ml almond milk (or soya)
230g gluten-free self-raising flour
30g caster sugar
100g melted dairy-free spread (like Pure Sunflower Spread)

Turn your waffle iron/maker on to a medium-high heat.

Whisk the eggs in a large bowl until light and fluffy.  

Add the melted butter, caster sugar and almond milk and stir gently to avoid knocking the air out of the mix.  Sift the flour into the mixture and again, mix in carefully  until smooth.

Pour about 2/3 of a ladle onto each waffle plate on your waffle maker, close the lid and leave to cook for about 4 minutes or until golden brown and slightly crispy.  The amount you use for each waffle will be different depending on the size of your waffle maker, so you may have to use a little more or less. 

Remove the waffles carefully and repeat until you have used up your mixture.  They are best served immediately (like I need to tell you that though).

Oh the topping potential.  Some of my favourites include crispy bacon and maple syrup, banana and nutella, blueberries and syrup...all of the toppings really.  I hope that this recipe is helpful to those of you with gluten and dairy sensitivities, allergies and intolerances.

Other recipes in the Back to Basics series are:

Gluten-Free Vanilla Cupcakes
Gluten-Free and Dairy-Free Shortcrust Pastry


1 comment

  1. Delicious!
    I love waffle!

    DadieB. ~


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