I want to state for the record, that I do, for real, love these waffles more than any other waffles that I’ve made. No joke. Some people might be turned off by the gluten-free, vegan, multi-grain part (while others are scrambling to copy down the recipe), so I want to be clear that these are super delicious waffles no matter your dietary habits.
My partner and I are doing 6 weeks of no alcohol, no desserts and no gluten, as a sort of new year recalibration of eating habits. We do something like this every year, and it seems to help us better remember to eat normally after an indulgent holiday season. Although, my friend K made the good point that January is possibly the worst month to go without alcohol. Being so cold and dark and damp, you kind of need a glass of whisky sometimes.
Well, at least we don’t need to give up these waffles! They are great even without syrup or jam, if you’re avoiding sweets like us. They’ll have a crunchy, crumbly texture, similar to cornbread. You can make them vegan by using ground flax seed, or just go ahead and use eggs if that’s not a concern. I just appreciate being able to make waffles even if there are no eggs or milk in the house. You might need to cook these a little longer than normal waffles, as they’re pretty dense. Or, do what I do: cook in the waffle iron till golden, then place on a rack in the oven at 170 F to keep warm and continue cooking till the rest of the waffles are made.
– 3 cup coarse, whole grain cornmeal
– 3 cups gluten-free all purpose flour (I use Bob’s)
– 1 cup gluten-free rolled oats (not all oats are gf due to contamination!)
– 2 cups “other stuff” (I used what I had on hand: ½ cup chia seeds, ½ cup amaranth, ½ cup hemp hearts, ½ cup shredded coconut)
– ¾ cup palm sugar (or regular sugar)
– ¼ cup baking powder
– 5 teaspoons salt (or to your liking)
– 1 teaspoon ground cinnamon
Mix all these ingredients together really well and store in a glass jar. This is your waffle mix, and it can sit around at the ready for quite a while. When you’re ready for waffles:
Whisk 1 large egg or 1 flax “egg” (1 tablespoon ground flax seed + 3 tablespoons water, let sit 5 min) with ¾ cup milk (I prefer coconut milk, but you can use other plant based milks or cow/goat milk), ½ teaspoon vanilla extract, and 3 tablespoons melted coconut oil or butter. Stir in 1.5 cups of your pre-made waffle mix and set aside for 10 minutes. You can also fold in chopped nuts, blueberries, or chocolate chips at this point.
Cook in a pre-heated waffle iron until golden brown and crispy.