I posted this previously. We do a version of this every Saturday if we can.We are going to whip up some today. I'd love to hear any ideas you have for breakfast!!Here's the post:
I have been really sick yesterday and today. Yesterday, I had little to no motivation to do much. I'm not sure if I am feeling better, or was just overly inspired by watching Master Chef last night. I think I must be feeling better, because today I decided to make waffles. Not just regular waffles, but I decided to experiment with peach waffles topped with blueberries, peaches and cinnamon goo. Ok, maybe it was the Master Chef episode. It took all of the energy I had, but I think it was worth it. I hope you enjoy these as much as we did. The waffle base recipe is adapted from several recipes, but I changed it all so much I think I can call it mine. ;0) I have discovered that you can omit the eggs (egg-replacer for me) if you use real maple syrup. It binds like an egg!
WARNING: Please take note of where after the milk substitute I say to take out 2 TBS of liquid. This is very important! I just don't want you to miss it and have it be too runny.
Note: I am posting this for allergy-free Wednesdays. If you want more recipes, go take a gander.
This makes four 12 inch waffles:
To Make Waffles:
2 tsp GF baking powder
1/2 tsp salt
1 cup brown rice
2/3 cup potato starch
1/3 tapioca starch
1 tsp xanthan gum
1/2 peach sliced into thin small chunks
1 and 1/2 tsp cinnamon
1/2 cup pure maple syrup (this also binds it like an egg)
(or 1/2 cup sugar and 2 eggs. Egg-replacer works)
1 TBS vanilla extract
1/4 grapeseed oil
1 cup coconut milk and 1/2 cup rice milk (you can use 1/2 cups of any milk substitute) minus 2 TBS of liquid
Mix dry and wet ingredients until combined.
Put in waffle maker (or make into pancakes). Meanwhile, slice peaches for the top and make the cinnamon goo.
1/2 cup pure maple syrup
1/2 tsp cinnamon
(You could also top with cinnamon and sugar.)
Top with fresh sliced peaches and blueberries. Drizzle with cinnamon goo!