I have been trying to make Gluten-Free and vegan waffles that are nutrient dense for a while. Honestly I was so over joyed when these babies turned out great.
It’s kind of challenging when it comes to traditional baking – to bake without eggs and conventional flours.
These waffles don’t have any binders but by using the apple cider vinegar with the combination of baking soda creates a chemical reaction that produces carbon dioxide and gives the waffles a lift as they cook.
These waffle are very filling and dense compare to traditional waffles and they leave you feeling great after eating them.
I often make a triple batch and freeze for later. You just need to pop them in a toaster and they’re good to go.
WHY I LOVE THESE GLUTEN-FREE VEGAN WAFFLES
These Quinoa-Oat waffles,
- Contain minimal ingredients and are easy to make
- Are easy on digestion
- Are packed with plant protein and fiber
- Contains slow digesting carbohydrate such as quinoa, therefore they don’t necessarily spike the blood sugar
- Can be frozen and toasted for a delicious breakfast
I hope you make these on the weekend and impress your friends/family or even yourself. Enjoy!
If you try this recipe let me know! Leave me a comment, star it, and make sure to tag your beautiful photo on Instagram #LoveNourishInspire. I’d love to see your amazing creations. Xo
Quinoa & Oat Waffles (Gluten-Free & Vegan)
- 1 cup tri-colour quinoa * (can also use white quinoa)
- 1 cup gluten-free oats
- 1 ½ cup hemp milk *
- 2 Tbsp apple cider vinegar
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of Himalayan salt
- ¼ cup pure maple syrup
- Coconut yogurt
- Maple syrup
- Hemp seeds
Add the quinoa & oats to a high-speed blender and process on medium for 45 seconds until it turns into flour with some texture.
Transfer the flour to a medium bowl. Add the hemp milk, apple cider vinegar, baking powder, baking soda and salt. Combine and let sit for 5 minutes.
Meanwhile preheat you waffle maker. Once it’s heated, spray with coconut oil (or any other high heat cooking oil).
Before scooping out the batter into the waffle maker mix in the maple syrup into the batter and combine.
Scoop out the batter into the waffle maker and let cook based on the instructions on your waffle maker.
Once ready remove the waffles and place them on a cooling rack.
Serve right away with a drizzle of maple syrup, dollop of coconut yogurt, sliced banana and hemp seeds.
*Since I use tricolour quinoa they turned out to be darker
*You may substitude the hemp milk with my homemade almond milk or any other pant based milk
*Double the ingredients for more waffles
*Freezer friendly for up to a month (toast to soften)
I loved these waffles! I am always looking for new ways to use healthier ingredients and this recipe resulted in a rich, and strangely crispy waffle (they came out very floppy but crisped you after I put them on a cooking rack). I even zipped up the quinoa and oats in my coffee grinder as I don’t have a grain mill or high speed blender. Will definitely make again.