Happy long weekend, and happy valentine’s day! I am so excited about these waffles that I couldn’t wait another minute to share them with you! Last weekend I went on a major baking spree; I had been developing a few recipes over the two weeks prior and finally had some time to put them into action and test them out on a friend of mine.
I was expecting a certain amount of trail and error. I was, in all honesty, expecting failure. But these waffles came out just perfectly on the first go, and so did these adorable grain-free parsnip cakes!
In case you were wondering… that is just unheard of.
For the past month or so I’ve spent a silly (i.e. obsessive) amount of time researching some of the science that goes behind gluten free baking. Thus far I’ve generally stuck with just a few familiar flours and I really wanted to expand my horizons and experiment with different flour blends. A lot of what’s out there is too heavy on the starch for me, which is why I’ve mostly avoided them so far, but learning about the purpose of different starches really helped me figure out how to incorporate them into a recipe while still maintaining a nutritional profile I could be proud of.
I was not expecting my first “science experiment” to turn out so well! These waffles are the bomb. The exterior is perfectly crisp (thank you tapioca starch) while the interior is nice and fluffy (kudos to potato starch). They’re full of protein and fibre, are free from oil, and sweetened only with ripe bananas and a tablespoon of maple syrup. How much better could a waffle get?
That’s where nut butter comes in. Oh. My. God. I topped these waffles with my Jungle Nut Butter and a drizzle of maple syrup, and well… the noises that were emanating from my mouth verged on pornographic.
You need these in your life. If you don’t feel like making your own nut butter, peanut or almond butter will do just fine, but the combination of cashews, brazil nuts, and coconuts in the above recipe take these waffles to a whole new level. Served with a side of Slow Cooker Boston Baked Beans and you’ve got yourself a restaurant-worthy brunch!
Photo Cred: Adam Brochu
Interested in learning more about gluten free flours + baking? Let me know if you’d like to see a guide on this subject!
Buttermilk Banana Bread Waffles (makes 2 Belgian waffles)
~ gluten free, vegan, soy free, refined sugar free, oil free ~
- 1 cup sorghum flour
- 1/4 cup potato starch (NOT potato flour)
- 3 tbsp tapioca starch
- 3 tbsp almond flour
- 1.5 tsp baking powder
- .5 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup very ripe, well mashed banana (about 1.5 large bananas)
- 1/2 cup almond milk, curdled*
- 1/4 cup unsweetened applesauce
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
- Preheat your waffle iron.
- In a large bowl, mix together your dry ingredients.
- In a separate bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla, then add in the mashed banana.
- Come the wet and dry ingredients and let sit for about two minutes. Do not make the batter too far in advance, as the baking soda will activate too soon and your waffles will fall flat.
- Cook according to your waffle iron’s instructions – mine takes about 7 minutes per waffle.
- Top with a generous tablespoon of nut butter (my Jungle Nut Butter + these waffles = heaven in your mouth) and a drizzle of maple syrup.