From our friends at Healthy Slow Cooking
To make it truly gluten-free, as always, make sure
your oats are clearly marked gluten-free!
These waffles use oat flour, but grind your own
using the rolled oats that are already in your pantry using your food
processor. It’s so much cheaper and you can make it on the fly anytime you need
it. These waffles are even oil-free too!
I can’t help but add some lemon wherever I have
blueberries! If you aren’t fond of the combination, use vanilla or almond
extract instead. It’s very important to cook these waffles at least 5 minutes,
if not more. If the waffle is not ready, it will make a mess.
¾ cup (69 g) finely ground rolled oats or oat
½ cup (48 g) rolled oats
¼ cup (39.5 g) rice flour
¼ cup (37.5 g) almond flour
½ teaspoon baking powder
pinch of salt
1 cup (148 g) blueberries (fresh or frozen)
¾ cup (180 g) nondairy milk
½ cup (127.5 g) applesauce
2 tablespoons (14 g) ground flax mixed with 4
tablespoons (59 g) warm water
½ teaspoon vanilla extract
½ teaspoon lemon extract (or ¼ teaspoon lemon
nondairy butter, optional
Mix the dry ingredients together in a large bowl
until well combined. In a different bowl, combine the wet ingredients and mix
well. Then pour the wet into the dry and mix thoroughly.
Set the batter aside for 10 minutes to let the
rolled oats soften. Please note that this batter is very thick. Preheat your
waffle iron at medium-high temperature if you have that option. The waffle iron
should be hot once the batter is ready.
I suggest spraying the top and bottom plates
with some spray oil, but you can make it oil-free* by just relying on the
nonstick coating. If you choose to use no additional oil, make sure the waffle
is completely cooked. If any of the outside is not crispy, the waffle will
tear, stick and generally make a mess.
Place about 1⁄3 cup (80 ml) of batter in the
middle of the waffle iron and spread into a circle with a wooden spoon or
silicone spatula. When you place the top down, the batter will spread. If your
mixture gets too thick to spread, add a little nondairy milk to loosen it up.
Cook according to your waffle iron instructions,
about 5 to 8 minutes. With my waffle iron, the first waffle takes 8 minutes. As
you make additional waffles, the process gets a little faster until it takes 5
minutes for each waffle.
Don’t have a waffle iron? Add ¼ to ½ cup (60 to
120 ml) of extra nondairy milk and make them as pancakes!