Nutrient-dense, these healthy gluten-free waffles are perfect for breakfast, in a lunch box, and even for dinner! Try 3 delicious varieties:
- Peanut and Apple Butter Waffle Sandwiches
- Cinnamon Pumpkin Apple Carrot Waffles with Pumpkin Seeds and Raisins Topped with Baked Apples, Shredded Carrots, and Slivered Almonds
- Banana Beet Cinnamon Zucchini Apple Waffles with Shredded Coconut, Walnuts, and Raisins Topped with Sliced Bananas, Slivered Almonds, and Cinnamon
The kids and I were brain-storming for some healthy options to pack in their lunch boxes this school year to give them some variety and boys requested waffles. Little did they know that waffles are and excellent vehicle in which to disguise all kids of veggies, seeds, fruits, and even beans (garbanzo bean flour or pureed Northern beans work well!) to nourish their growing bodies and minds, so, of course, I pulled out the waffle iron and granted their wish for waffles and we all scored!
After making healthy gluten free waffles, I allowed them to cool, then cut them diagonally to form cute little triangular waffles. I placed the waffles in a freezer safe container and I stock piled the freezer for lunches, breakfasts, and even quick and easy breakfast-dinners.
Healthy gluten free waffles have been an excellent investment of my time. No more complaints of “I can’t think of anything to pack in my lunch.” One boy packs his waffles “naked”, the other boy takes two waffles, slathers them with peanut butter and apple butter (R.W. Kudsen organic apple butter is the BEST!) and makes the most delicious PB&J imaginable. Win-win! Enjoy!
- 3 cups gluten free flour, I grind my own mixture of almond flour, organic garbanzo bean flour, millet flour, sorghum flour, brown rice flour, and xanthan gum in my Vitamix. If you need an easy cheat, use 2 boxes of Hodgson Mill Multi Purpose Baking Mix.
- 3 t baking powder
- 3t cinnamon
- 1t pumpkin pie spice
- 4 T black strap molasses
- 1 T vanilla
- 4 T coconut oil
- 2 cups non-dairy milk (I like Silk’s unsweetened vanilla almond milk)
- Replacement equivalent of 2 eggs: 2 t Ener-g egg replacer + 2 T hot water, let stand OR 2 T ground flaxseeds + 6 T water or other liquid, let stand OR 2 t apple cider vinegar + 6 ounces almond or other non-dairy milk, let stand
- 1 1/2 or 2 cups creamy oil substitute: mix and match if needed! pureed banana, shredded apples and/or applesauce, pureed pumpkin and/or squash, pureed or shredded carrots, purred or shredded zucchini, pureed beets, pureed beans, such as black beans, Northern beans, or garbanzo beans (yes, I am serious!), nut butters, such as almond butter, peanut butter, sunflower seed butter, apple butter (R.W. Kudsen organic apple butter is our favorite!), berries, such as raspberries, blueberries, blackberries, strawberries, pomegranates, cranberries
- 1/2 c – 1 cup nutrient-dense add-ins:
- pumpkin, sunflower, sesame, chai, and hemp seeds or ground powder equivalents, walnuts, slivered almonds, pecans, cacao nibs, shredded coconut raisins, dates, and/or figs
Lightly spray waffle iron with non-stick cooking spray. Place flour or baking mix, baking powder, and spices in mixing bowl and mix well. Add in other ingredients and mix well until blended. Get creative. There are no wrong answers with heathy gluten free waffles. Pour mixture into preheated waffle iron. Allow to cool. Enjoy!
Note: This gluten free waffle batter also makes excellent Lunch Pail muffins. Just preheat oven to 350 degrees, spoon batter into greased muffin tins and bake for 15-20 minutes, checking for doneness.