Hello my Dearest Foodies,
Weekend is here again and so it's another treat for you. At this time I experimented with highly nutritious buckwheat flour. Well, not only because I know the great HEALTH BENEFITS of BUCKWHEAT that you can READ HERE, but also becuase I had it in my pantry for a while and it was time to use for one of my recipes.
However, since buckwheat is gluten free, I had to do some research in order to create the right texture for my pancakes. Which by the way, I never made before, not even non vegan, lol. There for I went trough a few blogs online and came to conclusion that I have to make a gluten free flour blend first. Although, I didn't have exactly the same ingredients at home as I found online, I took a risk and used what I had. You can see one of those blends HERE if you like. Anyway, I was lucky that my blend worked as well and I hope it will turn out great for you too. Making waffles is not that difficult after all and they are delicious.
Oh, I almost forgot to mention that I bought new WAFFLE MAKER, because I didn't have one. There is a huge selection on Amazon and you can get one for very reasonable price. If you would like to see the one I bought, you can see it HERE.
I wish you a wonderful weekend and happy waffle making 🍓😊🍓
RUSTIC WAFFLES
Buckwheat Waffles with Ice Cream & Berries
Vegan – Gluten Free – Refined Sugar Free
Author: Lena’s Vegan Living
INGREDIENTS serves 3 to 4
• Plant based milk 1 ½ cup
• Apple cider Vinegar 1tsp
• Avocado oil or Coconut oil ¼ cup (melted above the steam)
• Maple syrup ¼ cup (you may add more if you like)
• Buckwheat flour mix 1 ¾ cups
• Rolled oats ½ cup heap (lightly grind in the blender, by pressing pulse)
• Baking powder 1 ½ tsp
• Himalayan pink salt ½ tsp
• Grape seed oil (or oil of your choic)
PROCESS
• Mix the milk with vinegar and let it sit for 10min to activate and add maple syrup and coconut oil later.
• Blend all the dry ingredients in a separate bowl.
• When ready combine all together by mixing gently until smooth and let it sit for 10min.
• Preheat your waffle maker to a medium setting.
• When ready, lightly brush with oil.
• Fill your waffle maker measuring cup full and pour the batter in. By using spatula, spread the batter all the edge.
• After you receive signal, open the lid and close again, for another round, since gluten free batter takes longer time to cook.
• When ready, serve right away with your favorite toppings, or nice cream and fruit.
Note:
Store them in preheated oven to 200F on the rack, if you need to keep them warm longer. You can also freeze them if properly sealed in a freezer bag. That way you can have them ready when needed and heated in oven.
BUCKWHEAT FLOUR BLEND
• Buckwheat flour 1 ½ cup
• Quinoa or rice flour ¼ cup
• Almond flour ¼ cup
• Potato starch ½ cup
• Tapioca flour ¼ cup
Mix thoroughly
VANILLA NICE CREAM
• Fully ripped bananas 4 frozen (sliced)
• Canned coconut cream (the whole can)
• Pure vanilla extract 2 tsp
• Maple syrup to taste
Blend all in a blender until smooth and store in the freezer for 2 hours in a sealed container. Transfer into refrigerator for half hour before serving.
THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog
