Banana Nut Waffles Gluten Free And Vegan Food

BANANA-NUT WAFFLES (GLUTEN-FREE AND VEGAN)

Steps:

• Heat waffle iron.
• Beat bananas, milk substitute, oil, and sweetener with a wire whisk or electric mixer.
• Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.
• Fold in nuts or berries or chocolate chips.
• Spray waffle iron with non-stick cooking spray. Pour about 2/3 cup of batter onto the center of the iron. Close lid.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle and serve with non-hydrogenated margarine (I like Earth Balance Natural Buttery Spread) and real maple syrup or honey. Other serving suggestions: spread with peanut butter or top with fresh berries and vegan whipped cream or vegan ice cream.
• If you have extra batter, either store it in an airtight container in the fridge for a day or two OR go ahead and cook up some more waffles and freeze them in Ziploc bags. Then toast for a weekday morning treat!

VEGAN GLUTEN FREE BRAZIL NUT AND BANANA BROWNIE

Steps:

• Preheat the oven to 180ºC/350ºF/Gas 4.
• Mash the bananas in a mixing bowl, then sieve in the flour and cocoa. Add the sugar, vegetable oil and water, reserving 1 tbsp of the water.
• Dissolve the bicarbonate of soda in the tbsp of water then add to the bowl. Mix well then stir in the brazil nuts.
• Put the mixture in a greased brownie tin and place in the oven. Bake for 40 minutes or until a cocktail stick comes out clean.
• Eat within a day or two.

EASY GLUTEN FREE, VEGAN WAFFLES

Steps:

• 1. Preheat waffle iron to desired temperature.
• 2. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.
• 3. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture, add applesauce; beat until blended.
• 4. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

SOURDOUGH BANANA NUT WAFFLES

Steps:

• The night before, feed the starter as you usually would. The next morning measure out 1 cup of starter and return remainder to crock.
• Preheat your waffle iron.
• In a large bowl, stir the baking powder, soda, flour, sugar and spices.
• In a small bowl lightly beat the egg yolks until light and lemon colored, stir in the mashed banana, extract and butter.
• Stir the banana mixture into the flour along with the stater and milk; stir to combine well; stir in nuts.
• Beat the egg whites until light and fluffy, fold into batter.
• Pour batter, about 1/3 to 1/2 cup per waffle into the waffle iron and bake until golden brown.
• Makes about 10 waffles that measure 3 1/2 inches x 4 inches.

GLUTEN-FREE WAFFLES

Steps:

• Combine the dry ingredients.
• Mix together the 1 1/2 cups milk and eggs; stir in the butter.
• Stir the wet ingredients into the dry ingredients.
• Add additional milk until you get a batter a little thicker than pancake batter.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
• (Mine whistles.) Serve immediately.
• Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
• NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
• Use 2 cups for waffles.
• (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).