Gluten Free Banana Waffles Food

GLUTEN FREE BANANA WAFFLES

Steps:

• Add the ingredients to your blender, then gradually increase the speed and blend until smooth. You may have to scrape down the sides to incorporate everything.
• Preheat your waffle iron and cook the waffles according to the directions for the waffle iron. You'll need about 1/3 to 1/2 cup of batter per waffle.
• Enjoy immediately or keep warm in a low oven. You can also wrap them tightly and refrigerate for several days or freeze for up to two months.

BANANA WAFFLES

Steps:

• Whisk the eggs, bananas, coconut oil and vanilla in a medium bowl until completely combined. Vigorously whisk in the coconut flour, baking powder, cinnamon and salt until no lumps of dry flour remain.
• Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with raspberries, a drizzle of honey and chopped pecans.

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.).

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!

GLUTEN-FREE SUGAR-FREE WAFFLES

Steps:

• Heat waffle iron.
• Peal and dice apples.
• Combine milk and diced apples in the blender (or food processor) and blend until smooth.
• Separate eggs.
• Put egg yolks, oil and vanilla in the blender and mix briefly.
• Beat the egg whites until stiff and set aside.
• Combine flour, xylitol, baking powder, salt and xanthan gum in a mixing bowl.
• Add ingredients from the blender and stir to combine all ingredients. Don't over stir, a few lumps are ok.
• Fold in egg whites.
• Use around 3/4 cup of batter per waffle (at least that works best for our round Belgium waffle maker).
• For sugar-free syrup we use 1 part xylitol combined with 2 parts water. Heat together on the stove and add maple flavoring to taste.