Gluten Free Blueberry Belgium Waffles Food

GLUTEN FREE BLUEBERRY BELGIUM WAFFLES

Steps:

• Blend all the ingredients together with a whisk or in a blender. Note: I found that I needed to add more liquid to make a semi-runny batter. It is extremely dry here and the batter was quite thick at first. Once you are satisfied with the batter consistency, let it sit for 5 minutes.
• Heat the waffle maker according to the manufacturer's directions. Do not oil at this point, wait until the waffle maker is heated up first.
• Using your spray oil, give the waffle maker a good coating. Add the batter. Sprinkle a few blueberries on top of the batter. Close the waffle maker's lid and cook until the steam stops or the ready light goes on. Note: Even though the ready light went on with my waffle maker, I let them bake a bit longer, I like my waffles crisp. Make sure you check them if you do this as you don't want them to burn.
• Repeat with the remaining batter. Note: If you use frozen blueberries like I did, thaw them in the microwave for a minute or two until the freezing comes out and the moisture is expelled. I put mine in a sieve and let them drain for a few minutes. This ensured the excessive moisture is out of them. Also be aware that the froze berries might demand that you cook your waffles a little longer. Remove the waffles when done and drizzle with maple syrup. So good!
• Enjoy!

GLUTEN FREE BELGIAN WAFFLES RECIPE

Steps:

• Preheat waffle iron to medium-high heat setting. If using eggs: In a small metal bowl, place the egg whites; place the yolks in a separate bowl. Whisk the egg whites until frothy (preferably using an electric mixer). Set aside. In a large bowl, beat egg yolks OR applesauce and oil together (and vanilla extract if making from scratch). In a separate bowl, whisk together all dry ingredients if making from scratch (OR 1/2 can gfJules™ Pancake and Waffle Mix ). Add dry ingredients to the large bowl, followed by the milk or protein drink. Whisk together until only very small lumps remain in the batter, then fold in the egg whites gently, if using eggs. Scoop ½ - 2/3 cup of batter into preheated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes or when your iron alerts you that the waffle is cooked. Once cooked, open waffle iron cover and loosen the waffle, if necessary, with a fork or silicone spatula. Remove to a plate to serve or cool while cooking remaining waffles. Serve with confectioner's sugar, syrup or warmed berries. Yield: 6-8 Belgian Waffles, depending on size.

BEST GLUTEN FREE BELGIAN WAFFLES EVER

Steps:

• Add all dry ingredients to a large bowl and mix well.
• Separate the eggs.
• In a medium bowl, beat egg whites until stiff peaks form.
• Mix together the egg yolks, milk, oil, seltzer water, oil and mix.
• Add dry ingredients to to egg/milk/oil/seltzer/oil mixture and beat on high speed for 3 minutes.
• Fold in egg whites.
• Cook in waffle maker until deep golden brown for a great crunch and light fluffy inside and enjoy!

LEMON BLUEBERRY WAFFLES(VEGAN AND GLUTEN FREE)

Steps:

• Preheat waffle iron to desired level of heat - I prefer mine crispy.
• Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
• Add dry ingredients to a large mixing bowl and whisk until well combined.
• Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
• Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ? cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
• Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're best when eaten within the first couple weeks.
• Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.