Lemon Blueberry Wafflesvegan And Gluten Free Food

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.

GLUTEN-FREE WAFFLES

Steps:

• Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue....
• Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
• Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
• After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
• Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.

BELGIAN WAFFLES (GLUTEN FREE)

Steps:

• Preheat waffle iron.
• In a bowl, whisk together all dry ingredients. Set aside.
• In a medium sized bowl or large 4 cup measuring cup, whisk together egg yolks, oil, and rice milk.
• Add egg mixture to dry ingredients and whisk thoroughly.
• With a rubber spatula or wooden spoon, gently fold in beaten egg whites to batter. You should still be able to see white streaks of beaten egg white running through batter, this is what you want! Try not to over-stir the egg whites into the batter!
• Pour batter into your hot waffle iron and cook per instructions on for your iron.
• Serve with real maple syrup or your kind of topping.

GLUTEN-FREE LEMON-BLUEBERRY PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
• Fold blueberries in gently.
• Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
• Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.