Capturing the waffle recipe evolution...
We eat waffles a little differently than we used to.
First of all, we traded the big waffle maker for the dash mini waffle maker. It makes smaller, more crispy waffles. Sure, they're one-at-a-time, but Sunday mornings are for leisurely making waffles, and if you prefer to make a batch ahead of time they freeze beautifully.
These are dairy free and egg-free. Because eggs got expensive and I adapted the recipe and I like them better this way.
Waffles
1 T. flaxseed meal
3 T. hot water
1 T. olive oil
1 t. apple cider vinegar
1/4 t. salt
1 t. honey
1 c. almond mik
1/2 t. baking soda
1/2 t. baking powder
Plug in the waffle maker to let it heat up.
Mix the flaxseed meal and water in a 2 c. measuring cup. Add in the olive oil, vinegar, salt, honey, and almond milk. Measure out 1 c. of gf flour mix, and top with baking soda and baking powder. Add to the wet ingredients and mix well.
Pour appx 2 T. of batter onto the waffle maker. Spread it to the edges and close the lid. Cook for 4 minutes. Repeat. Makes 6 waffles.
We like them with crunchy peanut butter, syrup, and a sprinkle of cinnamon.
