These waffles turned out great, and they are also minus eggs, soy, dairy, etc!
I adjusted this recipe from The Allergy Self-Help Cookbook by Marjorie Hurt Jones, which I mentioned in an earlier post. You need to check out this cookbook if you or your loved ones have food allergies!!
The recipe was for buckwheat carob waffles, but I wanted a good waffle without the carob. While some in my family love carob, some do not like it at all. My recipe turned out crisp on the outside and fluffy soft on the inside, which was perfect!
Buckwheat Waffles
2 1/2 cups white (or lite) buckwheat flour
2 Tbsp Tapioca or arrowroot flour
2 tsp baking soda
1 1/2 tsp cream of tartar
1/2 tsp salt
1/2 tsp stevia powder (optional)
2 2/3 cups hemp milk (I used unsweetened) or other milk substitute or water
1/4 cups canola or other oil
1 1/2 tsp vanilla extract
Heat your waffle iron (This recipe is great with the Belgian waffle maker, and I just got a new one that was on a huge sale!). Mix together the dry ingredients. Whisk in the remaining wet ingredients until just mixed. Mixture will be thin. Poor one cup of batter into your waffle iron and heat according to the manufacturer's instructions.
Remove and serve immediately. Makes 4-5 waffles. Make an extra batch for freezing and place on a wire rack so that the bottoms don't get soft. Pop in your toaster and they are *almost* as good as when you first made them!
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