When we were in Europe on our honeymoon we had waffles every chance we got. We couldn't get enough of them!
It's been years and I'm still trying to find the perfect waffles. I've stopped trying places (because most aren't GF) and have started making my own.
I'm not sharing any of the fails (I've lost count of how many recipes I've been through!) but only this recipe; which is the closest I've gotten yet to those crazy yummy waffles we had in Europe.
1 1/2 cup of almond milk (any type of non-dairy milk will work)
1/3 cup melted coconut oil
2 tsp pure vanilla extract
1 tbsp pure maple syrup
2 cups gluten-free flour blend (I only use Bob's Red Mill brand, see note above and below)
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 blood orange olive oil
Whisk almond milk, coconut oil, vanilla, olive oil, eggs, and maple syrup together.
Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
To get a really nice sugar crunch on the outside of the waffles sprinkle a little sugar on the bottom of the waffle maker, place your batter and then add a little more to the top of the batter. It takes a little trial and error to get it just right but if you've had waffles in Europe and always wanted to make them at home this will get you that much close to how they do them.
Scoop one ice cream scoop full of waffle mixture into your waffle maker. I prefer to have "frayed" edges on my waffles so I do not fill the whole bottom of the waffle maker.
Close waffle maker and cook according to your maker's directions.
• This recipe makes 4 standard sized round waffles (see images above)
• You might consider adding a little cinnamon or nutmeg if you like those flavours in your waffles. • These waffles freeze very well! I pull a couple out and pop them in the toaster when I want a quick treat • You might need to add more or less oil/liquid depending on the flour blend you use