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Allergy Friendly Waffles

Allergy-Friendly Waffles

1 c. gluten free all-purpose flour
¼ c. quinoa flour
2 t. cinnamon
1 t. baking powder
1 t. baking soda
¼ t. salt
2 T. brown sugar
¾ c. natural applesauce
½ t. vanilla
¾ c. water (or almond milk)
½ t. white vinegar

Preheat waffle iron as per instructions. In a large bowl, whisk together the dry ingredients. In a small bowl, mix the applesauce, vinegar, and vanilla. Add this to the flour and combine. Slowly add the water, mixing to form a batter. If the batter is too thick, add additional water, 1 T. at a time. Let the batter rest for a minimum of five minutes. Meanwhile, grease your waffle iron. Hint: I brush canola oil on my waffle iron while hot with a pastry brush, the waffle get a crisper texture than with baking spray, and if done while hot, not much oil is used. Pour batter into center of waffle iron and spread almost to edges. Close the waffle iron and cook until desired crispness.

Waffles are shown with Janet’s homemade blueberry syrup and fresh berries.

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