Gluten free, dairy free, oil and sugar free. But not boring. True, they’re not going to leave you with a theoretical punch in the face with flavour. But these bring out the delicious subtle nutty, and slight natural sweetness that buckwheat flour has, without a hint of bitterness (if you’ve played with buckwheat flour before, you’ll know what I mean).
I actually quite like them on their own, as did my Mum when I spared her one. They’re light and fluffy and delicious. And yep – I’m actually getting good at sharing food these days..who’d have known?! I mean, some could call it portion limitation for myself, or me just being a kind hearted soul; the decision is up to you. Sharing aside – they also make the perfect vessel for alllllll the toppings:
- Simple sugar free raspberry jam,
- Vegan chocolate spread,
- Vegan salted caramel jam
- Easy homemade chocolate peanut butter
- maple syrup (highly recommend)
- fresh fruit
..or just you’re favourite jam or Nutella. Or even better, Biscoff spread. No one needs to know. No one will judge you. And if they do, shoot zem wiz a marshmallow. Okay so only my family will probably understand that reference – I’ll try and refrain from the family jokes on my blog. However, if you do happen to know what that’s from, you are one cool human being and please let me know.
Not only do these make a great sweet dessert or breakfast, but also as a savoury option. Try topping one side with smoked cheese, ham and caramelised onions, fold over and either melt in a heated pan, much like a quesadilla, or in a toaster bag. Absolute food heaven. Or any other savoury toppings that take your fancy of course, that’s just a suggestion/subtle hint/nudge in the right direction, you know?
It’s best if the batter is allowed to sit ideally for a couple of hours. This isn’t entirely necessary and it can be used straight away, however they do come out just that little bit better and slightly fluffier when left to sit. But, we all have busy lives and sometimes spur of the moment waffles are just a necessity, lets face it. The last couple of times I’ve made these, I haven’t let it sit, either.
But one thing: please, please remember to grease your waffle maker – even the most non stick of ones. There’s nothing worse than a stuck waffle; a) you have to clean the damn thing and b) your waffle will look bloody awful, which sucks. We eat with our eyes before our mouths people! Particularly if you want to snap a pic for the ‘gram…welcome to 2018 *insert eye roll*. The best way I’ve found is spray oil and a pastry brush, or alternatively, just dunk the pastry brush in a pot of solid coconut oil onto the heated plates. Works a treat.
- 80g buckwheat flour
- 80g soya yoghurt
- 100ml oat milk
- 45ml egg white or 1 small-medium egg
- 20g almond butter
- pinch salt
- 1 tsp baking powder
- Add the buckwheat flour to a medium sized bowl, add in the remaining ingredients apart from the baking powder, and stir until smooth. Allow to sit for at least 15 minutes, but ideally for a couple of hours. See above for notes on this.
- Heat your waffle maker to medium-high heat, if yours has settings. Grease your waffle maker (see above for tips).
- Stir the baking powder into your waffle batter. Pour half of the batter into the waffle maker, give it a shimmy to spread it evenly and clamp the lid shut. Allow to cook for 4-5 minutes.