It’s back to school time…and this year thankfully has a little more normalcy than last year.  With the allowance of after school activities and sports without as many COVID restrictions, we all need a game plan to have the freezer stocked and ready to go. Casey starts Kindergarten in a few weeks (yikes!) and is already in as many sports after school and on the weekends as his big brothers. These waffles are amazing and can be used as a go-to for breakfast, lunchbox, dinner, and dessert! 🧇 Stay tuned to see how. 😉😏

The waffles are a snap to put together and freeze AMAZING. A waffle iron is very inexpensive, and it will pay for itself because I promise you will make them so often! I make a batch or double batch and freeze; the boys especially love the chocolate variation with ice cream.  There has been many a night when sports, religion, work or homework ran late and freezer waffles + safe bacon = breakfast for dinner.

As all my recipes, the waffles are completely customizable (even the chocolate variation) for most allergies/intolerance you are avoiding.  Vegans and vegetarians, these are perfect for you!  Even if you can have egg there are days when you’re out and just don’t want to run to the store.  The waffles are light and fluffy thanks to chemical reactions between the baking powder, baking soda and vinegar to make the “buttermilk”, with a crisp crust and tender inside.

So, as we start the new school year let’s say cheers to a hopefully better year for all and know that we can do anything!  Be safe and well and remember life is short so have WAFFLES safely! 💙👩🏻‍🍳

Ingredients and Substitutions

Non-Dairy or Regular Buttermilk – For this recipe you need to make “buttermilk”.  The old rule of thumb is for every cup of milk, add 1 Tbls. acid, whether it be vinegar or lemon juice and let it “clabber” or curdle for 5 minutes.  I use So Delicious unsweetened coconut milk and apple cider vinegar.  You can use any safe milk, real buttermilk or make your own with regular milk.  I don’t recommend skim milk; the waffles need some richness from the fat in the dairy.  It just needs to sit for a few minutes before the batter is put together, so plan ahead.

Butter/Vegan Butter – As in any traditional waffle batter, there is an addition of liquid fat for tenderness and flavor.  You can use your safe vegan or regular butter. I DO NOT recommend oil.  It will make the waffle greasy and not get the crisp outer crust.  Melted coconut oil can be used but will a slight difference in taste and texture.

Flour – I use King Arthur Measure for Measure gluten free all-purpose flour blend with xanthan gum, with 140 grams per 1 c. wheat flour as my baseline. If your blend does not have xanthan gum, add ¼ tsp. per cup of flour.  Also, all gluten free flour blends are different so you may need more milk due to the different starch weights and density. Regular wheat flour is perfectly fine, but I don’t recommend bread flour.  It will be a gummy mess from the higher protein content. 

Cocoa – For the chocolate variation, I use unsweetened cocoa powder.  The cocoa actually helps the waffles be even lighter and fluffier due to the acid in the cocoa reaction with the chemical leaveners.  I use Hershey’s cocoa as I trust their labeling.

Safe Bacon – As a one stop meal, sometimes I will cook Casey’s safe turkey bacon crisp, crumble and add to the batter.  OMG it’s so good!  He has FPIES to beef and pork, so Applegate turkey bacon is our go to.

Waffle Iron – These are relatively inexpensive and will pay themselves off very quickly if you make these often.  I have a lower model Cuisinart brand iron that I love and has been going strong for a long time now!

**As always, please check which brands are safe for your needs.**

Author: Katie Martino Lopez

Prep Time: 10 minutes

}

Cook Time: about 5 minutes per waffle or depending on your iron; about 25-30 minutes total.

Total Time: about 30-40 minutes

Yield: 4- 6” waffles to yield 16 triangles (each will be scored in 4 from the grooves in the iron plate, so 16 triangles)

Ingredients

  • 1 ¾ c. safe or regular milk (may need a splash more for gluten free blends)
  • ¼ c. (4 Tbls.) melted safe vegan or regular butter
  • 1 ½ Tbls. apple cider vinegar (white vinegar or lemon juice will work as well)
  • 2 cups (280 g./10oz.) all-purpose flour or gluten free all-purpose flour blend with xanthan gum (if your blend does not have xanthan in it, use ¼ tsp. per cup of flour)
  • ¼ c. (4 Tbls./25 g./1 oz.) granulated sugar
  • ¼ tsp. salt
  • 1 Tbls. baking power
  • ¼ tsp. baking soda
  • 1 tsp. vanilla extract

For Chocolate Variation

Everything is the same EXCEPT:

  • 1 ¾ c. (245 g./8.5 oz.) all-purpose flour or gluten free all-purpose flour blend with xanthan gum (if your blend does not have xanthan in it, use ¼ tsp. per cup of flour)
  • ¼ c. (25 g./1 oz.) unsweetened cocoa powder

Method

  1. If using crumbled bacon, cook and set aside.
  2. Heat waffle iron according to manufacturer’s instructions so it is waiting for you when the batter is ready. If serving all at one time, heat your oven to 300 degrees to keep the cooked waffles warm.
  3. Have a wire cooling rack ready for the waffles when they come off the iron.
  4. In a bowl or large measuring cup, measure safe milk and add the vinegar, mixing to combine to make “buttermilk”. Let sit at least 5 minutes to let the milk “clabber”.  Don’t worry that it looks like it went bad-that’s ok!  Skip this step if using regular buttermilk.
  5. Melt your safe butter of choice and set aside. Do not use in the recipe if too hot or if it cools too much warm slightly when time to add to the batter.
  6. In a large bowl, whisk together flour of choice, sugar, salt, baking powder and baking soda. Make sure everything is evenly distributed with no lumps. *If doing the chocolate variation add the cocoa powder with the dry ingredients in this step, sifting the cocoa in if it has large hard lumps.
  7. Add the “buttermilk” and vanilla to the dry ingredients and stir to combine. If the batter is very thick, add a splash more milk or if too thin, add flour a tablespoon at a time.  You don’t want to overmix the batter, or the final waffle will be gummy.  Stir in the crumbled bacon if using.
  8. Scoop by heaping ½ c. (most ladles are 4 oz./ ½ c.) on to the heated waffle iron. Immediately close the lid and cook approximately 5 minutes or until steam stops coming out of the iron.  Most irons have a light that will turn from red to green when the waffle is ready, but it is not always accurate.  Cook until crisp but not burned.  The chocolate variation is a bit harder to gauge because of the dark color so feel the waffle.
  9. Remove the waffle and if not serving immediately cool on a wire rack. Gluten free waffles should cool for a minute or two for the texture to set.
  • If freezing, cool completely on the rack before wrapping. I cut the waffles into ¼’s and freeze with parchment paper in between each, then in a freezer zip top bag. If eating right away then grab your syrup, jam, whipped cream, safe ice cream or anything else and enjoy!

To Reheat

  • Choose your option: Preheat oven to 350, set the air fryer to reheat or have your toaster ready.
  • Thaw waffles in the refrigerator overnight or in the microwave on half power.

Serving Ideas

Breakfast – As I stated earlier, crumbled bacon mixed in is so good!  If not, go traditional and serve with a platter of options for toppings like chopped fruit, jams, syrups, and safe nut butter alternatives.

Lunch – Be a lunchbox hero and send waffle sticks with dippers like yogurt and nut butter alternatives, safe cold cuts, and veggies.

Dinner – Chicken and waffles anyone???  Have safe crispy chicken patties or tenders ready to go on a hot toasty waffle.  Add syrup, or lettuce, tomato and mayo or anything else you like!  This is a big hit for dinner at my house.

Dessert – Ice cream waffle sandwiches! 

  • Line an 8×8” square baking pan with foil then cut and trim the waffles (I like to use the chocolate variation) to fill the bottom. Evenly spread a pint of your favorite safe ice cream (plain or with mix-ins like cookie crumbs or candy) and line the top of the ice cream layer with more waffles, trimming as needed.  Freeze at least 6 hours or overnight.
  • If dipping in chocolate, melt and keep on the side ready to go as well as any decorations like sprinkles or non pareils. It cannot be hot for dipping!
  • Remove from the freezer and let sit 5 minutes to temper a bit. Unmold upside down and carefully remove the foil. Using a hot sharp knife dipped in water, cut the ice cream waffles to the size and shape you wish. If they get soft, put back in the freezer for 15 minutes. Dip immediately in chocolate (careful if using toppings! Its sets up quickly!) and immediately put back in the freezer to chill. 
  • Wrap individually in plastic and in a freezer zip top bag for up to one month.

Recipe Note

  • For freezing, layer fully cooled waffles with a small piece or wax or parchment paper in between then place in a heavy-duty freezer zipper bag. They will keep well for at least one month.
  • All gluten free flour blends have different weights and densities and drink up moisture, so have a bit of extra milk on hand to thin out if needed.
  • For a treat, mash or puree some berries and add to your maple syrup.  Zap quickly in the microwave and enjoy!

 

 

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Disclaimer

As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

Pin It on Pinterest