I’m all about loving my gluten free breakfast. You love your gluten free breakfasts, too, don’t you?!? I’ve posted on my blog about pancakes and waffles and smoothies for the last bunch of years. And I just never seem to tire of trying new recipes. This morning was no exception.
My sister, Faye, who is an amazing preschool special needs teacher AND gluten free, vegan, oil-free cook, shared this recipe with me. She was going for five criteria:
1. Oil free
2. Gluten free
Admittedly, it took 3 tries to get it right. The first two times, the batter cooked nicely but stuck to the bottom and top of the waffle maker. The trick: spraying the waffle maker with ample coconut oil spray (use oil of choice). Which of course renders them not totally oil-free, but since my criteria for this recipe match with Faye’s #2, 3, 4, and 5, that worked fine for me.
These aren’t your big, fluffy waffles of yesterday. But that’s ok with me. I’m going for healthy. And these are. Healthy. This is what I call plant-based eating at its’ best.
By the way, in case you’re wondering why I’ve posted an oil-free recipe…I’m not completely oil-free. But my sister, referenced above, was able to kick almost all of her heart meds (she had two stents put in her heart to help with her blockages) by following Dr. Caldwell Esselstyn’s book Preventing and Reversing Heart Disease. She is my hero. Imagine that, my baby sister, my hero! So, in a nod to her, I occasionally (and sometimes more often) cook/bake oil free. This recipe fits the bill.
Only question I have is this: what toppings would you put on your gluten free, vegan waffles? Happy Belly!