1 tbsp chia seeds
3 tbsp water
1/2 cup almond milk
2 tbsp apple cider vinegar
1 tbsp olive oil
1 cup rice flour
1 cup gram flour
1/2 cup buckwheat
1/2 cup gluten-free oats
2 tsp gluten-free baking powder
1 tbsp protein powder, vanilla flavour
1/2 tsp pure vanilla powder, from Rapunzel
pinch of salt
3 and 1/2 cup almond milk
In a big bowl add chia seeds to the water. Blend well and let it sit for 5 minutes.
Then add the apple cider vinegar to 1/2 a cup of almond milk and let that sit for 5 minutes as well.
Sift the dry ingredients into another bowl; rice flour, gram flour, buckwheat, gluten-free oats, gluten-free baking powder, protein powder with vanilla flavour, pure vanilla powder and salt.
Take the bowl with the chia egg and stir in the olive oil first, then the almond milk with the apple cider vinegar. When that’s well mixed stir in the 3 and 1/2 cup of almond milk and lastly the dry ingredients from the other bowl. Blend well, or until the dough has no lumps.
Bake in a waffle iron, same method as when you bake traditional waffles. Note that those tend to get hard faster than the traditional ones so cover with something if you’re not going to serve them straight away. If you keep the dough in the fridge for a couple of hours before baking, you might need to add a bit of almond milk to make it thinner.
The waffles can be served with anything your heart desires, but on the photos we have salted caramel spread (you can find the recipe HERE), whipped oat cream and blueberries.
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