These waffles are SUPER allergy friendly! They are gluten free, egg free, dairy free, nut free, and soy free (Whew!) for my daughter who has some intense food allergies. I am no expert cook, but I have tried to make everything I can work so my daughter can enjoy her food.
These are packed with protein (I use a garbanzo and fava bean GF flour mix, and add more garbanzo flour) and fats (avocado and canola oil, or oil of your choice), which little ones need for development.
I do not have any pictures yet because I made these as an experiment and did not know if they would turn out.
Well, they taste like a crunchy pot pie! My daughter loves them!
When I make them again, I will add pictures. If you make them and you like them, please leave feedback for me! I want to hear about it!
2 cups GF flour (I use one with garbanzo and fava beans for added protein)
1 tsp baking powder
1 tsp salt
½ a medium to large avocado
⅛ cup apple sauce
3 TBS canola oil
¾ cup rice milk
⅔ cup water
1 tsp dried basil
⅔ cup cauliflower florets finely chopped (softened; see note)
½ bunch green onions (or scallions)
⅓ orange bell pepper
1 large stalk celery finely chopped (softened; see note)
Add flour, baking powder, and salt to a large mixing bowl and mix to combine.
In a separate bowl, mash avocados with a fork until they become a creamy mixture. Mix in the applesauce and canola oil (I used my handheld mixer in a normal size soup bowl for this part).
Then add the rice milk, water, and dried basil to the avocado mixture and mix well.
Pour the liquid mixture to the flour and mix with a handheld mixer for at least 30 seconds (GF flour is different than wheat.. You want to mix well). Add the cauliflower, green onions, bell pepper, and celery to the mixture and mix just until combined.
Heat the waffle iron and let the batter sit for at least 20 minutes. Once the waffle iron is ready and the batter has had a chance to sit, follow the instructions for your waffle iron and cook them like normal waffles. Mine take about 1-2 minutes on each side.
To soften cauliflower: I just put the cauliflower in a bowl with a tiny bit of water, cover with a plate, and steam it in the microwave for about 2 and a half minutes, until it’s tender.
To soften the celery: I put in a bowl, cover it with water, and cook in the microwave for 3 minutes, or until tender.
I have not learned how to reheat these in a way that does not dry them out, so they really do not keep well. My daughter will still eat them, but they do dry out when reheated (no matter how I try to reheat them). If you find a way to reheat them without drying them out, PLEASE leave a comment and tell me about it! Thanks!
This recipe was adapted from the original recipe here, Savory Veggie Waffles