These waffles are light and fluffy with a crispy exterior. You may want to cook them just a tad longer than wheat waffles. We like our waffles with a nutty, wholesome taste. If you want more of the dessert, bavarian waffle, consider adding a tablespoon of sugar to the batter.
Cook this batter according to your waffle iron instructions (hint… this is a great time to turn your iron on). Prepare the flax seed mix now by heating 12 tablespoons of hot water. Once it’s steaming, pour it over 6 tablespoons of ground flaxseed (I like the golden organic kind). Beat the flaxseed with a fork until it is well mixed with the water. Be sure there are no lumps before setting aside. The flax will swell and become gel-like. That’s normal (and desirable).
Whisk 1/2 cup tapioca flour, 3/4 cup brown rice flour, 1/2 cup white rice flour, and 1 tablespoon baking powder.
In another bowl, whisk 4 tablespoons of melted Nucoa (or another dairy free margarine), 2 cups rice milk and the gelled flax mixture.
Add the dry flour mixture and whisk well. You can add a little more rice milk if you want to adjust the consistency.
Pour into the waffle iron and prepare your toppings! (We like lingonberries… it reminds me of all those Swedish Christmases I celebrated growing up).
This recipe is perfect for lazy Saturday mornings. It’s easy enough for kids to help, and who doesn’t love waffles? This makes 7 waffles for us. Need more? Increasing recipes is a great way for kids to work with fractions. 🙂
~ Danika Cooley
Danika Cooley is the author of When Lightning Struck! The Story of Martin Luther (Fortress Press, 2015), Wonderfully Made (CF4K, 2016), and Bible Road Trip. Her work has been featured in internationally-recognized children's magazines over 150 times.