- 1 cup ground almonds ½ cup chickpea/gram flour.
- 1 Tbsp arrowroot starch or tapioca flour or corn flour.
- 1 tsp baking powder.
- 2 Tbsp nutritional yeast.
- 2 Tbsp chopped chives.
- ¼ tsp salt.
- 1 Tbsp ground flax.
- 2 ½ Tbsp water.
- ¾ cup dairy free milk.
- 2 Tbsp sweet potato puree or apple sauce.
- 2 Tbsp almond butter.
- 1 tsp apple cider vinegar.
- 1 Tbsp maple syrup.
- Switch your waffle maker on to heat up. If your waffle maker has settings, set it to medium-high, like a 5 out of 6 temperature guage.
- Place the dry ingredients in a large bowl and mix well.
- Add the ground flax and water to a small bowl and leave to thicken for 10 minutes.
- Add the remaining wet ingredients to the flax seed mixture and stir or whisk very well with a fork, you want it to be quite smooth, no big lumps.
- Add the wet mixture into the dry mixture and whisk together until smooth. You want the mixture to be the consistency of a thick batter but if it feels too thick, add a little more milk 1 tsp at a time.
- When the batter is ready, spray or brush your waffle maker lightly with oil. Add the desired amount of batter for your waffle maker and let cook for 7-10 minutes. The timing will depend on the temperature of your waffle maker. Experiment and see what works for your waffle maker.
- To serve: We have served our waffles stacked VLT style, with sliced avocado, Vegan bacon, grilled cherry tomatoes, rocket, extra chives, and a good helping of Red Hot Firekraut. And to top it off we’ve slathered our waffle stack in maple sriracha (just mix a few tsp siracha with a few tsp maple syrup). So delicious!