I have some exciting news for readers of Sarah Bakes Gluten Free Treats! I was invited to serve as a Bob’s Red Mill brand ambassador for 2015. I’m thrilled — I’ve long trusted their gluten-free products and use their flours in my own gluten-free blend. Joining their team felt like a perfect fit for my baking and my readers.
Over the coming year I’ll highlight a variety of Bob’s Red Mill products in my recipes, from gluten-free granola to different nut flours. They’ll be sponsoring many recipes by supplying ingredients, which is a wonderful support for this baker. To get started, I’m featuring a pantry staple I’ve used for years, even before I went gluten free: ground flaxseed meal. It’s rich in omega-3s and fiber and adds a pleasant, nutty flavor. I add ground flaxseed to smoothies, muffins, breads and waffles. Note: to receive the full nutritional benefits, use ground flaxseed meal rather than whole seeds, which pass through the digestive system undigested.
Waffles are our go-to breakfast at home. I updated my waffle recipe by adding oats and flaxseed meal for more texture and nutrition. These waffles turn out hearty, crispy and flavorful. I usually double the batch so there are leftovers to toast during the week — quick, hot gluten-free waffles in minutes. My favorite topping is a smear of almond or peanut butter with sliced bananas for added protein and a satisfying snack. How do you like your waffles?
gluten free vegan multigrain waffles
makes 4-5 waffles
- 1 3/4 cups Sarah’s gluten free flour blend
- 3/4 cup gluten free quick oats
- 1/4 cup ground flaxseed meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups unsweetened coconut or almond milk, room temperature
- 3 tablespoons coconut oil, melted
- 2 tablespoons pure maple syrup, honey or coconut sugar
- 1 teaspoon pure vanilla extract