I lived in a quite spacious apartment for a year and when it was time to move to a smaller home a few months ago, I was surprised by a number of kitchen gadgets I had gathered in one year.
I thought the waffle iron would be the first one who would have to go due to the limited space in my new tiny kitchen. Boy, was I totally wrong, I’ve fallen in love with my waffle iron! And I have to admit that I’ve used it much more than my slow juicer that is getting covered by dust at the moment…
Waffle maker has really been worth every cent and it is a lot more versatile than you think, so there will be more recipes coming!
I love making these for breakfast; a homemade, healthier option for store-bought gluten-free bread. The store-bought gluten-free bread is not usually the tastiest or healthiest options. In my new tiny kitchen, there’s no oven, so I can’t continue with my gluten free bread recipe testing.
- 1/4 cup garbanzo flour
- 1/4 cup buckwheat flour
- 1/2 cup water
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- pinch salt
- oil for waffle iron optional
Combine the dry ingredients well and then add the wet ingredients. Whisk everything well together.
Let the batter sit when the waffle iron is heating up
When the iron is ready, spray oil on in, if you wish. Cook the waffles according to your waffle iron. Mine takes about 5 minutes to make quire thick waffles.
Serve with your favorite toppings, or with whatever you have on hand; hummus, vegan cheese, veggies, fresh herbs, the options are limitless!
You can make a bigger batch at once, freeze the waffles and toast them whenever you want!