Superfood Protein Gluten Free, Vegan Waffles

I kid you not when I say I made three batches of waffles in one sitting. All due to the ease of my new favorite kitchen appliance, a Breville Waffle Maker, and a waffle recipe that I developed. It is gluten-free, dairy-free, egg-free and vegan! Brilliant right?! 


Previously, I had been making waffles with eggs and think they're just fine. But I didn't want to stop there. This is such a good and adaptable recipe, I sensed there was room for alternatives. Through my batch testings, I found that silken tofu makes for an excellent replacement for eggs in this recipe.

Blended silken tofu has a consistency that helps with the batter structure and effectively replaces eggs. One clear bonus to this alternative is that it makes the waffles vegan-friendly. I turned out perfectly heart-shaped waffles one after another, and as you can imagine, my enthusiasm soared.

Gluten free, vegan waffles with coconut yogurt and blueberry sauce +NellyBelly in Melbourne 


I made a third batch of waffles for pure indulgence. I love the look of a neatly stacked, beautifully-cooked waffles- crisp and butter gold, piled on high. It took a lot of self-control to stop myself from pecking at the waffles while cooking. Look how gorgeous they turned out! 


Do you have a waffle iron?

Please DO give  this a go. I know you will simply love this recipe. Not to mention the healthy goodness of a protein boost from the clean and healthy vegan protein powder maker, 180 Nutrition

Enjoy! X.
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Superfood Protein Gluten Free, Vegan Waffles by NellyBelly

Ingredients:
1 2/3 cup self-rising gluten-free flour
1 1/2 tsp baking powder
2 tablespoons coconut sugar
pinch of salt
1 cup silken tofu
3/4 cup light soymilk or almond milk 
3 tablespoons lemon juice
6 tablespoons coconut oil, melted
Water as required*

Directions:
1. Sift flour, baking powder, sugar and salt in a bowl. Whisk in Superfood Protein. Mix until well blended.
2. In a blender or food processor, blend silken tofu, soymilk and lemon juice until smooth.
3. Add wet ingredients into dry. Whisk in melted coconut oil. Mix well until the batter is smooth. 
4. When the waffle iron is ready, pour 1/2 cup of batter per waffle and spread evenly across. Cook 3 minutes or until desired crispness.

Makes 6 Waffles.

*As the batter sits, it gets thicker. Add a tablespoon of water to the batter when required to lighten the batter. 

Notes + Inspiration
Skip the maple syrup. Top waffles with berries and yogurt for a refreshing and guilt-free treat. 
Enjoy with PB & J. 
Don't have silken tofu? Replace the liquid portion (tofu, almond milk, lemon juice) with a mixture of 1 1/2 cup yogurt with 1/2 cup milk. Or simply 2 cups Buttermilk.
Don't have Buttermilk? Make your own! Mix 1 3/4 cup milk with 1/4 cup lemon juice or apple cider vinegar. Let stand 5 minutes to curdle before use.
Freeze to keep leftovers and enjoy waffles for future use.

Who is 180 Nutrition?! Read my blog post on these Aussome Aussie Vegan Protein Powders HERE
Want more from 180 Nutrition??? Visit Their Webpage >>> 180 Nutrition