Belgian Waffles | Dessert
Of course, you don’t need a Belgian waffle maker to enjoy these, any type will do, but they are definitely better bigger! Top with your favourite toppings...
1 cup sorghum flour
½ cup superfine brown rice flour
¼ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
4 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon salt
2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon vanilla extract
½ cup canned full-fat coconut milk
1½ cups water
• In a medium bowl, whisk together the sorghum flour, superfine brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, and salt.
• Form a well in the centre of the flour mixture and add the lemon juice, olive oil, vanilla extract, coconut milk, and water.
• Stir gently with a fork until all ingredients are combined, and then use a whisk to make the batter completely smooth.
• Heat your Belgian waffle maker and lightly mist with nonstick cooking spray. Pour about 1¼ cups batter (depending on your waffle maker’s size) and close. Cook for about 2 minutes, or until waffle is golden brown and easily releases from the waffle iron.