Heavenly and Healthy Melt in your Mouth Waffles; GF and White refined Sugar Free {Recipe} ~ Create it. Go!

Thursday, November 20, 2014

Heavenly and Healthy Melt in your Mouth Waffles; GF and White refined Sugar Free {Recipe}

I keep promising to share these scrumptious "Melt in your mouth Waffles" and my family keeps eating them all before I can get a picture of one of them! haha

If you have ever tried any GF recipes, it's hard to find ones that are similar to what you are used to having with your "regular" flours. Me? I typically have about 8 different kinds of flour in my house on a regular basis. Over the last couple of years and some experimenting, I am finally happily satisfied (as is my family!) with this recipe! Soooo good and you won't even know it's GF!

So, here's the recipe for you!

Melt in your Mouth GF, Sugar Free Waffles
Mix all together:
2 large eggs
2 cups GF flour of your choice
(I used two different pre-mixed kinds of GF flour)
1 3/4 c almond milk
1/4 c sunflower oil
1/4 c applesauce
1 ripe smashed banana
1 T organic coconut palm sugar
3-4 tsp baking powder
1/8 tsp iodized sea salt

Seriously, no rhyme or reason necessarily. Just dump it all together in a bowl and mix.

Then add to your waffle maker (We love our Belgian waffle maker! So worth it!) and cook.

Take out and serve promptly while they are warm, crispy on the outside and soft on the inside.

Then to add to this scrumptious waffle, I found this great pumpkin souffle recipe on Instagram from @cleaneatingmom that I altered just a tad, by adding a bit of honey or organic coconut palm sugar to the recipe ( I added less than 1/4 cup) and a couple more spices.

Pumpkin Souffle
1 can pumpkin
1/2 can coconut milk (I substituted with coconut/almond milk)
4 beaten eggs (You can also substitute some of these with gelled flax seeds like I did.)
2 ripe smashed bananas
A dash of cinnamon

Then I also added a bit of cloves and a dash of nutmeg as well and a little less than 1/4 cup of honey or organic coconut palm sugar. (I did a tad of both.)

Bake at 350 degress for about 45 minutes.

It is delicious! By itself OR

on top of the waffles...then with a scoop of Caramel Almond Butter added to top it off just right! Oh my! Heaven!
(This is the blend of GF flour I used in this recipe. If I make up my own blend, I use a mixture of  sorghum flour, millet flour, a little tapioca or potato starch and xanthum gum.)

If you have extra batter, you can one of two things, either make the waffles freeze and then toast again to reheat or put them back in the waffle iron for just a bit to warm them back up. OR you can save some of the batter in the fridge to make them fresh again later in the week! Either way, it's a win!

You've got to try them! and then let me know what you think!