Amazing Gluten-free Waffles

Love these waffles.  They are great for breakfast or dinner.  Double the batch and freeze any extras with a toaster compatible size in mind.  I usually freeze any extras with parchment paper as a separator.  Great with nuts or unsweetened dried fruit added to the batter.

My staples include Bob's Red Mill flours, baking soda and arrowroot powder.

Adapted from 
https://minimalistbaker.com/the-best-vegan-gluten-free-waffles/

Ingredients:

• 1 cup quinoa flour
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup + 1 Tablespoon of Arrowroot Powder 
• 1/2 teaspoon sea salt
• 1 teaspoon baking soda'
• 2 teaspoons cream of tartar
• cinnamon, to taste (optional)

• 1/2 banana, mashed or 3 Tablespoons of Date Lady date sugar
• 3 Tablespoons unsweetened applesauce
• 1 teaspoon vanilla
• 1/4 cup vegan butter, melted
• 5.4 fl oz unsweetened coconut cream plus enough non-dairy milk to total 1 1/2 cups
• 1/3 cup aquafaba (the liquid in a can of cooked chickpeas) or 1 egg
• Chopped pecans or dried fruit (optional) 

Instructions:

1. To a large mixing bowl, add flours, arrowroot powder, sea salt, baking soda and cream of tartar, cinnamon and date sugar (if using) and whisk to combine.  Set aside.
2. To a small bowl, add your egg (if using) or aquafaba.  Beat the egg.  If using aquafaba, whisk it or beat on high until soft peaks form - just get as light and fluffy as possible.  Set aside.
3. To a medium bowl, beaten egg (if using), add mashed banana (if using), applesauce, vanilla, coconut cream, non-dairy milk and stir to combine.  Set aside.
4. Add wet ingredients (excluding aquafaba, if using) to the dry ingredients and whisk until just combined.  Then add aquafaba (if using) folding into batter until just combined. Fold in pecans or dried fruit, if using.
5. Let the batter rest while your waffle iron preheats - about 5 minutes.
6. Once preheated, use coconut oil cooking spray (if needed) and cook according to waffle iron directions keeping the size compatible to toast any frozen leftovers.
7. Waffles can be placed on a cookie sheet and placed in the oven at 200 degrees F to stay warm while cooking remaining waffles.
8. Serve immediately with desired toppings.
9. Store leftovers in refrigerator for up to 3 days or freeze for up to 1 month.