Makes 8 square waffles
1 large egg (room temperature)
3 tbsp grapeseed (or other vegetable) oil
1 cup water
2 tsp lemon juice
1/2 tsp vanilla extract
1/3 cup brown rice flour less 1 tbsp
1/3 cup white rice flour less 1 tbsp
3 - 4 tbsp almond flour
3 tbsp potato starch
3 tbsp tapioca starch
1 tbsp flaxmeal
1 tbsp teff flour
1 tbsp coconut sugar (or other sweetener - if you use agave, use less water)
3/4 tsp baking powder
1/4 tsp + 1/8 tsp sea salt
1/4 tsp + 1/8 tsp xanthan gum
1/8 tsp pectin
Preheat your waffle iron.
In a large bowl, whisk the wet ingredients together.
In a medium bowl, blend the dry ingredients together. Regarding the almond flour, start with 3 tbsp of it, adding the extra tablespoon as needed to thicken the batter. Add this mixture to the wet ingredients. Blend well.
Spray your waffle iron with vegetable spray. Pour about 1/4 cup batter into each waffle section on the griddle. Cook until done. Serve with maple syrup or fruit sauce (see recipe below).
1/4 cup water
1/4 cup coconut sugar
1 1/2 tbsp coconut oil
1 cup mixed fruit (I used 2 small peeled peaches, 1 peeled pear, 1/2 peeled apple)
Combine the water, sugar, and coconut boil in a medium heavy-bottomed saucepan. Cook over medium-high heat, stirring constantly to prevent it from burning. When the mixture turns thick and syrup-like, add the fruit. Reduce the heat to low and cook for another few minutes until the fruit begins to soften.