breakfast is the most important meal of the day. too bad no one told him that in this day and age, time to cook up breakfast from scratch is practically non-existent. i barely have enough time to get myself out the door and at work by 7!
i am however getting a bit smarter. it could be attributed to my recent breakfast routine or the fact that i’m starving by the time 9:30am hits and i’m complaining to my intern about how famished i am. but i think it’s more about my continued fondness for babycakes recipes. we’ve tested a few here over the last couple of weeks and want to share some of our new favorites over the next couple of days. like with all the recipes i share, they’re gluten-free, dairy-free, wheat-free, and at times vegan. anything from babycakes is 100% vegan and we are sure to cook/bake it that way.
waffles: (courtesey of babycakes covers the basics)
- 1/4 c. melted refined coconut oil or canola oil
- 1 1/2 c. bob’s red mill all purpose gluten free baking flour
- 1 c. brown rice flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 tsp. xantham gum
- 2 1/2 c. rice milk
- 3 T. agave nectar
- 1 T. vanilla extract
- 1 c. vegan chocolate chips (optional)
preheat waffle make according to manufacture’s instructions. brush iron with oil or spray.
in a medium bowl, whisk together the flours, baking powder, baking soda, salt and xantham gum. add the rice milk, 1/4 cup coconut oil, agave nectar, vanilla, (chocolate chips) and stir with a rubber spatula.
pour 1/3 to 1/2 cup of batter into the waffle griddle and bake to desired wellness. repeat with remaining batter. i love a bit of agave with fresh fruit or just plain almond butter. kyle slathers his with almond butter and maple syrup. these are delicious and can be paired with any other amazing concoction you come up with! even powdered sugar or plain vegan butter will do!