Eosinophilic Esophagitis Friendly Vegan Belgian Waffles

Total time40 min

Prep time15 min

Cook time20 min

Eosinophilic Esophagitis Friendly Vegan Belgian Waffles

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Ingredients

4 servings

For the flax eggs

2 tbsp ground flaxseed
Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)Badia Organic Flax Seeds Ground - 1.25 Oz
See all
6 tbsp water

For the batter

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp organic cane sugar
1 tbsp baking powder
½ tsp salt
1 ¾ cups oat milk
⅓ cup vegan butter, melted and slightly cooled
1 tsp vanilla extract

For cooking

neutral oil or cooking spray, for greasing

For serving

fresh berries, for serving (optional)
maple syrup, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly combined.

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