Gluten Free Waffles (with dairy free whipped topping)

My friend recently moved and decided she no longer needed her waffle maker, and I was the lucky recipient! I’m a little concerned she’s going to demand it back after she sees these photos though – these waffles have such a great taste and texture you could easily serve them to anyone, dietary restrictions or not. I’ve always enjoyed waffles with a bunch of stuff piled on top, like fruit and whipped cream, but you can also get away with the standard drizzle of syrup to sweeten them up:

This recipe does call for a little bit of coconut milk, though, so I can think of no better way to use the rest of the can than by whipping it up into a delightful whipped cream topping. In fact, let’s start with that! If you keep a can of coconut milk in the fridge, the fat will solidify on top like so:

Scoop that layer off with a spoon and then pour the remaining liquid into a little bowl:

For the waffles, scoop out three tablespoons of the solid fatty part and whisk it into the liquid, then add enough soy or almond milk to equal two cups total. Set that aside. If you want to make whipped cream with the rest, then add a teaspoon of vanilla and a teaspoon of agave nectar or maple syrup, and whisk it with a hand mixer until it fluffs up into a delectable whipped cream texture:

Naturally, you don’t have to just use this for these waffles, this stuff tastes great on lots of things! But let’s get back to those waffles. Mix together your dry ingredients (those will be a few GF flours and starches, some baking powder, and bit of salt) and then in a small bowl combine all the remaining wet ingredients and a bit of ground flaxseed. Blend it all together and you’ve got yourself some waffle batter! It’s a bit on the thin side, but it puffs up nicely once you cook it.

You’ll have to follow the instructions for your waffle iron since they are all a bit different – I found that on medium heat mine took about 5 minutes or so, but just cook them until they turn a nice crispy golden brown. Don’t be tempted to check them for at least 2-3 minutes though or they might pull apart because they aren’t cooked well enough. Not that I’m ever impatient with baked goods or check things too often.

Then just go to town with whatever you want to top them with, whipped cream, nuts, fruit, syrup – the world is your oyster. Or your vegan gluten free waffle, as the case may be.

Vegan, Gluten Free Waffles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8 4 inch square waffles or 2 larger belgian waffles

Vegan, gluten free, refined sugar free, somewhat low fat (about 5 tablespoons of oil in 4 servings), soy free

Based on Manifest Vegan's Fantastic Recipe


    Dry Ingredients:
  • 1 1/4 cups sorghum flour
  • 3/4 cup brown rice flour
  • 1/4 cup potato starch (arrowroot would also work)
  • 1/4 cup tapioca starch (tapioca starch and tapioca flour are the same thing)
  • 4 tsp baking powder
  • 3/4 tsp salt
  • Wet Ingredients:
  • 1 14 oz can full fat coconut milk, chilled
  • About 2 cups soy or almond milk
  • 3 Tbsp safflower, grapeseed, or other neutral oil
  • 1 Tbsp maple syrup (or agave nectar)
  • 1 tsp vanilla
  • 1 Tbsp ground flax seed (I know this isn't "wet" but it gets mixed in with the wet ingredients)


  1. Combine dry ingredients in a medium bowl.
  2. Separate the fatty top layer of the coconut milk from the liquid. Take three tablespoons of the fat and mix it back into the liquid, and set aside the remaining fat (or use to make whipped cream as shown in the post above) Add enough soy or almond milk to the coconut liquid to total two cups.
  3. Combine this mixture with the remaining wet ingredients, including the ground flax, and let sit for a minute to let the flax incorporate into the liquid a bit.
  4. Combine wet and dry ingredients, whisking until smooth and lump-free.
  5. Cook according to the directions on your waffle iron, until the waffles are crispy and golden brown. I recommend cutting one to make sure the inside is nice and fluffy and not still moist and undercooked, they are much better when fully cooked!
  6. Serve immediately with fruit, nuts, syrup, whipped cream, or by themselves.


Roasted Chickpeas

So roasted chickpeas have been all over the internet for a while now, but I never got around to trying them myself – and now that I have, I wonder why I waited so long! They are a delightfully crunchy, flavorful snack, perfect for packing in a lunch or to take on a hike. They are also easy and versatile – just drain and rinse a can or two of chickpeas (or soak dried ones overnight), toss them with whatever flavorings you like – I used salt, garlic powder, and paprika, but you can use tons of things. Chili powder, lemon juice and dill, onion, black pepper – they go well with almost anything so it’s a lot of fun to experiment and play with various flavors. Most of the recipes I saw called for oil but I didn’t use any and it worked great – just toss slightly damp chickpeas in with your seasonings and spread them out on a cookie sheet like so:

Pop them in the oven at 400 degrees for about 45-60 minutes, stirring every 20 minutes or so (this part is important – if you don’t stir them occasionally they won’t cook evenly and you want them all to be nice and crunchy but not burnt) and you’ll end up with something like this:

Not the most gorgeous thing in the world, but once you throw them in a little bowl they look just fine – kind of like nuts, really. It’s amazing how the chickpeas go from soft to crunchy, they really have a satisfying texture!

So if you haven’t tried these yet, please don’t be like me and wait forever! If you have, do you have any favorite seasoning combinations I should try?

Oil-Free Roasted Chickpeas

Prep Time: 2 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 2 minutes

Yield: One can of chickpeas

Vegan, gluten free, soy free, low fat, refined sugar free

Feel free to play with the seasonings and try your own variations!


  • One can chickpeas, drained and rinsed (you can also use dried chickpeas, just soak them overnight first)
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika


  1. Preheat oven to 400 degrees. Toss chickpeas, salt, and spices together in a small bowl until the chickpeas are evenly coated.
  2. Spread chickpeas evenly on a cookie sheet and bake for anywhere from 45-60 minutes, stirring occasionally (this is important for even cooking!) until they get hard and crunchy. Serve immediately or allow to cool first, they are good both ways!


Quick Tip – Storing leafy greens

I buy and cook with enough produce that I feel like I’ve gotten a pretty good handle on how to store most things and how long they last (you’ve all been using my handy printable storage chart, right?) but I have to confess that lettuce and leafy greens in general were my biggest weak spot. I could not get them to last more than a few days, and I referred to my crisper drawer as “where greens go to die.” Not good.

I felt like my problem was two-fold. One, most of the stuff I’d read said to not wash or chop your greens until right before you eat them. Which made every salad seem like a little bit more of a chore than I really wanted it to be – it’s one thing to wash and chop a whole bunch of greens at once, it’s another to have to do it for each and every salad. At least if you’re as lazy as I am! The second problem was just that even unwashed greens seemed to wilt and get unappetizing remarkably quickly, or get completely forgotten in the depths of the crisper drawer.

So the first tip is to get a salad spinner, which I used to think was a superfluous kitchen gadget but now find incredibly useful.

The secret to making it so useful is to really utilize all the functions – you can chop up a head or two of lettuce or other greens and rinse it right in the spinner’s colander, then spin it dry and just seal the lid on and keep the whole thing in the fridge. Greens stay fresh and crisp in there for up to a week! The best part is that it’s already chopped and rinsed so you can just grab a handful or two for any salads or other recipes and be good to go.

The only downside to this is that the salad spinner is a bit big so you may not have room in your fridge. But fear not, that’s where my next tip comes in! Did you know you can store leafy greens in glass jars? I saw this tip in a couple of places around the internet but for some reason was convinced that it wouldn’t work – I felt like my greens would wilt and get gross that way. But I was definitely wrong! It’s really that easy – you can chop, wash and dry most greens (I’ve done it with spinach, chard, kale, and iceberg so far) and then just shove a bunch of them into a mason jar – you can fit quite a bit into a quart sized jar, you’ll be surprised – and they honestly stay fresh and crisp for a long time. Mine look pretty much exactly the same a week after I put them in the jar!

So if you love spinach, kale, chard, and all those other fabulous leafy greens, but don’t like how quickly they wilt, try these tricks and let me know if they work for you!