Perfectly crispy vegan and gluten free peach waffles, topped with vegan mint coconut whipped cream and fresh peaches!
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I never ever thought I would say this, but these vegan and gluten free peach waffles are BETTER than my original favorite waffle recipe. No joke, I was on struggle street with gluten free baking for a while. Outside of baking out of Ashley’s doughnut cookbook, I haven’t really touched on gluten free baking much. Partly because it scares me and partly because I don’t always want to have to buy ALL the flours to make a blend that I might only use a few times and mightily fail at a recipe while I’m at it. I had a Saturday afternoon of angry dough making/hair pulling out of my head/running to the store in a pinch while I was trying to nail a different gluten free peach galette recipe and was about to give up on the whole dang thing (hence why you don’t see it here!). I knew had to be a way to make a delicious, crispy gluten free peach waffle, while still making the whole thing vegan and pretty easy to whip up.
Leslie Knope must have been in my head, because one day during yoga class the answer to my baking problems was clear as day…WAFFLES. Why hadn’t I tried waffles yet? Pastry dough wasn’t cutting it and I didn’t really feel like making a pie, but waffles could work if I swapped regular flour with Bob’s blend. When I tested this recipe, I was fully ready to plop the batter in the waffle iron and then say a little prayer, since I was convinced it just wasn’t going to work. As I pried the waffle iron open when the timer went off, I was blessed with not only a waffle that was in one piece, but it was golden and crispy! Vegan and gluten free peach waffle heaven is real, and it’s right here people. Plop on a dollop of coconut whipped cream and call it a day
This gluten free blend is honestly the only one I’ve ever tried, so I can’t vouch for others, but I know this one is going to be my go-to favorite from here on out. Being able to modify a recipe by swapping the same exact amount of flour out for the blend was so much easier than I could have expected and made gluten free baking a little less scary/intimidating to me. Also, a word to the wise, make sure your peach is peeled before you fold it into the waffle batter. I’m usually all for taking lazy girl shortcuts, but when I didn’t peel mine the first time the skin somehow cooked up green in the waffles. Everything tasted fine, but my husband was not a fan of ‘those green things’ in the waffles and couldn’t get past how they looked. If you don’t mind that, take the chance and throw the peaches in your waffles with the skin on, but otherwise, take a few seconds and peel it! Basically the lesson from this gluten free peach waffle recipe is to peel your peaches and waffles are always the answer.
- 1¼ cupsGluten Free Flour Blend
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup non-dairy milk ( I used cashew milk)
- ⅓ cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons agave nectar
- ⅓ cup cane sugar
- 1 teaspoon vanilla extract
- 1 peach, peeled and chopped
- For the mint coconut whipped cream:
- ½ cup coconut cream
- ¼ cup powdered sugar
- ¼ cup chopped mint
- Preheat waffle maker according to instructions. Set aside.
- In a small bowl, whisk together the gluten free flour blend, baking powder, cornstarch, baking soda, and salt. Add in the milk, oil, vinegar, agave, sugar, and vanilla. Whisk until all ingredients are incorporated and no lumps remain. Fold in the chopped peach.
- Cook according to your waffle maker's instructions, being sure to liberally grease the waffle maker each time you make a new waffle. Scoop by the ⅓ cup and cook for 5 minutes each. Remove and top with mint coconut whipped cream.
- To make the whipped cream: Whisk together the coconut cream, powdered sugar, and mint. Let chill until ready to serve with the waffles.