Light, crispy-on-the-outside, fluffy-on-the-inside chocolate oat waffles recipe with whipped coconut cream! Gluten free, vegan, low fodmap and healthy.
Living in Belgium and not being able to eat waffles is like going to Rome and not eat pizza – there are great gluten free ones, in case you’re wondering 😉
So I finally decided to adventure myself in the wonderful world of gluten free, vegan and low fodmap gaufres. I think I’ve nailed it but I leave it up to you to decide 😉
And if you’re looking for a good excuse to eat them, I’ll give you some…
… because there is some romantic event coming up next weekend, why not make a heart-shaped waffle? I couldn’t resist this beautiful waffle maker…
… because Belgium is also the land of great chocolate, why not make these waffles a bit more Belgian?
I added 2 heaped teaspoons of good quality Belgian cocoa power to the batter. This is the maximum we can have per meal on the low FODMAP diet.
… because I also cannot eat the most common waffles topping – cream, why not make my own dairy free and vegan whipped cream? I’ve already used it on top of mini bundt cakes and with a lot of success! You can check the recipe here.
… and because there are so many talented chefs/ bloggers who inspire me daily, I got the inspiration and know-how from Kate and her wonderful Easy Gluten Free Waffles recipe! Thank you, Kate for making this recipe possible and for agreeing with the adaptations!
All we need is love and waffles everyone can eat!
Chocolate Oat Waffles with Coconut Whip
- 1/4 cup gluten free rolled oats OR oat flour*
- 2 tbsp flaxseeds OR flaxseed meal*
- 3/4 cup rice flour
- 1/2 cup potato starch or cornstarch
- 2 heaped tsp cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 tbsp brown sugar
- 1 1/4 cup room temperature rice milk or almond milk
- 1 tsp apple cider vinegar
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Whipped coconut cream
- ½ can full-fat coconut milk refrigerated for minimum 2 hours
- 1 tbsp maple syrup
- ½ tsp lemon juice
- ½ tsp vanilla extract optional
- In a mixing bowl, combine milk and vinegar and let set for a few minutes to activate. Then add the rest of the wet ingredients: melted coconut oil, maple syrup, vanilla extract and whisk.
- In another bowl, whisk together the dry ingredients: flours, starch, cocoa powder, salt, baking powder and sugar.
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you're ready to serve.
- Repeat with remaining batter. Serve waffles with ...
Whipped coconut cream
- Scoop out half of the coconut cream from the refrigerated can. Choose the hard cream, leaving the more liquid coconut milk in the can (reserve for other recipes).
- Place it in a bowl and add the maple syrup, vanilla extract and lemon juice.
- Beat with an electric mixer until stiff and fluffy.
- Spoon the cream on top of the waffles and serve.