Marva’s Gluten Free Vegan Waffle
I have been asking and asking Marva to send us some recipes. Marva teaches yoga at Spira on Wednesdays at noon and Thursdays in the morning. She is pure joy to be around. I challenge anybody to say hello to Marva and remain sad. I don’t know how she does it, but she is always full of love, energy, and excitement. Her classes are well structured, she pays close attention to alignment and focuses on building strength in a safe way. She is also a track and field coach. She will command discipline, but her joyful energy is so uplifting, I always feel I can do whatever she sets out for us to do in her classes.
Marva is also a dedicated family person; she is a big support for her mom, well that is an understatement. Her dedication and love of family often bring me to tears. In short; Marva is a really good soul, I am blessed to know her. But for the past few years, she has been really rubbing me the wrong way. :- ) She keeps texting me all these great pictures of her cooking; cookies, the cakes, the amazing Caribbean dishes… I asked her for recipes and nothing, crickets. I started to think she just enjoyed “torturing” me with her cooking talent. Last Sunday we got into one of our usual games via phone. I am in the kitchen cooking, Marva is in the kitchen cooking, and we just send each other pictures of great food that the other cannot taste. You know the kind of friendly tease that you do with your best friend. Well, she sent me the perfect waffle image. That was it. I needed at least one recipe! And she finally granted this one, apparently the lemon bar was a family secret. So here we go, I will settle for the Waffle.
Thank you Marva!
Gluten Free Vegan Waffle with blueberries and Mangoes by Marva
¼ cup unsweetened almond milk
1 tsp white or apple cider vinegar
¼ cup of olive , avocado or melted coconut oil
¼ cup of agave nectar or maple syrup (or honey if not vegan)
½ cup heaping cup gluten-free rolled oats
1 ¾ cups gluten-free flour blend
1 ½ tsp baking powder
1 pinch sea salt
1 tsp vanilla extract
½ tsp cinnamon
1 tbsp flaxseed meal
¼ cup dairy-free chocolate chips
¼ cup chopped bananas or other fresh fruit
Combine almond milk and vinegar in a small mixing bowl and let it set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener or some vanilla extract if desired. I added a touch more agave.
Let it set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200-degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.