Goooooood Morning! Ready for a tasty breakfast? Today we’ll be sharing with you guys a gluten free, vegan coffee chocolate waffle recipe that will help get you going in the AM. What I personally love about waffles: you can make them in advance and freeze them AND you can make batter in advance and keep it in the fridge. Either way, you can have waffles ready to go rather quickly.
If you plan to freeze your gluten free waffles, allow them to cool, then package them in freezer baggies. Don’t forget to date the container. When you’re ready to use them, thaw on the counter-top. You could also reheat in your oven/toaster-oven but heating times will vary.
If you’re making the batter ahead, store it in your fridge in a container with a lid. You can use the batter for several days.
RAISE Members, be sure to click the read more button for the full recipe and details.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume*, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Apple Free, Latex Cross Reactive Foods Free (H/M), Nightshade Free, Potato Free (Nightshade Variety), Stone Fruits, FPIES, Pollen Cross Reactive Free (Alder, Birch, Mugwort)
*There’s debate as to wether or not coffee is a legume. Do what’s right for you.
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