At my work where I’m employed as an AM Baker (meaning I work the graveyard shift), I bake raspberry lemon muffins. They smell heavenly, but since none of the baked goods I make there are vegan (yet!), I’ve never been able to try them. Using inspiration from these muffins, I decided to turn Allyson Kramer’s (of Manifest Vegan and the brand new Great Gluten-Free Vegan Eats cookbook, which I can’t wait to get my hands on!) Lemon Poppyseed Waffles into Raspberry Lemon Waffles. I was pleased with the results, especially because they smelled just like the raspberry lemon muffins from work!
Tip: These freeze well! To re-heat, bake on 350 for 5-10 minutes, depending on how toasted you like them. Serve with butter (I don’t even need maple syrup when I eat them this way). Yum!
Raspberry Lemon Waffles (Gluten-Free)
Adapted from Manifest Vegan
- 1 cup (135g) sorghum flour
- 1/2 cup (85g) brown rice flour
- 1/4 cup (30g) potato starch
- 1/4 cup (30g) tapioca starch
- 1 tsp xanthum gum
- 4 tsp baking powder
- 3/4 tsp salt
- 2 tbsp lemon juice
- 4 tbsp agave nectar (or maple syrup or sugar)
- 5 tbsp olive oil
- 1 tsp vanilla extract
- 2 cups almond milk
- 1 cup frozen or fresh raspberries
- Preheat waffle iron and spray with oil (repeat in between batches).
- Sift together dry ingredients.
- Make a well in the center and add wet ingredients. Mix with a fork until no (or very few) lumps remain. Fold in raspberries and quickly proceed to the next step so they don’t bleed into the batter too much.
- Cook waffles according to the manufacturer’s directions. I used a scant cup of waffle batter per waffle (tip: spray cup with oil so the batter doesn’t stick).
Yield: 4 big waffles