These fonio waffles are crispy on the outside, tender and fluffy on the inside. Packed with protein and nutrients from added fonio. Fast and simple to make with Just 8 simple ingredients.
Diet: Gluten Free, Vegan
Author: Nija Clark
Belgian Waffle Maker
Large mixing bowl or measuring cup for mixing batter
1cupGluten-Free Flour with xanthan gum
2 1/2 cupsWater
1Vegan Egg- follow package instructions we like Bob’s or three tablespoons of Just Egg.
Preheat oven to 350 degrees.
Heat your waffle maker. So it’s hot by the time the batter is mixed.
Prepare one vegan egg according to package instructions. Set aside. (We like Bob’s Egg replacer)
Mix the dry ingredients - Fonio flour, Gluten-Free flour with xanthan gum, baking powder and salt together in a large mixing cup or bowl. Set Aside.
In a 6 cup measuring cup add all your wet ingredients. Pour the liquid ingredients into the dry ingredients and whisk until batter is smooth and lump free.
The batter consistency should be thin enough to pour. Pour about 1 cup of the waffle batter onto the preheated waffle iron.
Bake for 5-6 minutes or until browned and crisp. The exact cooking time will depend on your waffle maker. (Make sure to let the waffle reheat during waffles).
Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter with maple syrup.
Cooking Tip. Waffles are usually done when the steam stops rising from the waffle irons.To Store. Cool before refrigerating. Store in airtight container. Store in refrigerator for up to 4 days.To Freeze. Cool before freezing then wrap the waffles tightly in plastic wrap. Freeze waffles in an airtight freezer-safe storage bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. You can freeze up to 3 monthsTo Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.Prepare In Advance. Can make a day in advance.