Waffles

Name: Waffles
Yield: makes about 12
Ingredients: 1/4 cup melted refined coconut oil or canola oil, plus more for oiling the waffle iron (or use gluten-free, vegan nonstick spray); 1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour; 1 cup brown rice flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 teaspoon xanthan gum; 2 1/2 cups rice milk; 3 tablespoons agave nectar; 1 tablespoon vanilla extract; Agave Maple Syrup (page 38); 1 cup vegan gluten-free chocolate chips; 1/2 cup vegan powdered sugar, for dusting

By Erin McKenna

May 25, 2011

From cornbread slathered with jam to peanut butter and jelly, there are few things closer to my heart than the combination of salty and sweet. After I’d worked out the pancake recipe, it occurred to me—by way of an Eggo-heavy childhood—that a waffle recipe would be the perfect opportunity to explore salty-sweet in depth. Personally I find that a dollop of coconut oil and a sprinkle of salt on each waffle before the Agave Maple Syrup is perfect. Even more perfect? Making them chocolate-chipped! The next time you’re roaming the grocery store aisles and you happen—accidentally or otherwise—onto that wonderful section stuffed with every known variety of organic and sweetened and unsweetened and flavored chocolate, make sure to attack it full force. Then head immediately for the vegan whipped cream and pick it up. Find some vegan powdered sugar and place it in your basket. Load these groceries into your trunk or into your little go-cart to push home and get on your phone and offer up your waffle-making services to anyone willing to clean up the mess you’re about to make.

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