The Best Gluten-Free, Egg-Free Waffles Ever

If you have celiac disease or you’re gluten intolerant, you might be on the hunt for the perfect waffle recipe. I might be a bit biased, but these waffles are pretty awesome. They’re light, crispy on the outside and fluffy on the inside.

I love waffles! When we were driving from Minnesota to Florida a few years ago, we saw Waffle House restaurants in every town! We started counting as we went along and there were so many that we eventually lost count and gave up. It just goes to prove, however, that there are waffle lovers everywhere!

I have got to tell you, in the beginning, I failed miserably at recreating bread products. My loaves of bread were soggy and dense and would turn hard as a rock. Yuck. Thankfully I’ve since worked out my bread issues.

I did, however, make a wonderful waffle! Right from the beginning, this waffle recipe was easy and delicious. My waffles turned out fluffy and melt in your mouth good.

Before I took the time to figure out my errors in bread making, I simply made gluten-free, egg-free waffles. I would make a double or quadruple batch and freeze a bunch so I could grab them for snacks. I used them for sandwiches, I used them for dessert. I ate them with hummus. I had no idea waffles could be so versatile!

Please don’t be overwhelmed to actually try bread, but if you are in a pinch for time or need an easy and quick bread, this gluten-free, egg-free waffle just might be the recipe for you.

Do you love to use waffles for everything? What’s your favorite way to eat them? Let me know in the comments!

Recipe

Dry Ingredients

3 1/2 cups gluten-free flour blend
6 TBSP flax
2 TBSP chia seeds (ground or whole)
1/2 tsp pink Himalayan sea salt
1 tsp baking soda
1 tsp cream of tartar

Wet Ingredients

1 cup olive oil
3 1/2 cups coconut milk

Preparation

Add dry ingredients to a large bowl. Blend thoroughly with a whisk. Add wet ingredients and whip until well blended. Preheat waffle iron. Grease with butter or coconut oil. Add 1 cup of the recipe to the waffle iron. Cook on medium-high for 7 minutes. Serve with favorite toppings!

Breakfast Topping Ideas

100% grass-fed butter or ghee
100% pure maple syrup
berries
jam
homemade whipped cream

Lunch Ideas

Grilled Cheese
Hummus
Portabella Burger
Grilled Veggies
Classic Sandwich
Avocado
With Soup

Guilt-Free Cookie Balls

I’m not sure that naming these “Cookie Balls” sums up how delicious and nutritious these little treats are. Not only are they full of natural vitamins, minerals, protein, and fiber, they taste like something one should feel guilty over. Thankfully, unlike classic cookies, these will leave you feeling full and satisfied, without the guilt.

Cookie Balls

I discovered that these work wonders for morning sickness. I had heard that protein can help lessen morning sickness. So with my last pregnancy, I made a large batch of these and snacked on them whenever I started feeling nauseous. It worked marvelously!

Cookie Balls

My kids love these. When I make them, I have to hide some or they’ll gobble them all up. I make sure to set some aside for my youngest and myself so that we have something allergy-friendly to snack on while the non-allergy big kids have their snacks.

Cookie Balls
Makes 20-24 Cookie Balls
35-40 Chopped Dates
1/3 Cup Cocoa Powder
1 Cup Almond Meal
1/4 Cup Chia Seeds
1 TBSP Coconut Oil
2 TBSP Organic Grass-fed Butter
1/2 Cup Coconut Flakes

Mix all Ingredients, except coconut flakes, until well blended. Add coconut flakes and mix until blended. With your hands, take about a tablespoon or two, depending on how big you want them. and roll the mixture into balls. I like mine to be bite-sized for less mess. The smaller, the better, for little mouths. I find they store well for at least a week. They might last longer, but they are so good that they usually get eaten up before a few days have passed!