These vegan & gluten free hazelnut waffles with vanilla rice malt are to die for. Easy recipe, you make a enough for a couple of days ( we are 4 here).
Waffles recipe is so interesting, it seems that every country has a differentmethod, but all have a version of the waffles or gaufres. Where my dad's family comes from (Abruzzi) waffles are called Cancellette and are made on the stove with a cast iron double skillet, which I inherited. The recipe from my dad's village calls for 6 eggs! (Of course my version doesn't have any). Cancellette are usually cut into separate heart shapes, and are also used al biscuits when they get a bit drier. Sure enough every village has its own recipe, as they are so remote and isolated among the Apennines , so do not go and look for a proper single one, because you won't find it!
By now you got that I am very found in traditional recipes and how to implement them. I am a very nostalgic person, and I "cure" myself cooking all I miss from Italy. I am also profoundly respectful of what our culinary traditions brought to us and I love to keep those alive.
These skillets you see in my photos have been used from my grand grandmother and are still common in Abruzzi to buy.
1 cup unsweetened hazelnut milk*
1/4 cup extra virgin olive or coconut oil
1/4 cup rice malt
2 Tbsp flax seed grounded + 1/4 cup water
1 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup gluten free porridge oats milled to flour
1+ 3/4 cups gluten free flour blend
1 +1/2 tsp baking powder
¼ tsp sea salt
1/3 cup toasted and chopped hazelnuts
1 can fair trade coconut milk
¼ cup rice malt to drip over
few drops vanilla extract (to taste)
Soak the flax seed in the water.
And in a large jug combine almond milk and vinegar, set aside to curdle for few minutes.
Meanwhile, on a hot pan toast the hazelnut for 5-7 minutes on a medium flame (continuously stir nuts when toasting), and then roughly chop them.
Add the soaked flax seed to the milk, mix well, then add all the other wet ingredients.
In a large mixing bowl fold in the wet ingredients with dry ingredients until well combined and set aside again.
Pre heat your waffle iron. (my old cast ironfrom Abruzzi needs 1 tsp oil brushed inside, but electric modern makers might not need that.)
Meanwhile whip the coconut cream and leave in the fridge to set.
To make your vanilla malt just add to it few drops of vanilla extract and mix it well.
Pour enough batter to almost cover the waffle iron surface and close with a gentle pressure. If you have a cast iron flip it over the fire, and wait that all the steam has come out before opening.
Serve warm with whipped coconut cream, the hazelnuts and vanilla malt. Also cacao nibs are nice topping!
Store in a airtight container, can stay the fridge for 3 days.
Adapted from Unconventional Baker.
* I make my own milk blending 1/4 cup roasted hazelnuts in 1 litre water.
* some gluten free mix need more water, if it is your case always water add spoon by spoon