Here’s a decadent weekend-morning recipe that will not hug your waistline for eternity: gluten-free Mango Waffles.
When I make gluten-free baked goods, I stay away from those readymade flour mixes that tend to make the end product gummy. Mixes, in my opinion, also have a rather strong flavor that doesn’t always work with baked goods and they tend to be, like many gluten-free foods, pretty starchy.
For my healthy vegan gluten-free waffles, I use four kinds of flour: sorghum, millet, brown rice, and cornmeal. You can use all four or even a couple, although if you did that go with the sorghum and millet rather than the brown rice and cornmeal.
These waffles, as you surely gathered from the title, also contain the goodness of mangoes: the delicious fruit that makes summers sunnier. If you’ve read this blog before, you know I love those mangoes and have tried them in just about everything: Mango Cupcakes, Mango Bread, Mango Pie, Mango Muffins, Mango Biscotti, Mango Cornbread, Mango Halwa, Mango Cheesecake…you name it, I’ve made it and always with delicious results because that’s just how it is with mango: you can’t go wrong.
For this recipe I used canned mango puree that I buy at the Indian store. You can puree fresh mangoes, if you’d rather; I just love the taste of the Indian Alphonso mango which, in my opinion, is the best mango ever. I can only find the canned version here in the United States, but I’m not complaining—it works!
Here’s the recipe. Enjoy, all!
Gluten-Free Mango Waffles
½ cup millet flour
½ cup sorghum flour
½ cup brown rice flour
¼ cup stone-ground cornmeal
2 tsp baking powder
½ tsp baking soda
¼ tsp ground nutmeg
¼ tsp salt
1 cup mango puree
¾ cup nondairy milk, such as almond or soy
¼ cup water
2 tbsp flaxmeal
1 tsp pure vanilla extract
Whisk together all the flours, baking soda, baking powder, and salt in a large bowl.
In another bowl, mix the flax and water and beat until well-mixed. Then add the mango puree, nondairy milk, and vanilla extract. Whisk together.
Add the wet ingredients to the dry and mix until everything’s well incorporated.
Heat a waffle iron and spray lightly with oil. Follow manufacturer’s directions to bake the waffles. I have a Belgian waffle iron and this recipe made six rather hefty waffles.
Serve hot with some fresh diced mango, vegan whipped cream, and maple syrup. Or eat by itself. It’s great either way.