Batter Instructions

1. Mix the flour blend, flax and baking powder together in bowl.
2. Combine milk, egg yolks and vanilla together, stir in coconut oil.
3. Add all to dry ingredients and mix well.
4. Let the batter rest for 10 minutes (the gluten free flours will soak in moisture and batter will thicken slightly).
5. Whip egg whites into stiff peaks, fold through batter.
6. Heat waffle maker and cook according to its instructions.
7. Turn each waffle onto wire rack to cool individually. Do not stack while hot as they will become soggy.
8. If serving all at once, waffles can be kept warm directly on oven rack on low temperature.
9. Serve with your favourite topping.

Flour Blend Notes

• Weigh all the ingredients with a scale and add to a large bowl.
• Whisk with a large whisk until thoroughly combined (this takes much longer than you might think).
• Store in a large labelled airtight container, out of direct sunlight.
• You can a smaller quantity if wished – just equal weights of all 4 ingredients.

Variations:

Savory Breakfast
Use a combination of a handful of  chopped baby spinach, grated cheese, cooked corn kernels, diced ham or prosciutto, chopped spring onion. Add a bit more milk  if it becomes too thick and cook for longer than normal.

Dessert
Add half a cup of mini chocolate chips and a teaspoon of sugar to the batter before cooking.