Delicious stuffed waffles that are perfect for breakfast or dinner.
1 cup gluten-free flour mix* (I use Better Batter Gluten-Free Flour)
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond or cashew milk
2 eggs, beaten
3 tablespoons buttery spread, melted (I use Smart Balance or Earth Balance)
6 slices cooked bacon, crumbled
1/2 cup diced tomatoes
2 tablespoon chopped fresh basil
In a medium-sized bowl whisk together the gluten-free flour, sugar, baking powder, and salt.
Stir in milk, beaten eggs, and melted buttery spread. The batter will be a little lumpy. This makes about 2 cups batter.
Mix crumbled bacon, tomatoes, and basil in a small bowl. Take out a tablespoon or two and reserve it to sprinkle over the finished waffles.
Lightly grease waffle iron and preheat.
The amount of batter that you add to your waffle maker will depend on the size of your waffle maker. Mine holds almost 1 cup. So I pour 2/3 cup batter into the waffle maker and use a rubber spatula to lightly spread out the batter.
Then sprinkle half of the bacon mixture over the batter. Pour 1/3 cup batter over the top of the bacon mixture and lightly spread the batter with the spatula.
Cook until golden brown. Repeat with remaining batter. Serve warm sprinkled with reserved bacon mixture and a drizzle of maple syrup.
Equipment Used: Flip Belgian Waffle Maker with removable heating plates.
Keywords: stuffed waffles, savory waffles, gluten-free waffles, dairy-free waffles