Fluffy Waffles with Nugglets

These vegan and gluten free Nugglets waffles are so fluffy and indulgent. In this recipe, we have experimented with an ingredient we haven’t used much before – aquafaba. Aquafaba can be used as a replacement for eggs in baking and whipping it up ensures that your waffles will be super soft and fluffy. Who knew that the liquid from a tin of chickpeas could be so useful?

We topped our waffles with salted almond Nugglets (the dreamiest chocolate covered balls of heaven), hot blueberry compote, sticky salted caramel and Booja Booja vanilla ice-cream. It’s safe to say that we enjoyed ourselves devouring these in the office!

Do you like recipes like this? Check out our Simple Pancakes with Blueberry Jam or our Wonderful Weekend Waffles

I love seeing your recreations so don’t forget to tag me #LiviasKitchen

ingredients

Waffles

  • 110g oat flour (1 cup)
  • 130g brown rice flour (1 cup)
  • 80g buckwheat flour (1/2 cup)
  • 2g arrowroot powder (1 tsp)
  • A pinch of salt
  • 250g coconut milk (1 cup
  • I use Rebel Kitchen “Whole”)
  • 35g coconut oil (2 tbsp)
  • 100g maple syrup (1/3 cup)
  • 175g aquafaba (3/4 cup/1 tin. Aquafaba is the liquid from a can of chickpeas
  • make sure that it’s organic
  • I use Biona)
time
25 minutes
prep:
15 minutes
cook:
10 minutes
level
2
Easy
method

  • Makes 3 portions.

  • Turn on your waffle machine.

  • Melt the coconut oil and coconut milk in a pan on the stove.

  • Mix oat flour, brown rice flour, buckwheat flour, salt and arrowroot.

  • Whip up the aquafaba until it forms stiff peaks.

  • Add the maple syrup to the coconut milk and mix. Stir it through the dry ingredients until everything’s combined.

  • Fold in the aquafaba into the rest of the mix.

  • Place some of the batter in the waffle machine and cook until they’re crispy on the outside. Repeat until all of your mixture is gone.

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