Seriously, can this breakfast treat get any more healthier? Vegan and gluten-free? Okay, there is some sugar in here, but who's to say you can't use maple syrup instead? I could have, but then I'd have a halo on my head the whole day for making it, and I couldn't do it to my plant-based daughter. LOL!



Incidentally, that is her styling for her Instagram account where all edibles are vegan. Isn't it pretty? floatberry ... that's her account.



And to contrast that, this is my humble and minimalist photo, with nary the slightest decor, just barely serving archival purposes. To be very honest, I had to rush out the door in 10 minutes and these waffles actually ended up in Sally's food container that I've kept for a whole year! Surely I couldn't douse them with liquid sweeteners and load them up with fruits. She would be having these very waffles for breakfast the next day. Yes, Sally, I touched them. All of them.

Also lately, I've been having this thing about throwing in some random stuff in batters just because maybe I've seen enough waffles or cookies to last a week. So the last few I made were amped with a mega dose of cinnamon and a handful of raisins. Now springing forth a cinnamon raisin version of these already amazing vegan and gluten free waffles. Dang! Ran out of batter before I could make another version with chocolate. Hmmm ... giving you ideas?



This recipe is adapted from Thug Kitchen's cookbook, and makes 8 large or 12 small waffles. Double it to make all sorts of variations. Cinnamon raisin, chocolate chunks and walnuts, chopped berries? Come on, you can get creative!