2 cups of gluten free flour ( I used Bob’s Red Mill GF AP)
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons of honey
3/4 cup of applesauce
1 tablespoon of oil (I generally use olive or almond for this)
2 cups nut milk (I make my own cashew milk, directions below)
Vegetable spray, for waffle iron
Preheat waffle iron according to manufacturer’s directions.
In a medium bowl whisk together the flours, soda, baking powder, salt,. In another bowl beat together applesauce, honey, oil, and cashew milk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. About 3 minutes on my iron. Keep warm in a 150 degree F oven until ready to serve.
Take 1 cup of cashew and 2 cups of water and purée them in a blender until it looks like Milk.