These waffles are (tweaked to taste) from the talented Amy Chaplin’s new cookbook, Whole Food Cooking Everyday. They work for all our vegan, gluten and dairy free friends, and are the kids new favorite because they look like brownies (sorry Amy, I had to add a little sugar).

Currently, I’m working with this simple waffle iron that while not the best quality, does the trick given my small amount of storage space. I dream of this one.

If this yields more waffles than you need, they will keep covered at room temperature for a few days or can be frozen and re-toasted as needed.

If you don’t stock these flours, and do not have a gluten issue, an unbleached all-purpose works great and will better yet, make a sturdier waffle. These gluten free flours make for a very tender waffle and will need a longer cook time. If you do not stock flaxmeal, you can use a whisked egg in its place to help bind.