These crispy and gluten-free waffles are a weekend hit. The magic ingredient is „Ribelmais“ whole corn flour, which gives the waffles their crispy bite.

Corn flour is less common here in Switzerland. Most likely you find sweet cornbread with raisins and tortilla chips. Of course, polenta, i.e. Bramata corn is extremely popular.

Did you know that corn was originally grown in America thousands of years ago?

At some point, the gluten-free grain found its way from Turkey to the Rhine Valley. Apparently, the climatic warm and humid conditions here and in the Lindthal were ideal. About 300 years ago, „Ribelmais“ (corn) became one of the staple foods in this area.

The sowing takes place until the end of May and after about five months the cobs can be harvested. They are dried at around 50°C / 120°F and ground for further processing. In contrast to polenta, the grain is ground with the husk, which produces corn grits, corn vapor, and corn flour.

“The Rheintaler Ribelmais has a sweet and intensely nutty aroma.”

These breakfast waffles are made in no time

It is important that the plant milk is lukewarm and the vegan butter can melt in it. The addition of lemon juice creates a kind of vegan buttermilk.

Once the dry and wet ingredients are in the bowl, the batter should be stirred just enough to combine it uniformly. I strongly advise against stirring vigorously for a long time. The mixed dough should be allowed to rest for 15 minutes for the best results.

For baking, the waffle iron is preheated and rubbed with a little oil. Portion 1 to 2 tablespoons of batter per waffle (depends on the waffle iron, mine is for Belgian waffles, and two spoons are ideal).

“The waffles are ready and crispy when no more steam comes out.”

Ideally, the oven is preheated to 80°C/175°F to keep the finished waffles warm. As a side dish, I served juicy filleted oranges, oat cream, granola, and maple syrup. “Birnel” (pear syrup) also tastes wonderful. In summer, of course, all kinds of berries taste delicious.

Have fun cooking!

Deliciously crispy corn waffles

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 145 g / 1 cup „Ribelmais” or (whole) corn flour

• 100 g / 1 cup oat flour

• 1 tbsp baking powder

• 1 pinch salt

• 2 tbsp erythrite or 4 tbsp sugar

• 2 tsp vanilla powder

• 15 g / 1 tbsp vegan butter

• 250 ml / 1 cup plant milk (I used oat)

• 2 tsp lemon juice

• ½ lemon, the zest

• 4 tbsp applesauce unsweetened

• 4 EL/tbsp soy quark

• Plant oil for the waffle iron

Directions

• Place dry ingredients in a bowl and mix.
• Warm the plant drink with margarine lukewarm, on the stovetop, or microwave.
• Add lemon juice to the plant drink.
• Mix plant milk, lemon zest, applesauce, and soya quark with dry ingredients, and leave to rest for 15 minutes.
• Heat up the waffle iron and rub it with a little vegetable oil.
• Portion approx. 2 tablespoons per waffle. Bake until no more steam escapes, approx. 5-8 min., keep warm in the oven and continue until the mixture is used up.
• Preheat the oven to 80°C / 175°F.
  
• Serve with fruit, whipped oat cuisine, maple syrup, and granola.

Notes

• Warm up the plant drink and let the vegan butter melt in it.
• Let the mixed dough rest for 15 min.
• The waffles are done and crispy when no more steam comes out.
• The waffles can easily be frozen for a few weeks.
• After defrosting, briefly place them in the toaster, and „tadaa“ the waffles are ready.