Vegan Gluten-Free Chocolate Cinnamon Masa Waffles

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If you are looking for a unique breakfast to serve those with a host of food allergies, find out if corn is okay, and whip up these easy chocolate cinnamon masa waffles. We loved them. These were developed for a certain little boy who has developed new allergies to rice, soy, and legumes. If you’re in the same boat, consider purchasing an inexpensive bag of Masa. Masa is corn flour that is much finer than cornmeal. It is sometimes called Maize, that is usually sold in the ethnic food isles. Make sure it says gluten-free on the bag. Otherwise, you cannot be guaranteed that the food manufacturer didn’t grind the corn in the same equipment as wheat flour.

A few things to note about masa is that is is very tender and does not need the addition of starches like potato starch or tapioca flour. We found out the hard way that treating masa like rice flour by adding the starches (usually required for rice flour mixes) resulted in a very gummy end-result. Also, masa absorbs twice the amount of liquid as other flour mixes. Therefore, you will need to double your liquid when working with masa as a baking flour replacement. Remember that masa is intended for making tamales and soft tortillas.

Also note that your masa mixture will be kind of thick as a baking replacement. But don’t worry, you want that. Since eggs are eliminated, you want this mixture to be very thick and this stuff tends to hold very well together without the eggs.

Lastly, there is a distinctive corn flavor with masa but it pairs very well strong spices and flavors such as vanilla, caramel, cinnamon or chocolate. Up the ante on the spice, and also on the sugar a little, too. But not too much sugar. With masa, it’s a very fine line between not-sweet-enough and way-too-sweet. It takes some experimenting, but it won’t be long before you’re working with masa like an old pro. Bonuses: It’s inexpensive compared to rice flour, you get a lot more for your money, and you don’t need to add other flours to it.

Vegan Gluten-Free Chocolate Cinnamon Masa Waffles

In a medium sized mixing bowl, combine:

1.5 cups (12 oz or 150 grams) Masa

1 teaspoon cinnamon

1/2 tsp nutmeg

4 Tablespoons cocoa powder

2 teaspoons baking powder

4 teaspoons light brown sugar

1/2 teaspoon salt

Then add:

3 Tablespoons of vegetable oil

2 cups (16 oz.) water or your favorite non-dairy liquid such as coconut-almond milk

Following the instructions of your waffle iron manual, heat and prep the surface of your waffle iron. TO AVOID SOY, do not use a spray cooking oil. Instead, use a brush to apply a light coating of vegetable oil to the iron.

Mix together the ingredients above with a fork until ingredients are well-combined and lumps are removed. You will notice that the mixture will be very thick, almost like you’re going to make brownies. This is good and exactly what you want.

Using a 1/3 measuring cup, ladle waffle mixture onto each waffle section of the iron. You do not have to fill every square entirely or else the mixture will spread and overflow during the baking time.

When your waffle iron light indicates that the cycle of baking is complete, lift the lid and use a fork/tongs to pull up a corner. The waffles might need a little coaxing out of the iron. Cook a little longer if you’re having a hard time getting them out of there.

Top with bananas or strawberries and an extra dusting of cinnamon.

These are also great without the cocoa powder.

 

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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