This recipe is based on another one that I found for a quick sandwich bread. I tweaked it making it more breakfasty! It isn’t one of those that “is good for being gluten-free”. It is very yummy! I would be quite happy and content being gluten-free right along side my daughter if I could have this for breakfast every day!!

1 egg
1 t water
3 T Almond or Cashew milk
3/4 t vinegar
1/2 c gluten-free flour (we do a 50-50 mix of oat flour and rice flour – check here for info about oats)
1/4 t baking powder
2 t brown sugar
1/4 t pure vanilla extract (we love our Mexican vanilla – whenever friends go to Cozumel, we are sure to request more!)
dash cinnamon
blueberries, if desired

Mix wet ingredients, then add in dry ingredients and stir until well blended. Add in fruit if using.

Makes 2 waffles