This holiday, try making something really special. It’s like a donut but a waffle. It makes a great treat for the weekend or when the whole family is in town. Wanuts are the next crazy, and they are great without the wheat. I had my usual concerns about the recipe: would it stand up with Pamela’s gluten-free flour or would this be another donut let down? Not to mention the idea that I would make anything resembling a donut made my mouth water. There’s always a trick to these sort of recipes that you have to learn as you make and remake, the consistency is as important as anything else. Too soupy and it doesn’t set up. Too thick and you get something resembling a dough version of hail. This was perfect, light a fluffy on the inside and crunchy on the outside.
Ingredients of the Wanuts
- 2 cups Pamela’s Gluten Free Flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons granulated pure cane sugar
- 1 cup sour cream
- 1 cup almond milk
- 1 teaspoon pure vanilla extract
- 5 tablespoons butter melted and cooled
- Nonstick pan spray
- Oil, for frying
- Nuts, Chocolate or rainbow sprinkles to add into the batter as you choose
- 1 cup of sugar
- 5 tablespoons of cinnamon
- 2 cups of powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons of milk
- Creation of the Wanuts
Creation of the Wanuts
- Whisk together the flour, baking powder, baking soda and salt in a large bowl.
- Beat the eggs and sugar in a medium bowl until the sugar is dissolved. Whisk in the sour cream, milk and vanilla until combined.
- Add the wet ingredients mixture to the dry ingredient mixture and fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minutes.
- Heat the waffle iron.
- Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid.
- Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter.
Layer paper towels under a cooling rack on the counter.
- Heat 3 inches of oil in a saucepan over medium-high heat until the oil reaches 350 or pops when water is sprinkled over it.
- Break the waffle into 4 pieces following the imprints on the waffle maker.
- Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 40 seconds on each side.
- Transfer the wanuts to cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar or the vanilla glaze.
- Repeat frying with the remaining waffles, alternating between cinnamon sugar and vanilla glaze.