Crispy gluten-free Christmas wafers without eggs and milk
Dough
- 90 g Liana Universal mix
- 30 g Liana Potato Starch
- 1/4 KL Liana Salajka
- pinch Liana Real Vanilla / 10 g Liana Vanilla Sugar
- 2 KL sugar / xylitol / erythritol
- 280 - 300 ml water (more if needed, the dough consistency should be rather thin)
- 1 tbsp oil
Next we need
- electric waffle maker
- beeswax for coating the mold
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Add all ingredients to a bowl and mix with an immersion blender until smooth.
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If the dough is too thick, thin it out by adding water. The dough should be a bit thinner. The dough may thicken during baking, just add a little water, mix, and continue baking.
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Grease the waffle machine with beeswax. Pour the dough evenly onto the heated plate of the machine with a spoon. see video
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Bake for a few seconds: for small 8 cm diameter circles, about 30 seconds, for a large 18 cm wafer, about 50 seconds. If the color of the wafers is too dark or light, adjust the temperature on the thermostat and shorten the baking time.
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Let the baked wafers cool, ideally on a wire rack, so they don't get soggy and stay crispy.
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The finished wafers are traditionally served with honey and garlic.
Dough
- 90 g Liana Universal mix
- 30 g Liana Potato Starch
- 1/4 KL Liana Salajka
- pinch Liana Real Vanilla / 10 g Liana Vanilla Sugar
- 2 KL sugar / xylitol / erythritol
- 280 - 300 ml water (more if needed, the dough consistency should be rather thin)
- 1 tbsp oil
Next we need
- electric waffle maker
- beeswax for coating the mold
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