Okay, so we know that waffles aren’t always the healthiest item on the menu, BUT if you’re going to make waffles, you should make these! This recipe is Gluten-Free and made with fantastic, nutritious ingredients like coconut oil (which has been known to increase good cholesterol as well as boost normal thyroid function). Plus, top your waffles with pomegranate seeds to get your daily punch of antioxidants! Go ahead and indulge…
1 egg, room temperature
1 1/2 cup milk (great with buttermilk or non dairy beverage of choice)
2 Tbsp. orange juice
1 tsp. vanilla extract
3 Tbsp. melted coconut oil
2 Tbsp. flaxmeal
1/2 cup almond meal
1/2 cup plus 1 Tbsp. white whole wheat flour
1/2 cup oat flour
2 Tbsp. muscavado or brown sugar
dash of cinnamon
2 tsp. baking powder
1/2 tsp. sea salt
Heat your waffle iron.
Whisk the egg, milk (or non dairy beverage), orange juice, vanilla together. Whisk in the melted coconut oil.
Add the dry ingredients into a mixing bowl and mix well, pressing out any clumps. Add the wet ingredients to the dry ones and stir until just combined. Let the mixture sit for a few minutes for the flaxmeal to absorb some liquid. Add enough batter to fill your waffle iron, don’t over stuff it. Remove cooked waffle* and enjoy warm.Don’t stack them, they’ll steam each other. You can keep waffles warm on a cookie sheet in a 200′ oven if waiting for remaining waffles.
Top with real maple syrup, fruit, whipped cream, jam, nut butter or my consistent stand by, goat yogurt and pom seeds.
If you don’t have these flours on hand, a 1 1/2 cup total of your preferred flours, or GF All Purpose flour will work fine here too. Your milk to flour ratio should be more or less equal regardless of what you use. Almond and oat flours aren’t as absorbent as a wheat flour, so my dry ratio is slightly higher here.
Recipe Source: Sprouted Kitchen