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Homemade Wholefoods Waffles

Waffles are such a dreamy food for me! When I was little, I used to love the commercial frozen waffles with syrup. They were a treat because my mother would only buy them occasionally. I can’t remember the last time I ate these, has to be like a hundred years!! However, I find that in the past few years, waffles have made a comeback. But instead of the frozen variety, we see these sumptuous cake like versions topped with decadent toppings such as melted chocolate, different types of syrups, fruits, nuts, you name it. They are especially popular in restaurants that serve breakfast. But because I’m gluten sensitive, I never actually tasted any of these super attractive waffle breakfasts. Also, if I eat too much sugar at breakfast, I don’t feel well after, therefore I make an effort to stick to wholefoods with only natural sugars. This is why these are absolutely amazing. They contain only 2 tbsp. maple syrup for the whole recipe (I even cut it in half). They are so easy to make and the result is a delicious, sturdy, moist waffle that will fill you up for a good part of the day. You can of course top it off with the traditional maple syrup, a drizzle of melted butter, or even some melted chocolate but I chose to top it with some refreshing unsweetened coconut yogurt, some delicious wild blueberries which are frozen but since you put them on top of hot waffles they sort of melt, and some super immune boosting bee pollen. What a breakfast! Perfect for a weekend morning.

 

Ingredients  (6 standard waffles)

  • 1 cup almond flour
  • 1 cup oat flour
  • ½ tsp. baking soda
  • ¼ tsp. sea salt
  • ¼ tsp. ground cardamom
  • ½ cup coconut milk
  • 2 eggs, separated
  • 2 tbsp. melted coconut oil
  • 1 ½ tsp. vanilla extract
  • 2 tbsp. maple syrup

    Optional adders:

  • Frozen wild blueberries
  • Coconut yogurt
  • Bee pollen

Preparation

  • Preheat waffle iron.
  • Whisk together almond flour, oat flour, baking soda, salt and cardamom.
  • Make a well in the middle of the mixed ingredients and add milk, yolks, coconut oil, vanilla, and maple syrup.
  • Whisk to blend well.
  • Beat egg whites in a separate bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
  • Fold whites into almond flour mixture.
  • Spray waffle iron with cooking spray if needed (mine is non-stick therefore there is no need).
  • Pour ¼ cup of the mixture into the center of the iron cavity (if Belgian iron, pour a little more batter 1/3 cup).
  • Cook until lightly crisp on edges (I set my iron to 3 and it was perfect).
  • Transfer to a serving plate and repeat with the remainder of the batter. Keep warm
  • When ready to serve, top with a dollop of coconut yogurt, some frozen or fresh blueberries and sprinkle with bee pollen.

(This recipe is adapted from a recipe in Health magazine October issue)

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