Belgian Waffles
Breakfast just got a whole lot sweeter. An oat flour base makes this decadent brunch treat a nourishing alternative to an all-fruit morning when you need a little something extra.
Top with fruit, as desired. A drizzle of maple & pat of coconut butter. This is what dreams are made of.
The Recipe:
makes 1 large waffle or 2 smaller
takes about 20 minutes total
Flax eggs: 2 tbsp flax + 3 tbsp water
1.5 c oat flour (just grind up some organic gluten free oats in a blender until powdered)
½ c oat milk (I prefer Elmhurst brand or another pure oat milk. You can also make your own hemp milk)
2 tsp baking powder
1/3 c applesauce
2 tbsp maple syrup
1 tsp alcohol-free vanilla
¼ tsp salt
For cooking: Spray avocado oil (make sure it’s pure – I like this one. Alternatively, you can use a little bit of coconut oil & just blot with a paper towel)
Toppings: coconut butter, maple syrup, sliced bananas
Mix up the flax & water and let sit until it gels up to egg consistency (about 10-15 minutes). Pre-heat a waffle iron. Add all ingredients to blender & pulse until it becomes a batter. Spray some avocado oil on the waffle iron & add as much batter as you’d like at a time, cooking according to appliance instructions or until golden brown on both sides.
Top it off! I like to go with coconut butter, sliced bananas, and maple syrup.