Waffles are one of my childhood favorites, my mom used to make them about twice a month as a delicious Sunday afternoon snack as she loves waffles so very much and when we visited my grandma, she always cooked us a hearty potato soup along with sugary waffles. So waffles have been very present in my childhood until I moved out and totally forgot about them. But today, I was totally in the mood to have waffles for breakfast. These waffles are healthy, hearty, purely made of wholesome and simple plant based and gluten-free ingredients and so delicious! They cook up fluffy on the inside and crispy on the outside for a quick and tasty breakfast, lunch, dinner and snack for in-between!
ALMOND OAT WAFFLES (df, gf, vg)
Ingredients (makes about 6 waffles)
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 tbsp flax meal + 3 tbsp water
- 1 3/4 – 2 cups almond milk (or any other plant based milk)
- 1 tsp lemon juice
- 2 tsp baking powder
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/2 tsp vanilla
- a pinch of salt
- a pinch of cardamom
Method:
Preheat your waffle iron.
Pour the almond milk into a large glass, add lemon juice and stir well to create kind of a vegan „buttermilk“. Set aside.
Combine flax meal and water to form a flax egg and let sit for a couple of minutes.
Process the oats into a fine flour (using a food processor or high-speed blender), mix well with almond flour, baking powder, cinnamon, vanilla, salt and cardamom.
Pour the vegan “buttermilk” into the bowl along with maple syrup, coconut oil and flax egg, then mix well until a smooth batter forms.
If necessary, grease your waffle iron with some coconut oil, pour 1/2 cup of batter into each waffle segment, close and cook for 3-4 minutes depending on the heat of your iron as well as your preference on doneness. Once the waffles have cooked according to your liking, carefully remove them from the waffle iron with a rubber spatula or a fork and transfer to a cooling rack. Repeat with the remaining batter.
Serve warm, and top as desired. Leftovers can be stored in the freezer for up to two months and defrosted as needed.
We love to serve ours with maple syrup, coconut yoghurt, blueberry compote and grounded almonds. Enjoy!
theslowlife 