Share your love with these delectable gluten-free waffles. Perfect for a lazy Sunday morning, with breakfast in bed.
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- 2/3 cup oat flour
- ½ cup cornmeal
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 Tbsp coconut sugar
- 1 Tbsp ground flaxseed
- 5 fl oz (150 ml) almond milk, lukewarm
- 1 tsp lemon juice
- 2 Tbsp coconut oil, melted
- 2 Tbsp almond butter
- 1/3 cup finely chopped strawberries
- Preheat the waffle iron.
- In a large bowl, stir together the oat flour, cornmeal, baking powder, salt, coconut sugar and flaxseed.
- In a small bowl, stir together the almond milk, lemon juice, oil and almond butter.
- The mixture should be smooth and uniform. If it clumps, just warm the mixture up and whisk again.
- Whisk the almond milk mixture into the large bowl with the oat flour, and continue to add the rest of the ingredients, mixing until all ingredients are fully incorporated. Batter will be thick.
- Scoop ½ cup of the batter into your waffle iron, and cook as per your iron’s instructions. This will usually take about 3 minutes.
- Serve immediately, garnishing with strawberries, maple syrup and coconut whip.
- 1 can coconut milk*, chilled in refrigerator overnight
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- Strawberries, maple syrup (for topping)
- Chill a mixing bowl in the refrigerator prior to preparing the coconut whip.
- Flip the chilled can of coconut milk over and open the bottom end.
- The coconut water should have settled and can be poured into a separate glass (for a refreshing drink later!), and scoop out the solidified coconut cream into the chilled mixing bowl.
- Add the maple syrup and vanilla and beat on high speed for 5 minutes, until light and fluffy.
Use coconut milk that does not have any guar gum in the ingredient list. This tends to interfere with the separation of the cream from the liquid.