A while back, after wanting one for years, I ordered a waffle iron. And while I was excited when it arrived, it sat in my kitchen gadgetry armoire unused, unloved for a few months. I’m not sure why, maybe a combination of working on the book and assuming that waffles may be too involved. Chia puddings, smoothies and kasha cereals have been my writing-the-book-too-busy “go-tos” lately. Last weekend, I decided that it was time to shake things up a bit. Getting crazy with the waffle iron! I know, I know.
Well, what I discovered is that it’s pretty easy to use AND the best part is that you can make loads of gluten-free, vegan waffles and freeze them for quick breakfasts or snacks in the future, too. I find myself making a batch every two weeks or so now and popping them in the freezer. On mornings where I want something quick, I grab a homemade waffle (always better than store-bought), heat it up in the oven (or toaster oven) and bam. Breakfast. And no worries if you don’t have a waffle iron—make pancakes with this batter and freeze those instead.
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Try to buy everything organic. Here’s why.
½ cup garbanzo flour
½ cup brown rice flour
½ cup almond flour
1 ¼ tsp baking powder
¼ tsp sea salt
Pinch ground cinnamon*
1 cup water
1 ripe banana
1 tbsp maple syrup*
1 tbsp almond butter
1 tsp vanilla extract
One batch of Warm Mixed Berry Compote (get the easy recipe here)
Let’s get started.
1. Turn on waffle iron so it’s nice and hot when you’re ready for it.
2. Blend together wet ingredients .
3. In a large bowl combine dry ingredients for waffles.
4. Whisk together wet and dry ingredients.
5. Using a pastry brush, coat waffle iron with coconut oil.
6. Prepare waffles according to manufacturer’s instructions. No waffle iron? Use this batter to make pancakes instead (follow these steps)!
7. Top warm waffles with warm compote and maybe a dollop of vanilla coconut cream. Enjoy.
Make a few batches worth of waffles and freeze for easy future breakfasts—just warm them up in the oven. Change up this recipe by adding 1/3 cup blueberries to the batter, or chocolate chips. Fold in some chia seeds for beneficial omega fatty acids, or 1-2 tbsp of your favorite plant protein powder.
Make them savory—skip the maple syrup and vanilla—and top with roasted veggies for a creative dinner.
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