Tasty Vegan Waffle
I’ll admit, I’m more of a pancake gal, but I set out to grow my relationship with waffles. The result: perfectly crisp edges and the fluffiest interior, which won me over. It was love at first bite! You, your family, and your friends will instantly fall in love with this classic, chocolate chip breakfast or brunch. Loading on favorite toppings, like creamy almond butter and crunchy cacao nibs, is warmly welcomed here. The best part: this is vegan AND gluten, grain, dairy, and refined-sugar free!
Ingredients:
1 (flax) egg
2 tbsp coconut oil, melted + cooled
1 tbsp honey/maple syrup
1 tbsp (dairy-free) milk of choice
1 tsp vanilla extract
3/4 cup almond flour
1/4 cup tapioca flour
2 tbsp coconut flour
1/4 tsp baking soda
1/8 tsp salt
dash of turmeric (for color)
1/4+ chocolate chips (optional, but not)
Directions:
Prepare the flax eggs, if opting for a vegan waffle (see notes).
Combine the coconut oil, honey, milk, and vanilla.
Stir the flax egg in, once a gelatinous consistency is reached.
In a separate bowl, combine the almond, tapioca, and coconut flours, and mix the baking soda and sea salt in as well. Add the turmeric, for a more golden-brown look.
Pour the wet and dry mixtures into one bowl, and stir until everything is incorporated well.
Lightly grease a waffle iron, and turn to medium-heat.
Bake until golden-brown, and crispy around the edges.
Add any amount of toppings, grab a fork, and enjoy!
Notes:
For flax egg, combine 1 tbsp of flax seeds and 3 tbsp of water. Let sit aside, until a gelatinous consistency is reached.
I made one, massive waffle, out of all the batter.
Can easily make, then freeze these, to freshly toast anytime you need a quick meal or snack.
I recommend using coconut oil, to grease the waffle iron.
