Happy Sunday all! I hope you are relaxing and enjoying your day. As some of you know, I do private cooking as one of my businesses. This past week I was lucky 🍀 to get to prepare an office breakfast for a realty company in Boston! I had so much fun making spinach, goat cheese, mushroom and caramelized onion omelets as well as these whole grain waffles! I set up a topping bar with bananas, sautéed apples, fresh berries, Greek yogurt, peanut butter and a homemade honey-maple syrup. The employees loved it and these waffles were a hit! The recipe is not gluten free, but it could be prepared gluten free by subbing gf flour for the whole wheat flour.
- 1 1/2 cups 100% whole wheat flour
- 1/4 cup gluten free oats
- 2 tablespoons Bob’s Red Mill ground flaxseed meal
- 1/2 tsp baking soda plus 1 teaspoon cream of tarter
- 2 tablespoons sugar (or honey or stevia or omit)
- 1/2 teaspoon salt
- 1 1/2 cups unsweetened Silk almond milk
- 1/3 cup Nutiva melted coconut oil
- 1 Egglands Best egg
- 1 teaspoon vanilla
Whisk together all ingredients up through the salt (all dry). In a separate bowl whisk together the rest of the ingredients except for the oil. Add wet ingredients and whisk to combine. Last, add the oil and mix together well. There may be a few lumps. Spray waffle iron with Chosen Foods avocado oil, and scoop in about 1/3`1/2 cup of batter into waffle maker per waffle. Cook according to waffle iron instructions. Then, top with whatever toppings you’d like!