Waffles are such a decadent way to kick-start the day but they don't have to be a sugary, buttery and wheat-packed to be delicious. This recipe uses coconut oil instead of butter, gluten-free oats instead of white flour and almond milk instead of dairy. Ingredients (makes 4-5 waffles) -
- 2 fresh eggs
- 2 1/2 tbs rice malt syrup
- Pinch of salt
- 1 tsp vanilla essence
- 1/4 cup melted coconut oil
- Pinch of cinnamon
- 2 tsp gluten-free baking powder
- 1 1/2 cups oat flour (to make, blend 1 1/2 cups gluten-free oats in a food processor until it forms a fine flour)
- 3/4 cup almond milk (or alternative such as coconut milk)
- Toppings of your desire (I used fresh strawberries and greek yoghurt)
- In a mixing bowl combine all the dry ingredients until well combined. .
- A another bowl whisk all the wet ingredients together.
- Pour the wet ingredients into the dry and stir until combined.
- Allow the batter to sit for 10 minutes so the oat flour has time to soak up some of the liquid. During this time plug in the waffle iron and allow it to heat up.
- Spread some coconut oil over the hot waffle iron.
- Stir the batter once more and then pour enough on the waffle iron to almost cover it.
- Close the lid of the iron and cook until golden brown.
- Transfer the waffle to a cooling rack for a couple of minutes and avoid stacking so the waffles retain their crispiness.
- Repeat with the remaining batter.
- Serve with your desired toppings.
Refined white flour contains hardly any natural vitamins and minerals and often have additives such as preservatives and high fructose corn syrup. The energy from white flour is used up quickly, without any long-lasting energy. In contrast, current research provides evidence that oats lower the levels of bad cholesterol, increase levels of appetite control hormones, and can boost the nutritional profile of gluten-free diets.