We are all for fun weekend breakfast treats around here, and the complicated dietary restrictions we’re often navigating make it a bit of a challenge. We’ve tried our fair share of allergen-friendly waffle recipes and many of them are so darned complicated they just aren’t feasible for a busy morning (’cause even on the weekend we’ve got places to be other than our kitchen!)
Your weekend just got yummier…
Yield: 4-6 waffles, depending on the size of your waffle maker.
4 eggs (from pastured chickens if possible)
6 Tablespoons plain organic yogurt (or coconut milk)
2 Tablespoons grade B or C maple syrup
2 Tablespoons softened butter (or coconut oil)
2 teaspoon vanilla extract
2 Tablespoons presoaked chia seeds
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut flour
Butter, fresh berries and/or maple syrup for garnish
The night before, put the chia seeds in a small glass jar and cover with filtered water. Let sit in the refrigerator overnight. (You can use any leftovers in smoothies.)
Plug in your waffle-maker. Let it preheat while you prepare the waffle batter. Make sure it has fully heated before putting any batter in it.
Combine all ingredients except the coconut flour and garnishes in a blender. Blend well. Add coconut flour and blend until smooth. It will be a thick paste – much thicker than your traditional waffle batter.
When the waffle-maker is hot, spoon 1/3-1/2 cup of batter onto it. Close the lid. The light on your waffle iron will turn red. Allow it to cook untouched until light turns green. Slowly lift lid. Using heatproof spatula, remove waffle, and lay on a wire rack to cool.
Serve with butter, fresh berries and a splash of maple syrup. Enjoy!!
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