Special breakfasts and brunches in are a rarity around here.
I’m much more of a dinner girl myself.
Snow days, holidays, or winter weekends away might be the only exception.
And, tis the season.
A cozy little slow roll into the day, sipping coffee and great tea and just being with each other.
The sweet parts of life.
And a great excuse on my end to twist and tinker with some of the classic heavier recipes.
Like this one. Waffles, done gluten-free or regular, but with ungraded oil, little extras and (I think) an even better taste and texture profile. And a customizable toppings bar, so everyone is happy. Best of all, you can make them ahead and re-heat when you’re ready to serve.
Makes approx 6 waffles
2 cups gluten-free flour (a mix) or regular unbleached flour [I used Trader Joe’s gluten free flour mix]
1/2 cup unrefined coconut oil or grass-fed butter, melted
1/3 cup coconut sugar or unrefined cane sugar
5 TB hazelnut, almond, coconut or whole milk
2 tsp chia seeds (optional)
3 tsp cinnamon
1 tsp baking soda
1 tsp sea salt
Preheat waffle iron and spray with coconut oil spray (or olive oil spray). Melt coconut oil, then mix the sugar into the oil once warmed. In another bowl, add flour, eggs, chia seeds, cinnamon, baking soda and sea salt. Pour the coconut oil/sugar mixture in, add the hazelnut milk, and stir together until well combined. Add a touch of maple syrup if it’s not sweet enough for your liking.
Add a heaping spoonful of batter onto each waffle press and let cook until crisped and golden brown (approximately 7 minutes)
Serve with any of the following:
homemade whipped cream
organic maple syrup
peanut or almond butter
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