It is “delicious Tuesday” where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what is in the season and what you are driven during and after your work!
I had a buckwheat flour that drove around my elimination diet and became gluten -free for a while, and decided to try myself on some Wing wheat waffles.
You can be pretty tight, so I mixed a brown rice flour to keep this gluten -free and used coconut oil instead of butter and a flax egg to make it vegan. Throw a little protein powder and hide a few chia seeds there and you have a violent breakfast and you didn’t even know.
Make your meal even healthier tiP:
I have the feeling that there are so much good things in these waffles that it really comes on the toppings to make it healthy. You need maple syrup because you are a little drier, but if you specify some banana slices (I don’t like raw banana, or I would have used it), any berries or even a good nut butter, you are golden.
Click through to get a recipe! …
Makes 3-4 large waffles
INGREDIENTS:
– 3/4 cup of buckwheat flour
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– 1 tablespoon of protein powder
– 2 TL chia seeds
– 1 tablespoon of coconut sugar
– 1 1/4 tsp baking powder
– 3/4 tsp baking powder soda
– 1/4 teaspoon of fine sea salt
– 1 TL cinnamon
– 2 tablespoons of melted coconut oil
– 1 1/4 cups of milk -free milk
– 1 tablespoon of apple cider vinegar
– 1 teaspoon vanilla extract
– 1 tablespoon of ground flat seeds
Toppings (optional):
– berries
– banana
– nut butter
– maple syrup
– coconut yogurt
Instructions:
Pour the milk -free milk of choice in a bowl, add the apple cider vinegar, whisk it slightly and leave it for a few minutes.
Place the flat seed in a small bowl and add 3 tablespoons of water, whisk and leave it standing for at least 5 minutes.
Melt the coconut oil if you haven’t done it yet.
Buckwheat in a large bowl, rice flour, protein powder, chia seeds, coconut sugar, baking powder and soda, salt and cinnamon.
When the milk and the flax egg are ready, add it together with the vanilla and oil to the dry ingredients and stir it until you are combined.
Let it sit for about 5 minutes.
In the meantime, heat the waffle iron on medium heat and spray with vegan cooking spray.
When the dough is finished, you can draw about half a cup in the waffle iron at a time of the mixture and cook it for 3-4 minutes depending on the iron.
Repeat until the dough is finished.
If you want to wait to serve you until you are all finished, keep the waffles in your oven at the lowest temperature (no more than 200).
If you have leftovers, you can keep them in the fridge for a few days or freeze them in a pressure lock bag and warm up again in the toaster!
ENJOY!
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Photos and recipe from: Christine McAvoy
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