Clean eating on Sunday mornings just got a whole lot easier. With flavours of coffee, almonds, and chocolate, these waffles are a very adult treat.
Makes: 4-5 waffles
Prep Time: 15 minutes
Cooking & Resting Time: 15 minutes
- 1 cup milk or unsweetened almond milk
- 1 tsp apple cider vinegar
- 1/4 cup coffee
- 2 tbsp ground flax seed
- 1/4 cup Crystal margarine, melted
- 1/4 cup agave nectar or maple syrup or honey
- 1/2 cup gluten-free rolled oats
- 1 cup brown rice flour
- 3/4 cup tapioca flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- pinch sea salt
- Turn on waffle iron.
- Preheat oven to 300F (170C).
- Combine almond milk, coffee, and vinegar in a small mixing bowl. Let sit for a few minutes to curdle. Add melted Crystal margarine, maple syrup, and ground flax seed. Whisk and set aside.
- Add dry ingredients to a large mixing bowl and whisk until well combined.
- Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavour.
- Generously brush the waffle iron with melted margarine and pour on batter. Cook for 3 to 4 minutes, or until the edges are crisp and the inside is fluffy and cooked.
- Place the cooked waffles on a baking rack in the heated oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
- Once all the waffles are made, serve immediately with desired toppings, such as icing sugar, hazelnut chocolate spread, or maple syrup.
- Store leftovers in a freezer safe bag and reheat in the toaster for best results. They will keep in the freezer for up to two months, although they’re best within the first couple of weeks.
- You can use chopsticks to easily remove waffles from a waffle iron.
- Our waffle iron requires 1 cup of batter. Check your waffle iron’s instructions for its capacity.
- You don’t have to buy ground flax. Give whole flax seeds a pulse in your blender and measure 2 tablespoons from there.