In our home we take our plush friends quality of life very seriously and four out of the seven days of the week it is usually somebody's birthday. Needless to say, we burn a lot of candles and eat a lot of waffles. The girls find presents to regift and wrap them up in dish towels and use almost an entire roll of tape. This ritual never gets old and the joy never runs out. Eventually I had to allow our favorite waffle recipe to evolve into something more filling and nutritous. After a few years it's arrived at a place that is perfectly crisp on the outside, light but still filling, and absolutely delicious. It is vegan and gluten free, if that is relevant for you, and has some flexibility to play around with ingredients as long as you keep the ratios the same. For the almond flour I have used whatever nuts we have around, like pecans or pumpkin seeds. Sometimes I will substitute 1/4 c. of the coconut flakes for spelt flour (although that doesn't keep the recipe gluten free.) I've used agave instead of maple, or another kind of dairy free milk. While the exact recipe posted is probably our favorite combination, you get the idea, there is a little wiggle room.
1 c. rolled oats, pulsed into flour
1/4 c. almond flour
1/2 c. shredded coconut, toasted
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
Pinch of sea salt
1 1/2 c. almond milk
4 tbsp. melted coconut oil
1 tsp. vanilla
2 tbsp. maple syrup
In a food processor pulse the oats until they resemble a coarse flour. Add the toasted coconut and pulse a few more times. (To toast it I just use a pan on the stove top, on low to medium heat for a few minutes or until golden brown.) Add almond flour, baking powder, cinnamon and salt. Pulse until combined. Pour all wet ingredients into a medium size bowl and whisk together. Pour over dry ingredients and whisk until combined. Let sit for 5 minutes. Whisk again. Use your waffle iron as instructed. Serve with maple syrup and your favorite toppings.