Ingredients: 1 cup pecan halves 1 cup cashew halves ¼ cup Red Palm Oil 2 Tbsp. Coconut Sugar 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 1...
Add a new option to your breakfast menu with this easy to make and gluten free waffle recipe. Serve with peaches and blueberries, or your choice to fruit to round out the dish!
1 1/2 cups Oat Flour*
2 teaspoons Baking Powder
1/2 teaspoon Salt
Pinch of Cinnamon, optional
3/4 cup Milk of choice, room temperature
1/2 cup + 1 tablespoon Coconut Oil or
5 tablespoons Butter, melted
2 large Eggs
2 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
Peaches & Blueberries to garnish
*Toss raw old-fashioned or quick-cooking oats in your blender or food processor and blend until they are a fine flour.
1. In a mixing bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients. Stir until just combined (the batter will still be a little lumpy). Let rest for 10 minutes. Plug in your waffle iron to preheat now.
3. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Repeat with remaining batter.
4. Serve with maple syrup and fruit!
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