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Recipe Credit: Vegan Miam
Serves 2 or 3
2 tablespoons chia seeds, whole or ground
6 tablespoons water
1 cup oat flour*
½ cup sorghum flour*
¼ cup potato starch*
* Substitute 1¾ cup all-purpose gluten-free flour for these 3.]
½ teaspoon baking powder
1 cup almond milk
2 tablespoons coconut oil, melted, or grapeseed oil, plus more for coating waffle iron
2 tablespoons coconut nectar or 2 drops liquid stevia
Whipped Coconut Milk:
In a small bowl, mix the chia with the water and let sit for 5 to 10 minutes.
In a large bowl, whisk the flours, potato starch (or gluten free flour blend), and baking powder. Add the almond milk, oil, sweetener and the chia mixture and mix to combine well. Let rest for 10 to 20 minutes.
Heat a waffle iron and brush with oil. Scoop a ladleful of batter onto the waffle iron and bake per the manufacturer’s instructions until golden brown.
To make the Whipped Coconut Milk, drain the coconut milk can of liquid and scoop the cream to a bowl. (The coconut water can be drank or added to smoothies.) Whip with a mixer to make fluffy (or just scoop and serve).
Top the waffles with the Whipped Coconut Milk, and fresh berries.