I usually prefer savory breakfasts, but the arrival of fresh, ripe strawberries in my weekend delivery provoked a craving for something sweet. And what better way to spend a Sunday morning than whipping up a batch of waffles?
I'd remembered a recipe from Roost that uses ingredients that I always have on hand, so in 20 minutes a decadent breakfast feast was prepared.
These waffles are both gluten and sugar free. Topped with freshly whipped coconut cream and maple syrup, I wouldn't go as far as saying they are healthy but they're certainly more wholesome than your usual batch of waffles.
If you leave a can of coconut milk in your fridge, you can be prepared for spontaneous cravings such as these. When chilled, the coconut water separates, leaving the thick coconut cream at the top. You can whip the cream by hand or in a mixer until soft peaks form. It's a simple and delicious vegan alternative to regular whipped cream.
Treat yourself to an indulgent breakfast this weekend with this healthier take on waffles. If you don't own a waffle iron, try turning them into pancakes.
Recipe (adapted from Roost)
makes 6 medium sized waffles
Ingredients
3 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
4 eggs
1 1/2 tbs honey (can be made vegan with agave)
1/2 cup yogurt
1 banana, mashed with a fork
Combine all of the dry ingredients in a bowl. Combine the wet ingredients until smooth and pour over the dry. Whisk until fully incorporated. Pour 1/2 cup over a greased waffle iron and cook for 2 minutes. Keep the waffles warm in a 200 degree oven while you finish the others.
Serve with coconut whipped cream, fresh strawberries, and maple syrup.
For the coconut whipped cream-
1 can of coconut milk
Place the can in the refrigerator overnight or in the freezer for 1 hour. Open the can and carefully scoop out the top part that should be solidified. You can reserve the coconut water for a smoothie. Whisk the coconut cream until smooth. If not using right away, keep cold in the refrigerator.