Thursday, August 21, 2014

Buckwheat Waffles with Chocolate Hazelnut Spread

Buckwheat Waffles
serves 3-4
2 tbl water
1 1/2 tsp ener-g egg replacer

1 cup whole wheat flour
3/4 cup buckwheat flour
1 tbl baking powder
1/4 tsp salt
1 1/2 cups oat or almond milk
1/2 cup unsweetened apple sauce
2 tbl melted coconut oil
2 tbl agave or maple syrup

In a small bowl, combine the water and egg replacer and whisk for 1-2 minutes until slightly thick and frothy. Set aside.
In a large bowl, combine both flours, baking powder and salt. Make a well in the center of the dry ingredients and add all of the wet. Add the egg mixture.
Whisk until only a few lumps remain. Let sit at room temperature for 15 minutes.
Preheat your waffle iron and cook until golden brown.

Chocolate Hazelnut Spread
1 cup toasted hazelnuts
1/3 cup oat or almond milk
3 tbl maple syrup
2 tbl cocoa powder
2 tbl melted coconut oil

Combine all of the ingredients in a food processor (or blender) and blend until smooth and creamy!

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