So I received a super cute heart-shaped waffle maker from my sister and her fiancé for Christmas which means (just a heads up) that everything I cook for a while will be adorably dimpled. The pamphlet that accompanied the waffle maker included 4 basic recipes (plain, chocolate, buttermilk and gluten free) all of which contained large amounts of white flour, butter, margarine, eggs, cream and sugar. However; I’ve set myself the task to healthify (I know that’s not a word but it should be) each recipe by substituting most of the ingredients for “healthier” ones.
I heart my waffle-maker (see what I did there?). If I could, I’d call in sick to work and spend the rest of the day making waffles. Delaram and Andy (that’s my sister and her fiancé) if you’re reading this, TY! X
First and foremost, the “Plain Batter”:
1 free range egg
1 1/2 cups of milk (trim or almond is a good choice)
1 heaped tbsp raw honey or pure maple syrup (optional)
1 tsp pure vanilla extract
2 tbsp melted coconut oil
1 1/2 cups wholemeal flour
1/2 cup ground LSA or LSC (linseed, sunflower and almond or linseed sunflower and chia seed)
2 tsp baking powder
pinch of cinnamon
In a large bowl, combine the wet ingredients (egg, milk, honey, vanilla and coconut oil)
Stir in the dry ingredients (flour, LSA, baking powder and cinnamon)
Cook waffle according to waffle-maker instructions.
We served ours with probiotic coconut yoghurt, pure honey and fresh raspberries straight from the orchard (oh mama!).