It’s time. This blog is venturing into the world of FOOD. Nom nom nom. We all eat it. We all love it. And it. is. happening!! (Hallelujah, sister!)
With a newfound fire in my belly for clean eating, it’s high time I shared our family favorite with you.
Perty much every Monday, we make these waffles. Because Mondays need a little extra helping of awesome.
Every Friday, we use the rest of the batter to make them again, because Fridays are for smiling.
Throw in some eggs (and bacon if you’re feeling crazy) and call it a marvelous freaking day.
These waffles, which also make a cameo as pancakes from time to time, are so good they don’t even need syrup. Sometimes I top them with a little creamy almond butter, unsweetened applesauce, real jam, or coconut spread. But use REAL maple syrup if you must!)
Enjoy and have a happy weekend, friends and foodies!
2 c quick oats
1/2 tsp baking soda
2.5 c Unsweetened Vanilla Almond milk
2 Tbsp Coconut Sugar (you can use regular if you’re so inclined but the coconut will last forever!)
2 tsp baking powder
1 tsp salt
1/3 c canola oil
2 large eggs, beaten
- Mix oats, baking soda, and almond milk. Let sit for 5 minutes.
- In a small bowl, combine the flour, sugar, salt, and baking soda and mix. Add this dry mixture to the wet ingredients. Add oil and eggs, and give it a good mix.
- Try not to pee yourself from excitement.
- Lightly brush your waffle iron (or cast iron skillet for pancakes) with oil and sizzle those babies to perfection.
Top with REAL coconut cream or heavy whipping cream (just dump a carton into your mixer and add a couple teaspoons of stevia!) and berries of your choice.
Makes 10 large waffles and everyone happy. Everyone.
Let me know what you think!
(recipe adapted by my incredible chef husband from our favorite cookbook, Cast Iron Nation! to fit our 30 days to healthy living program! Let me know if you ever want to grab coffee and talk more about how to start eating clean after years of not. 😉