Plant Based Oil Free Almond Walnut Waffles
Plant-Based Oil Free Almond Walnut Waffles
Chef Julia Dunaway
1 ¼ cups spelt or whole wheat pastry flour
½ cup almond meal
½ teaspoon baking powder
Pinch of sea salt
2-3 tablespoons turbinado sugar (or date sugar)
½ teaspoon cinnamon or 1 tablespoon Fresh Jax Maple Cinnamon sprinkle
1 cup almond milk (or vanilla almond milk)
½ cup apple sauce
1 tablespoon maple syrup
1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons water)
½ cup ground walnuts
Mix the spelt flour or whole wheat pastry flour, almond flour, baking powder, sea salt, sugar and cinnamon together and use a whisk to mix it together well.
In a separate bowl, combine the almond milk, apple sauce, maple syrup, and flax egg and mix well. Add all the dry ingredients, except walnuts, to the wet ingredients and mix until just combined well. Don’t overmix. Add the walnuts and stir.
Heat the waffle iron. Place about ½ cup or more batter on the hot waffle iron (depending on the size of your waffle iron). Cook about 3 minutes per side.
Serve with sliced strawberries, blackberries, sliced almonds, unsweetened cashew yogurt, and oil free granola sprinkled on top.
Please subscribe to my YouTube Channel
Chef Julia 21 Day Challenge Ebook
50 Recipes in 50 Days of Facebook Live Ebook
Plant-Based Holiday Table Ebook
Plant-Based Basics EBook
Plant-Based Gourmet Ebook
Plant-Based Holiday Desserts
Sunday morning waffles | whole food plant based no oil| multigrain| fresh strawberry sauce
#chefjulia21daychallenge #wholefoodplantbased #oilfree
The recipe can also be found in my Breakfast Favorites Cookbook available here along with loads of other breakfast recipes I love!
See my Amazon store for equipment such as the waffle maker and food processor and gardening equipment. As an Amazon Associate I earn from qualifying purchases.
Please subscribe to my YouTube Channel
Chef Julia 21 Day Challenge Ebook
50 Recipes in 50 Days of Facebook Live Ebook
Plant-Based Holiday Table Ebook
Plant-Based Basics EBook
Plant-Based Gourmet Ebook
Plant-Based Holiday Desserts
Chef Julia Amazon Store
Nutty Multigrain or Chocolate Waffles
1 cup Bob’s Red Mill multigrain pancake/waffle mix
½ cup whole wheat pastry flour
¼ cup almond meal (flour)
2 tablespoons ground flax seed
1 tablespoon baking powder
¼ teaspoon kosher salt
¼ cup dry sweetener of your choice (cane sugar, date sugar, coconut sugar or 4 Medjool dates soaked in the liquid used for this recipe)
½ teaspoon cinnamon
1 cup finely chopped walnuts (food processor, but not too finely processed)
1/4 cup unsweetened cocoa powder (for chocolate waffles)
½ cup chopped dark chocolate (for chocolate waffles)
½ cup applesauce
4 tablespoons aquafaba or 2 flax eggs (1 flax egg=1tablespoon flaxseeds mixed with 2 ½ tablespoons water)
2 cups unsweetened soy milk
Mix dry ingredients together. In a separate bowl, mix together the wet ingredients. Combine.
Heat waffle iron and when the beep indicates it’s ready, depending on the waffle iron, no oil or spray is necessary if you start out with a hot waffle iron. If you need to use spray, wipe most of it off with a paper towel after spraying and only use it for the first waffle. Add approximately 1 cup of batter, depending on the size of the waffle iron. After the waffle iron beeps to indicate it’s time to remove the waffle, open slowly and if it appears be sticking use a wooden skewer or chopstick to gently work the waffle off the iron. Serve the waffle with sliced strawberries or blueberry compote.
Blueberry Compote:
1 pound fresh or frozen blueberries
2 tablespoons water
1/4 cup organic cane sugar (or maple or date sugar)
1/2 teaspoon lemon zelt
1 teaspoon fresh lemon juice
Place the blueberries to a medium pot with water, sugar, lemon zest, lemon juice and combine. Bring to a boil, reduce to a simmer and cook for 8-10 minutes until the berries pop and release their juices. Allow it to cool and it will thicken when it cools.
Thanks for watching the video Sunday Morning Waffles
Healthy Vegan Breakfast recipes! Overnight oats | Vegan waffles | Nutty granola ! NaturallyVeganGina
Three yummy, healthy, vegan breakfast recipes for you; a no – honey granola. Vegan chocolate waffles and delicious overnight oats!!
Chocolate waffles:
- 1 cup oats
- 1 tsp baking powder
- 1 tsp cacao
- 1 tbsp flax
- 1 cup almond milk
Granola
- 3 cups oats
- 1 cup almond pulp
- 1 cup chopped nuts
- ¼ cup hemp seeds
- ¼ cup flax seeds
- 1/4 cup almond butter
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 3 tsp coconut sugar
Overnight oats
- 60g oats
- 180ml almond milk
- cacao powder
- 1 tbsp chia seeds
Instagram:
Blog:
Music: With you in the morning
Musician: Carl Storm
Creating nutty pumpkin waffles wax melts!
NUTTY CHEESE SPREAD Recipe!
CS-Ep.83 – 1-Minute Video! NUTTY CHEESE SPREAD – This simple spread might very well change your approach to breakfast. We’re loving the way a couple of flavourful ingredients blend up together to create a nutty, cheesy spread with cinnamon and maple flavour notes.
We’ll leave the selection of what to put it on up to you but we encourage you to think out of the box. Sure it’s fabulous on your favourite toasted bread, muffin or bagel but keep some on hand and use it as a dip for fresh fruit and veggies too!
Here's what you’ll need to make it:
1 C of ricotta cheese
3 T of organic peanut or almond butter
1 teaspoon of ground cinnamon
2 T of pure Canadian maple syrup
1 teaspoon of pure vanilla extract
To prepare:
Place all of the ingredients into a small bowl and stir together. Puree the mixture into a fine consistency using a hand wand or food processor. Transfer into an airtight container and use within 1 week, if it lasts that long.
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!
Kodiak Protein Waffles with Peanut Butter Syrup
Kodiak Protein Waffles are a delicious and easy way to start your day. Made by combining Kodiak Cakes Pancake mix with greek yogurt and topped with decadent peanut butter syrup to create a satisfying breakfast that will keep you full all morning long. Kodiak Cakes Pancake mix can be found at most grocery stores and the peanut butter syrup can be made with pantry staples right at home! Give Kodiak Protein Waffles a try today!
Why You'll Love These Waffles
Kodiak Cakes waffles are already delicious and packed with protein, but why not take your breakfast game up a notch with a few ingredient additions that make these protein-packed waffles out of this world?
Topping these waffles with a decadent peanut butter syrup does just that. The combination of rich maple syrup and nutty peanut butter is a match made in heaven, and takes these waffles to a whole new level.
Not to mention, the addition of mini chocolate chips makes for a fun and tasty topping that kids (and adults!) will love.
Get the Printable Recipe here:
Protein Waffle Ingredients
1 1/2 Cups Kodiak Power Cakes Pancake Mix
3/4 Cup Greek Yogurt
3/4 Cup Water
1 Egg, beaten
1 Tablespoon Chia Seeds
2 Tablespoons Oil
1 Teaspoon Vanilla Extract
Peanut Butter Syrup Ingredients
3/4 Cup Maple Syrup
1/4 Cup Peanut Butter
1 Teaspoon Vanilla
Topping
Mini Chocolate Chip
How to Make Kodiak Protein Waffles (Step by Step)
[1] In a medium bowl, whisk together the greek yogurt, water, egg, oil, and vanilla extract.
[2] In a large bowl, combine the pancake mix with the chia seeds.
[3] Add the egg mixture to the dry ingredients and stir until just combined. Do not overmix.
[4] Spray a heated waffle iron with nonstick cooking spray or brush with oil.
[5] Scoop the batter onto the waffle iron (the amount will differ by waffle iron) and close to cook.
[6] When the waffle is golden brown, remove and serve immediately or keep warm until ready to serve.
How to Make Peanut Butter Syrup
[1] Add the maple syrup and peanut butter to a medium saucepan and turn the stove to medium-high heat.
[2] Bring the mixture to a boil, then turn the heat down and simmer for 5 minutes.
[3] Remove from heat and stir in the vanilla.
[4] Drizzle over the waffles and add mini chocolate chips.