Paleo & vegan waffles

From Lisa’s original Functional Nutrition Foodie recipe archive.

Ingredients

Flax eggs

• 3 tablespoons ground flax
• 1 tablespoon vanilla paste
• 7 tablespoons water

Dry mixture

• 1 cup quinoa flour
• 1 cup cassava flour
• ¼ cup coconut sugar
• 2 tablespoons mixed cacao and maca powder
• ¼ teaspoon sea salt
• 1 teaspoon cinnamon
• ¼ cup shredded coconut, optional

Wet mixture

• ¼ cup coconut oil, lightly melted
• 3 bananas, mashed
• 1 can pumpkin purée

To finish

• 2 teaspoons baking soda
• 1 teaspoon apple cider vinegar
• Unsweetened coconut milk or water, as needed
• Blueberries, blackberries or strawberries, thawed, optional
• 1 cup quinoa crisp cereal, optional

Method

1. Combine the ground flax, vanilla paste and water. Set aside for 10 minutes to thicken.
2. Mix the quinoa flour, cassava flour, coconut sugar, cacao and maca, sea salt, cinnamon and optional shredded coconut in a large bowl.
3. In a second bowl, combine the melted coconut oil, mashed bananas and pumpkin purée.
4. Stir the wet mixture and flax eggs into the dry mixture.
5. For a lighter, crisper waffle, add the baking soda and apple cider vinegar last. The mixture will bubble.
6. Add coconut milk or water a little at a time until the batter reaches your preferred consistency, then fold in fruit or quinoa crisp cereal if using.
7. Cook according to your waffle maker’s directions. A longer cook will create a crisper texture.

Tigernut flour can be substituted for cassava flour if preferred.