Light and Crispy Oat Waffles, Gluten-Free

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Waffles are the perfect Sunday morning breakfast.

1 cup rolled oats
2 tablespoons ground flax seeds
¼ cup sunflower seeds (or other seed or nut)
2 tablespoons corn starch, potato starch, arrowroot or Ener-G Egg Replacer
1 tsp cinnamon
2 teaspoons fennel seeds
2 tablespoons apple cider vinegar
2 cups water
Vegetable cooking oil for the waffle iron

In a blender, add the oatmeal and pulse making a coarse flour. Add to it, the flax seeds, sunflower seeds, cornstarch, cinnamon and fennel. Pulse to incorporate all the ingredients. Pour in the water and vinegar and blend to make a batter. Let mixture sit for about 15 minutes. Heat the waffle iron. If necessary lightly oil the surface. Pour batter into each waffle space. Let cook for about 12 minutes. Top with APPLE BANANA BERRY COMPOTE.

Serves 2-4

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