So let’s rewind a bit before I get to the recipe — for those of you who are familiar with my blog you know that recipes aren’t really my “thing.” In my mind there are loads of recipe developers and adapters out there and really, who needs another recipe for banana bread (or even waffles for that matter)? Give me a cookbook any day of the week and I’m as happy as anything! However, when you’ve been cooking for as long as I have you’re bound to have a few personal, original recipes. It happens. When I noticed that FBC sent out a call for submissions to their members for pancakes and waffles I really wanted to submit something. The catch? Must be your own recipe on your own blog. Luckily for me I have a family fav that I’m going to share.
When I had a child I realized that dietary restrictions are very commonplace — many of my daughter’s friends have allergies to nuts, dairy, eggs, etc. so I’m always thinking of ways to be able to serve snacks and meals to play date pals without making anyone sick. We’re vegetarian but vegan recipes are usually a safe bet for our dairy- and egg-free friends. This recipe is adapted from the most basic of waffle recipes — all I have done is sub vegan-appropriate ingredients where needed. Here is my recipe for Avocado Waffles –not only do they taste and smell really delicious, but they’re full of all the healthy fats from avocado and coconuts too.
Good Morning, Avocado Waffles (vegan)
Serves 2-4 (depending on appetite)
- 2 flax “eggs” (2 tbsp ground flax mixed in 6 tbsp warm water — mix and let sit for 5 minutes)
- 1 can (400 mL) full fat coconut milk
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1/2 ripe avocado
- 2 cups sprouted spelt flour (or light spelt flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 water
- optional: 1/2 tsp powdered vanilla
Pre-heat your waffle iron.
In a medium sized mixing bowl use a hand mixer to blend coconut milk, maple syrup, vanilla extract, and avocado together until well mixed. Add flax “eggs” and mix again. Then add flour, baking powder, and salt and mix with a spoon. Assess your batter — add water by the tbsp full until you’ve achieve desired consistency (I usually use 2-3 tbsp). I don’t like my batter too runny or too thick.
Put batter into your waffle iron (I usually use a spring release ice cream scoop) and cook as per manufacturer’s instructions. Serve warm with sliced avocado, maple syrup, toasted sesame seeds, fresh fruit, etc. If you’re left with any extras, I usually freeze mine for use later (heats well in the toaster!).