errryday I’m wafflein’
All right, not every day. Special days, birthdays.
Jason had a birthday last weekend, and the dogs and I got up early and made him breakfast in bed.
This time of year we visit the farmers market all the time, and I always have at least two pints of fresh raspberries on hand. Too often I simply eat them by the handful, or use them as a topping, like here with these waffles.
This time though, I also added raspberries to the waffle batter. A slight flavor, but a good one – lightly sweet and summery, with a double dose of coconut.
raspberry coconut flax waffles
dairy, egg, soy, and gluten free, vegan
makes 4 full Belgian style waffles
2 tablespoons flax seed, freshly ground
1/3 cup coconut water
1/2 pint fresh raspberries
2/3 cup + 1 tablespoon coconut milk (So Delicious carton)
1/4 cup maple syrup (or sweetener of choice)
1/2 cup coconut flour
1/4 cup gluten free all purpose flour
1 tablespoon baking powder
1/4 teaspoon xanthan gum
Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add coconut water and stir. Place in refrigerator to set into gel (this equals / replaces two eggs).
In blender, purée raspberries, coconut milk and maple syrup until smooth. In mixing bowl, combine flours, baking powder and xanthan gum, stirring out clumps. Whisk in the raspberry puree and flax mixture, combine completely. Scoop batter onto a prepared waffle iron, covering 2/3 surface, and cook according to manufacturer instructions.
It is Meatless Monday – visit Heather for more flax recipes!