Paleo & Vegan Waffle

From the desk of Lisa, the Functional Nutrition Foodie…

Set aside flax eggs: 3 tbsp ground flax – soak with vanilla paste (1 tbsp) and 7 tbsp of water for 10 mins

Dry mixture…

1 cup of quinoa flour or bake pre-cooked quinoa with sprinkled cinnamon

1 cup of cassava flour

¼ cup of coconut sugar (or 1 cup of dates preblended with ½ cup of walnuts if not sensitive)

2 tbsp of mixed cacao and maca powder (energizing/flavor)

¼ tsp of sea salt

*optional ¼ cup of shredded coconut (adds texture)

1 tsp of cinnamon

Wet mixture…

¼ cup of coconut oil (lightly melted)

3 mashed bananas

1 can of pumpkin puree

Last…

2 tsp of baking soda

1 tsp of apple cider vinegar

Special hints: Add Dry and wet mixture together. As an option to create a lighter crispier waffle, add the baking soda and apple cider vinegar last as will bubble and help the waffle rise further giving it a bit of a crisp texture. Add coconut milk or water to make the mixture moist as desired for taste. Add your favorite unsweetened fruit last. My favorite is blueberries, blackberries, or strawberries pre-thawed.

Nutrient info:

The recipe contains good fat, protein, fibre, and complex carbohydrate all in one.

Note: coconut sugar is a healthier option that can be substituted 1:1 with regular refined sugar. It contains fibre so it absorbs slower translating into a slow and stable blood sugar level versus quick uptake seen in a high glycemic response in regular refined sugar.

Further note: Tigernut flour can be substituted for cassava as well. This is a paleo root flour that is nutrient-dense and anti-inflammatory.

Cook waffles longer for a crispier texture (see settings on waffle maker).

Add 1 cup of quinoa crisp cereal for a fun texture prior to baking or bake your own in the oven with cinnamon!