I generally try to save waffles and pancakes for the weekend, a special treat for slow Saturday mornings and post-church brunch. But this flax waffle makes it difficult to wait until the weekend and is easily justified given it brings to the table amazing nutritional benefits of omega-3s, fiber and lignans (antioxidants). Its great flavor and texture will undoubtedly have you trading in your classic waffle recipe in no time. Give it a try!
- 2 tablespoons organic expeller-pressed coconut oil (melted)
- 3/4 cup all-purpose flour
- 1/4 cup golden flaxseed meal (Bob’s Red Mill Organic)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut sugar
- 1 cup almond milk (homemade is best)
- 1 large egg
- Waffle iron (I prefer a round classic iron)
- Coconut spray oil (non-stick cooking spray)
Use organic ingredients whenever possible.
Allow waffle iron to pre-heat while making the batter. Over low heat on the stovetop, melt the coconut oil until it becomes a liquid. Remove from heat and set aside to let cool slightly. In a mixing bowl, combine flour, flaxseed meal, baking powder, salt, and coconut sugar. Gently stir with a whisk or fork until combined. In a liquid measuring cup or small bowl, combine the almond milk (if using store bought milk, use unsweetened and consider adding a dash of vanilla extract or pulsing in a blender with a pitted chopped date, to give a more homemade taste) and egg. Whisk slightly until combined and pour into the center of the dry ingredients. Once the dry and liquid ingredients are combined, add in the melted coconut oil. Gently stir until all ingredients are combined, but do not over mix.
Scoop batter (a 1/3 cup measure works well) onto a hot waffle iron that has been lightly sprayed with non-stick spray and cook according to your iron's specific settings (e.g. green light indicator once ready). Sprinkle lightly with cinnamon and top with butter or coconut oil (I prefer a dollop of coconut oil) and warm maple syrup. Enjoy!
Recipe derived from Sara Moulton's flaxseed waffles.
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil and spread bacon evenly. Bake in oven 15-20 minutes, blotting periodically with paper towel to remove excess grease. Flip bacon after 15 minutes, to finish cooking on other side. Once bacon is crisp (or to desired crispness), transfer to a plate lined with paper towel.
Images by Candice Lanning, www.thebeautifulmess.com.