Mondays to Sundays - Coconut Almond and Oat Waffles

Sundays have a symbolism. Probably different for different people but typically run along the lines of leisure, fun, family, connection, laid back, indulgent, happy.... you get the gist.

These waffles basically encapsulate all of those lovely feelings! So, you can essentially, insert a few minutes of Sunday into any day of your life!

Even better, they are completely gluten free and even the nittiest gluten lover will find little to be picky about it! Crisp on the outside and chewy in the center, they are lovely as Fall sets in...

Happy Sunday! :)

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Coconut Almond and Oat Waffles

with Fresh Strawberries + Real Maple Syrup

This recipe will have more liquid proportion than a typical waffle recipe, for two reasons. The vegetable starch used as a binding agent absorbs water for its action to kick in. Second, coconut flour is very dry tending to oily and sucks moisture, so you typically need more liquid when working with it. The best part of this waffle batter is you can store any leftovers for a few days. I have tried upto four days so far and it actually gets better with more resting! 

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1/3 cup almond flour

1/3 cup oat flour

1/3 cup coconut flour

1 tsp baking soda

1/2 tsp salt

2 tsp potato or corn starch

3 T maple syrup

2 eggs

3 T olive oil

3/4 cup butter milk

Sift the flours, starch, salt and baking soda together in a bowl.

Make a well in the center and  pour the liquid ingredients into it. Crack the eggs into the well.

Whisk the liquid ingredients into a viscous liquid and then draw in the dry ingredients from the sides to make a wet batter.

It will look thinner than a waffle batter. But, that is ok as you need to set it aside for 15 minutes for the starch to kick in. 

When ready heat the waffle iron and pour 1/3 cup of batter for each waffle. Cook as preferred.