Daughter's Choco-Oatly Waffle (vegan, gluten-free)

Daughter's Choco-Oatly Waffle (vegan, gluten-free)

My daughter struggles with eating healthy, which wasn't the case when she was little. When we moved to Washington it was a blessing when she finally was off her daily inhaled steroids. However, during that first year she put a yoga ball on top of the arms of my rocking chair. Somehow she thought that would be a great idea. I remember hearing the loud crash as she tipped backwards and her head bounced, rather hard, off the floor. That head injury, I often think, was the catalyst to some of her problems.

What I love about oats, is that they are actually ancestral for my family. I have always felt that good, contaminated, gluten-free oats can be included in a paleo diet. I wrote about this in my book - Nourished In 30.

I also love tigernuts because they are also very ancestral tubers. Our entire digestive system requires healthy resistant starches to feed off in order to keep those good microbiome healthy.

Lately, especially due to our travels, she's been eating more animal proteins, and less plants. In order to get her away from this I have planned this week as a cleansing tool that has no red meat at all. She is oddly addicted to nitrate-free and nitrite-free, pastured salami. I can't imagine eating salami all day is good for anyone. I've tried to guess what nutrient she's craving, but beyond salt I think it is only because she thinks it is yummy.

So I have made up some of these waffles, and I can pull them out of the freezer to toast quickly. I am also going to make up some root veggie hash browns. This and green smoothies will hopefully get her mornings off to a healthier start.

Choco-Oatly Waffle

1/2 cup gluten-free oats
4 tablespoons grain-free flour (I used tigernut flour)
1 scoop plant protein of choice
1 teaspoons cinnamon
2 teaspoons vanilla powder
1 teaspoon flax meal
1/2 teaspoon baking powder
2 teaspoons apple cider vinegar
1 cup water or plant-based milk (I used Oatly chocolate oat milk)

Turn your waffle maker on to the highest heat setting.  Even if you have a non-stick waffle maker, I like to spray a little bit of coconut oil to prevent the waffles from sticking.

In a food processor, or using a hand whisk, combine oats, plant protein, flour, flax meal, vanilla powder, baking powder, mix well.  Pulse 2 to 3 times.

Add non-dairy milk and apple cider vinegar, and process all the ingredients until they are well combined and form a batter.

Pour batter into the hot waffle maker and wait 1 minute before closing it.

Note: Do not make it too thick.

Heat waffles for 6-10 minutes or until desired consistency.  If you like a crunchy waffle,  when you think it is almost done just flip it and cook another minute or two. It usually takes between six to ten minutes to get these well done. For small, toaster sized waffles after closing the lid I cook mine for six minutes, flip over and cook (with shut lid) for one minute. Repeat the process until all the batter is gone. Enjoy!



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