RECIPE - BREAKFAST
Oat & Cinannom Waffles
A top tip here (if you can't find oat flour) is to put some certified gluten free oats in a blender and blitz until a fine powder. The rough rule is to use the equivalent measurement of whole oats to flour. These waffles can taste slightly salty when eaten on their own, but with some maple syrup drizzled over the flavours compliment each other very well.
- Oat Flour (certified gluten free) - 300g
- Lactose Free Milk - 350ml (room temperature)
- Salt - ½ tsp
- Cinnamon - ½ tsp
- Coconut Oil - 3 tbsp
- Eggs - 4, beaten
- Vanilla Extract - 2 tsp
- Baking Powder - 3 tsp
- Maple Syrup - 3 tbsp
In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil, eggs, maple syrup and vanilla extract.
Pour the wet ingredients into the dry ingredients. Whisk together until combined, the batter will be a bit lumpy still. Let it rest for 10 minutes so the oat flour has time to soak up some of the moisture. A this point preheat the waffle maker for 10 minutes.
Once the waffle maker is heated up, give the batter another stir and ladle some batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness.
Repeat with the remaining batter. Serve the waffles with some drizzled maple syrup and crispy, streaky bacon. Or whatever you fancy really.