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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My friend Nancy came to visit from Tuscon, AZ this weekend. I made these for our brunch today. They were really tasty and Nancy said she really enjoyed them and would have a full tummy all the way back home :) I put strawberries, Tru whip and organic chocolate syrup on mine. I think the Yum Factor on these was definitely a 10! Ingredients:
1 2/3 cups white spelt flour |
1/3 cup mesquite flour |
1/3 teaspoon sea salt |
1 teaspoon non-aluminum baking powder |
2 cups coconut milk (or slightly less) |
2 teaspoons lemon juice |
2 eggs, beaten |
4 tablespoons earth balance margarine (melted) |
Directions:
1. Turn on the waffle iron and let it heat up.
2. Whisk all the dry ingredients in a large bowl.
3. Whisk the wet ingredients in a medium bowl.
4. Add the wet ingredients to the dry ingredients.
5. Whisk until just combined.
6. Spray the waffle iron with oil. I used coconut oil because it doesn't go rancid when heated up.
7. Using your 1/3 cup measure pour the batter on to each of the waffle spaces and let it cook.
8. My waffle iron has an indicator switch that tells me when it's done, but some don't so usually when the steam stops the waffles are cooked.
9. I served mine with organic strawberries, whipped cream and chocolate syrup. What a delicious treat!
10. Bon Appetit.
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