BUTTERMILK WAFFLES

ALKALINE VEGAN

Ingredients

  • 1 1/2 cups white spelt flour

  • 1/2 cup einkorn flour

  • 1 teaspoon organic baking soda

  • 1/2 teaspoon celtic sea salt

  • 1 tablespoon agave nectar

  • 2 teaspoons key lime juice

  • 1/4 cup organic melted coconut oil

  • 1/2 teaspoon organic madagascar bean vanilla extract

  • 1 1/2 cups chilled coconut milk *be sure not to leave coconut milk in refrigerator for more than 1 hour or it will turn to solid.

  • Top with agave nectar, fruits or a dollop of coconut whipped cream


Instructions

You will need a waffle maker, spatula and 1/4 cup measuring cup to scoop.

  • Mix the milk, vanilla extract and the key lime juice together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.

  • In a large bowl, sift the flour, baking soda and salt. The sifting really helps to make the waffles fluffy.

  • Add the syrup, melted oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It's okay (and normal) to have some lumps. The batter should be thick and scoopable.

  • Turn on and preheat your waffle maker according to which done level that you want. I set mine to about medium because I like mine crisp and golden but also very fluffy.

  • Using a 1/4 cup measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY stopped from the waffle maker. Don't open it before the steam is finished!

  • Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.

  • Serve with your favorite toppings and enjoy!

Makes 16 -18 waffles.