Weekends and snow-days call for a leisurely pace, complete with slow-food, togetherness, yummy smells and delicious tastes. The kids find great excitement in whipping out the waffle iron, mixing bowl, and maple syrup to cook up a scrumptious breakfast. I love finding nutrient dense ingredients to pack into those lip-smacking waffles.
Give these a try on your next lazy day!
- 4 c flour (a mixture of gluten free baking flour, oat flour, almond flour, quinoa flour, buckwheat flour, and garbanzo bean flour)
- 1/8 c ground flax seed
- 2 T baking powder
- 1 t baking soda
- 3 T ground cinnamon
- ¼ t ground ginger
- ¼ t ground nutmeg
- ¼t ground cloves
- 2 eggs/equivalent egg replacement
- 3 T blackstrap molasses
- 2 T vanilla
- 1 c beet puree
- 3 c almond milk
- 2 c cooked pumpkin
- 3 ripe bananas, mashed
- 2 organic apples, diced
- 2 organic carrots, graded
- ½ c raisins
- ½ c slivered almonds
- ½ c crushed walnuts
Mix dry ingredients together in a bowl.
Mix wet ingredients together (I used a Vitamix blender).
Pour wet ingredients into dry ingredient bowl, mix well, then add the “add ins.”
Spoon mix into waffle iron and cook per manufacturer’s instructions.
We topped ours with diced apples, graded carrots, raisins, slivered almonds, pomegranate nibs, 100% pure maple syrup and paired it with some tofu scramble. Also makes a tasty lunch with peanut butter, bananas, and/or jelly.