Baobab & Ginger Coconut Waffles
Waffles are the perfect weekend breakfast and make a great base for lots of fun toppings and endless flavour combinations. This delicious recipe uses baobab as a natural raising agent to make the waffles extra fluffy and provides a hint of citrusy sweetness. They're also free from gluten, dairy, grains and refined sugars.
1 tbsp Aduna Baobab Powder
2 egg whites
1-2 tsp maple syrup
80ml almond milk
2 heaped tbsp coconut flour
1 tsp baking powder
1 tsp ground ginger
1 tsp coconut oil for greasing
120g yoghurt of choice (greek, natural, coconut etc.)
Toppings of your choice (mulberries, goji berries, nut butter, bee pollen, etc.)
Preheat your waffle maker and grease well with coconut oil.
Beat together the egg and egg whites in a medium sized bowl or mixer. Add the maple syrup and almond milk, then beat again.
In a separate small bowl, mix together the dry ingredients (coconut flour, baobab, baking powder and ginger). Add the dry ingredients to the egg mixture and beat again until the coconut flour is absorbed into the wet mixture and no lumps remain.
Carefully pour the batter into your waffle maker, taking care not to overflow each groove!
Put the lid down gently and cook for 2-3 minutes (or until the edges begin to turn golden brown). Remove from the waffle maker and serve immediately with yoghurt, fresh berries and any toppings of your choice.
Recipe by Hannah Webb