It’s time to get your waffle-maker out of the cupboard, because everyone will want to sample this delicious new recipe! These vegan waffles are super-tasty and make an ideal lunch. Once you’ve tried them, classic waffles will never seem the same again! Biotona Chia helps to give you a pleasantly full feeling, while Biotona Premium Matcha provides a good portion of cell-protecting anti-oxidants and Biotona SuperSprouts adds a further healthy (and crunchy!) touch. In short, a scrumptious treat bursting with goodness!
|Almond milk, unsweetened||240 ml|
|Biotona Chia||8 g|
|Baby spinach||2 handfuls|
|Coconut oil, melted (sub olive oil)||1 tablespoon|
|Biotona Premium Matcha||1 teaspoon|
|Oat flour||100 g|
|Tapioca flour||8 g|
|Celtic salt||¼ teaspoon|
|Baking powder||3 g|
|Paprika hummus (sub natural hummus)||2 tablespoons|
|Avocado, peeled and sliced||1|
|Biotona SuperSprouts||2 teaspoons|
|Baby spinach||A handful|
|Sweet paprika powder||½ teaspoon|
|Blender, mixing bowl, waffle iron|
- Preheat the waffle iron, it should be very hot when the batter is ready.
- Add almond milk, Biotona Chia, spinach, oil and Biotona Premium Matcha to a blender. Blend on high until smooth, for about 30 seconds.
- Pour the green mixture into a mixing bowl. Add oat flour, tapioca flour, salt and baking powder. Mix to combine. The batter should be rather thick, but pourable. If you think it’s too runny, you can add an extra tablespoon of oat flour.
- Grease waffle iron with coconut oil or use cooking spray. Bake 4 waffles for about 6 minutes or until there is no more steam coming out from the iron. The exact time will depend on the power and temperature of your waffle iron.
- Transfer the waffles on a cooling rack, or directly on the plates. Serve with hummus, avocado, crunchy Biotona SuperSprouts, baby spinach and paprika powder.