“Happiness is something to look forward to” It’s the reason why we plan, work hard, and tolerate the predictable realities of everyday life. On Monday we look forward to Wednesday because we’re half way to Friday. Our weekly routines are motivated by the prospect of the weekend; two days with the potential to be as lazy or adventurous as we please! And two mornings that allow for the possibility of lazily making coffee and breakfast after letting the sun wake us up. One of my favorite Saturday morning breakfasts are these healthy vegan flax maple waffles topped with coconut yogurt, bananas, cocoa nibs, granola, and maple syrup (yum yum yum!). I hope you get to make them one Saturday morning with someone you love while listening to Bossa Nova and drinking your favorite coffee.
1 tbsp. chia seeds
1/3 cup flax meal
2 cups almond milk
½ cup Apple Sauce
1 tsp cinnamon
2 tbsp baking powder (or arrowroot powder)
¼ c maple syrup
1 cup brown rice flour (or any gluten free flour)
2 tbsp melted coconut oil (and more for greasing waffle maker)
Place Mix Chia Seeds, Flax Meal, and Almond Milk in a food processor or a blender and let sit for 10 minutes.
Add all of the remaining ingredients and blend the ingredients until completely smooth. Slowly pour and stir the coconut oil into the mixture (constantly stirring so that the coconut oil doesn’t cool and solidify).
Grease your waffle maker with a bit of coconut oil and poor the waffle batter into the waffle maker. The amount will vary depending on the size of your waffle maker so I would recommend slowly pouring the batter in until all the square divides are barely submerged. Cook the waffles for a few minutes, until they easily peel off the waffle maker, or until your waffle maker light turns off indicating that they are cooked.