Most of us can agree that indulging in a fat stack of waffles on a Sunday morning is a simple luxury. But wouldn’t it be nice if it didn’t send us directly into a sugar coma, and ultimately set us up for an unproductive afternoon? Luckily, popular blogger and author Ella Leché has a solution: nutritious chia waffles. “These are not only gluten-free and vegan but also high in protein and chia goodness,” Leché writes in her new cookbook, Cut the Sugar: You’re Sweet Enough ($16; amazon.com). “They’re wholesome, delicious, and filling—no longer just empty carbs!” Try the recipe below this weekend.
Serves 2 or 3
2 tbsp chia seeds, whole or ground
6 tbsp water
1 cup oat flour*
1/2 cup sorghum flour*
1/4 cup potato starch*
1/2 tsp baking powder
1 cup almond milk
2 tbsp coconut oil, melted, or grapeseed oil, plus more for coating waffle iron
2 tbsp coconut nectar or 2 drops liquid stevia
*Or substitute 1¾ cup all-purpose gluten-free flour for these 3
Whipped Coconut Milk
1 (14 oz) can full-fat coconut milk, refrigerated
1. In a small bowl, mix the chia with the water and let sit for 5 to 10 minutes.
2. In a large bowl, whisk the flours, potato starch, and baking powder. Add the almond milk, oil, sweetener and the chia mixture and mix to combine well. Let rest for 10 to 20 minutes.
3. Heat a waffle iron and brush with oil. Scoop a ladleful of batter onto the waffle iron and bake per the manufacturer’s instructions until golden brown.
4. To make the whipped coconut milk, drain the coconut milk can of liquid and scoop the cream to a bowl. (The coconut water can be drunk or added to smoothies.) Whip with a mixer to make fluffy (or just scoop and serve).
5. Top the waffles with the stewed strawberries, whipped coconut milk, and fresh berries.