Golden Latte Waffles
In case you aren't up on the Insta foodie trends, golden lattes are non-caffeinated (and really, not lattes at all) "golden" beverages made with turmeric and plant-based milk. They are nourishing and great for you, so it made perfect sense for me to combine both a golden latte and a waffle: and it worked PERFECTLY on the first try (not always the case with my inventions, ha).
The twins were so excited to eat their "golden waffles" and let's be honest, I was too. They taste divine: the texture is fluffy yet crispy yet still melt-in-your-mouth while remaining.grain-free, paleo and vegan AND autoimmune-disease-friendly. Basically, pin this recipe, or bookmark it, stat. It's your new go-to waffle recipe, and yes, you're very welcome.
Golden Latte Waffles
Yields 11 medium waffles
2 cups super-fine almond flour*
1 cup arrowroot powder**
1 TBSP + 1 tsp baking powder (without corn or aluminum, please!)
1-1/2 tsp turmeric powder
2 flax eggs*** (or 2 organic free-range eggs if you're not vegan)
1 cup unsweetened almond milk
2 tsp apple cider vinegar
3 TBSP mashed banana
3/4 tsp pure vanilla extract
1/2 cup avocado oil, scant
1. Mix dry ingredients together with a fork to "sift" and set aside.
2. Mix flax eggs first if using (see directions below), then mix all wet ingredients together. I suggest using avocado oil so that it will not clump as it cools, but if you opt to use melted coconut oil, whisk it in very quickly so that no hard lumps form.
3. Fold in dry ingredients and let batter sit as you heat your waffle iron. Use avocado oil spray (one of the safest oils for high heat) and cook as usual. I love them plain, or top with unsweetened applesauce or fruit of choice!
* Super-fine almond flour lends the perfect fluffy texture: almond meal will be too heavy and grainy.
** Stock up on arrowroot or tapioca flours/starches. When baking egg-free and/or grain-free, either one is great for texture and binding. This one goes a long ways, and is much more affordable than you'll find in health food stores.
***If using flax eggs, mix 2 TBSP ground flax seeds with 6 TBSP warm water and set aside to gel and thicken before mixing the wet ingredients together.