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Nutty Multigrain or Chocolate Waffles
1 cup Bob’s Red Mill multigrain pancake/waffle mix
½ cup whole wheat pastry flour
¼ cup almond meal (flour)
2 tablespoons ground flax seed
1 tablespoon baking powder
¼ teaspoon kosher salt
¼ cup dry sweetener of your choice (cane sugar, date sugar, coconut sugar or 4 Medjool dates soaked in the liquid used for this recipe)
½ teaspoon cinnamon
1 cup finely chopped walnuts (food processor, but not too finely processed)
1/4 cup unsweetened cocoa powder (for chocolate waffles)
½ cup chopped dark chocolate (for chocolate waffles)
½ cup applesauce
4 tablespoons aquafaba or 2 flax eggs (1 flax egg=1tablespoon flaxseeds mixed with 2 ½ tablespoons water)
2 cups unsweetened soy milk
Mix dry ingredients together. In a separate bowl, mix together the wet ingredients. Combine.
Heat waffle iron and when the beep indicates it’s ready, depending on the waffle iron, no oil or spray is necessary if you start out with a hot waffle iron. If you need to use spray, wipe most of it off with a paper towel after spraying and only use it for the first waffle. Add approximately 1 cup of batter, depending on the size of the waffle iron. After the waffle iron beeps to indicate it’s time to remove the waffle, open slowly and if it appears be sticking use a wooden skewer or chopstick to gently work the waffle off the iron. Serve the waffle with sliced strawberries or blueberry compote.
Blueberry Compote:
1 pound fresh or frozen blueberries
2 tablespoons water
1/4 cup organic cane sugar (or maple or date sugar)
1/2 teaspoon lemon zelt
1 teaspoon fresh lemon juice
Place the blueberries to a medium pot with water, sugar, lemon zest, lemon juice and combine. Bring to a boil, reduce to a simmer and cook for 8-10 minutes until the berries pop and release their juices. Allow it to cool and it will thicken when it cools.



Thanks for watching the video Sunday Morning Waffles