So we’re on week 2 of our spring cleanse here and both Brandon and I are doing it as best as we possibly can. It’s a lot of work but totally worth our while. I refuse to cook a whole separate meal for our almost 3 year old so I’m trying to make foods that she will eat too so this morning I attempted a gluten, dairy and egg-free waffle. At first I thought it would also be synonymous with fun-free but boy was I wrong. Seriously this was awesome and would make it even if I weren’t detoxing. I must admit that I did cheat a little bit in that I used 2 T of honey. Ugh. For the original recipe, here’s the link. You could add poppyseeds which would have made it even better but I didn’t have any fresh poppyseeds at home and the ones I had were rancid smelling and therefore compost-bound. You can enjoy these with cashew cream and fresh berries. 

  • 65 g teff flour
  • 65 g oat flour
  • 85 g brown rice flour
  • 60 g tapioca starch
  • 4 t baking powder
  • 3/4 t salt
  • Zest of 1 lemon (could probably use 2)
  • 2 T fresh lemon juice (could probably use 3)
  • 2 T local raw honey
  • 5 T extra virgin olive oil
  • 1 t vanilla extract
  • Coconut milk
    Combine all dry ingredients in one bowl. Then combine all wet ingredients. I added small amounts of coconut little by little until it was a thick, yogurt-like slurry. I added this to the wet ingredients and then thinned it out with water until it was a waffle batter-like texture. Then cook as you normally would. 
    I also experimented with another recipe for waffles and although they were a success, they just weren’t quite as awesome as these. But if you like mochi, then totally give them a shot! 

  • 50 g buckwheat flour
  • 40 g teff flour
  • 68 g oat flour
  • 86 g arrowroot
  • 2 t baking powder
  • 1/2 t sea salt
  • 2 mashed bananas (cheating)
  • Zest of 1 orange
  • 2 T olive oil
    Follow same procedure as above and thin out with water.


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