Sooo I woke up today with this HUGE craving for waffles. Unfortunately, I've run out of baking powder recently and live in the middle of nowhere with no shops/markets nearby. I started desperately searching for a recipe that didn't require baking powder and I found those - gluten free, sugar free, flour and baking powder free (lol) vegan waffles made out of MILLET. Yes, you heard me right. At first I was skeptical because I love my regular vegan waffles, made with whole wheat flour, baking powder etc. but I decided to give those a try. Turned out to be pretty good! It doesn't taste like "the real thing" but in my opinion they are equally delicious and so much healthier 😋 To make 2 waffles I used:
50 grams of millet (dry)
1 1/2 cup of gluten-free oats
1/2 cup non-dairy milk
1 tablespoon flax seed (optional)
1/8 teaspoon salt
Roast dry millet in a pot for a couple of minutes (around 5 minutes or so) then drain it three or four times until the water is clear. Add water to drained millet in a 2:1 ratio, bring to a boil then cook on low heat for 15 minutes. Add oats, non-dairy milk, flaxseed and salt to cooked millet and stir until it forms a kind of sticky, thick mixture and everything is incorporated. Heat your waffle maker, coat with a thin layer of oil then spread the mixture with your hands (I made two balls out of it and elongated them then pressed with my waffle maker). Serve with your fave toppings (I served mine with a vegan nutella, carmelized banana and some fruit). My tip: be generous with toppings 😜 #healthy#healthyfood#healthyeating#fit#fitfood#millet#vegan#veganfood#veganfoodshare#vegansofinstagram#whatveganseat#plantbaseddiet#plantbased#plantbasedfood#yum#yummy#delicious#deliciousfood#love#waffles#chocolate
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Messy espresso & nana nicecream topped with a homemade chocolate sauce by @anna.culina
Anna is a food technologist based in Berlin. She loves to eat, cooking, baking, creating food. She also a yoga lover. Headover to her page for loads of delicious healthy recipes!
2-3 frozen bananas
¼ c (60 ml) of espresso
1 tbsp chia
1 dash of vanilla powder
1 tbsp coconut oil
1 tbsp raw cacao powder
1 tbsp maple syrup
1 small handful of hazelnuts
Cook espresso and toast hazelnuts the evening before. The next morning blend bananas, espresso, chia seeds and vanilla. Melt coconut oil and mix with cacao powder and maple syrup. Transfer nicecream into a bowl and drizzle with chocolate sauce. Top with nuts, granola and berries.
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