These crunchy, delicious waffles really pack in the nutrient power, thanks to coconut, cherries, dark chocolate, chia and whole grain flour in the mix. Light in sugar, salt and fat, you can feel good about this healthy waffle, which uses aquafaba (bean liquid) to obtain a light fluffy texture sans eggs. It’s just as yummy for dessert, with a scoop of coconut ice cream, as it is for breakfast.
Yields 5 waffles
- ½ cup aquafaba (reserved bean liquid from canned or cooked beans)
- 1 tablespoon chia seeds
- 1 teaspoon vanilla
- 3 tablespoons coconut oil
- ¼ cup coconut palm sugar (or brown sugar)
- 1 ¼ cups plant-based milk (i.e., soy, coconut, or almond)
- ½ cup coconut flour
- ½ cup whole wheat flour (may substitute with gluten-free flour to make this recipe gluten-free)
- ½ tablespoon baking powder
- Pinch salt (optional)
- ¼ cup chopped coconut
- 1/3 cup dried cherries
- 1/3 cup dark chocolate chips
- Place aquafaba in a mixing bowl and beat on high speed for a few minutes, until fluffy.
- Add chia, vanilla, coconut oil, palm sugar, and milk and stir together.
- Add coconut flour, whole wheat flour, baking powder, and salt (optional) to make a batter.
- Stir in coconut, cherries, and chocolate chips.
- Preheat waffle iron and spray with non-stick cooking spray.
- Spread ½ cup batter onto waffle iron and cook on medium-low setting until golden brown. Repeat until batter is finished.
To learn more about using aquafaba, check out my blog here: http://sharonpalmer.com/2016-01-21-how-to-make-aquafaba/
Nutrition analysis per serving: Calories: 350, Total fat: 14 g, Saturated fat: 10 g, Sodium: 59 mg, Carbohydrate: 50 g, Fiber: 6 g, Sugar: 20 g, Protein: 7 g