This is the BEST waffle EVER. Not kidding you!
I have been plant based for since January 2018 and lost almost 30 lbs. I felt so amazing, had endless energy–eating healthy never felt so good! My weight did slow down and I was very impatient.
I decided to switch to keto. I did it to see if I could jumpstart more weight loss (you know, those last vanity pounds?), and thinking that maybe some good fats would do me good, since I was staying extremely low in the fat department being HCLF so I could aid in dropping the weight.
After two months of keto, I was not as energetic as my plant based self had been, the keto flu kicked me hard, and I didn’t like the fact I would never eat whole grains again. But I think the big kicker for me was my energy level. I was tired all of the time. If I had never been plant based, prior, I don’t think I would have made the connection. But in comparison, being vegan gave me the most amazing energy! I feel better without dairy and so I’m back and am so happy! So—plant based it is and I will never turn back!
This recipe is from the Forks Over Knives magazine. After watching, “Julie and Julia” the other day on Netflix I was like, I’m going to do that through all my favorite Vegan cookbooks and magazines! I have 8 kids, so I’ll do my best posting daily, but this kickstart of vegan waffles will do just fine!
I topped with mine raspberries and blueberries and drizzled with agave syrup. SO GOOD!
- 1 1/2 cups rolled oats
- 3/4 cup all purpose flour
- 2 tbsp. pure cane sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1 cup unsweetened plant milk such as almond, rice or coconut milk
- 3/4 cup mashed sweet potato cooked or canned
- 1/4 cup aquafaba Aquafaba, the cooking liquid in canned chickpeas, has an ideal protein composition for an egg replacer.
- 1 tbsp. apple cider vinegar
- 1 1/2 tsp. pumpkin pie spice
- In a food processor combine oats, flour, sugar, baking powder, and salt. Cover and pulse until well mixed. Add the next 5 ingredients through the all spice. Cover and pulse just until moistened (batter should be slightly lumpy.) Transfer to a bowl.
- Add batter to a Pam sprayed, preheated waffle maker, and close the lid quickly; do not open until done. Bake 8-10 minutes. When done, use a butter knife to help lift the waffle off the grid. Repeat with the remaining batter.
Adapted from Forks Over Knives Magazine
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