Ancient Grain Waffles with Pumpkin Protein Mousse
, by Kait Turshen, 1 min reading time
Ancient Grain Waffles with Pumpkin Protein Mousse
4 large waffles
25-30 minutes
300
Ingredients
- 1 cup warm water, reserved
- 3 tablespoons ground flaxseed
- 1 ripe banana, mashed
- ¼ cup light olive oil
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
⅔ cup BG BAKES GLUTEN FREE ALL-PURPOSE FLOUR MIX
- ⅓ cup teff flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Directions
Pre-heat waffle iron. Pre-heat oven to 200 degrees and have a baking sheet and foil ready to keep cooked waffles warm.
In a small mixing bowl, combine ½ cup water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your “egg” in the recipe.
In a large mixing bowl, combine flaxseed mixture, remaining water, banana, oil, applesauce, and vanilla. Mix well until smooth. Sift in dry ingredients. Stir until just combined [it is important not to over mix your batter]. Batter should be thick and smooth.
Spoon approximately ½ cup-⅔ cup of batter into waffle iron and cook until golden and firm, approximately 4-5 minutes [batter amount and cook time may vary from iron to iron].
Remove from iron and serve piping hot with classic waffle toppers such as maple syrup and fresh berries or Bubble Girl creations like Pumpkin Protein Mousse and Raw Dulce de “Leche”