It’s been more than a minute since I’ve dived into the kitchen. What with the new office and life.. simplicity and convenience has really reigned supreme. So it was a nice treat to get a little creative again with food and whip up something tasty for a wonderful event in collaboration with Raw Beauty Talks.
Thing is, they turned out so good I made them all over again at the last retreat I cohosted.
I collaborated with Marika Richoz on a designed menu filled with health, wellness and flavour for a group of women. She did the savoury and I the sweet. I love being in the kitchen with this woman. She is beautiful, creative and just a complete pro.
Looking at what we eat, it’s not enough that food should be good for you, it has to taste good too. This is part of health and happiness. You can’t have the whole pictures without it. So creating something seemingly decadent without the compromise of health is basically something I strive for with all my peeps.
Anyways, the day was a hit. I wiped the rust off of my cooking skills just in time for a retreat I cohosted this past weekend. But I must admit, am glad to be sitting back in the office too, feeling my vibe and working one on one.
What to love about them? Dense and delicious texture with nothing refined about them at all. Sweetened naturally, fortified with natural grains and nutritionally dense. Fiber, Iron, and Zinc loaded
PRO TIP: make a few batches, let cool completely and then store in freezer in ziploc bag. Leggo my eggo. Now you have toaster waffles any day of the week that are filled with natural good foods. These are the meal prep hacks that I love to incorporate.
PRO TIP 2: the key to a perfect waffle is in the iron. It should be hot and non stick.
You’ve heard me talk
RECIPE
INGREDIENTS
WAFFLES
2 bananas
2 cups almond milk
1 cup gluten free flour
1/2 cup gluten free oats
1.5 tsp baking powder
pinch of himalayan salt
5 pitted dates
1.5 tbls tahini
splash of vanilla
CARAMEL SAUCE
1/4 cup melted coconut Oil
1/4 cup coconut sugar
1/4 cup brown rice syrup
1 tsp vanilla
1/2 tsp himalayan salt
COCONUT WHIP
2 cans of coconut milk using only the solids that have rides to the top
1-2 tbls maple syrup
PEACHES
2-3 peaches, sliced and skinned
1 tsp cornstarch
1 tbls lemon Juice
Serve with:
Maple Syrup
edible flours
METHOD
Waffles: The batter is a beauty. Dump in a blender and pulse until combined, but do not over blend. I always still like a bit of texture. The trick to the perfect waffle is two fold to do with the iron… NON STICK and HOT ENOUGH. You have both of those and you are in business. You may need to thin out dough if it becomes to thick as it sits. You can do so with splashes of almond milk.
Coconut Whip: The savure of all vegan whipped toppings. Use only the separated solids from the canned coconut milk, add in your sweetener and blend. Will keep well in the fridge too.
Caramel Sauce: This you make on the stove. On medium heat melt down your coconut oil and add in your Coconut sugar and rice syrup. Once the sugar melts down it will come together while stirring, you are ready to go. Don’t let it come to a boil, just cooked through until you have a smooth caramely sauce. Keeps well in the fridge and then warm to serve.
Peaches: Over low to medium heat add your peaches, lemon juice and cornstarch. Just cook through a few minutes until some of the juices release and the peaches are softened and warm.
PUT IT ALL TOGETHER:
Waffle,
Peaches,
Coconut Whip
Caramel
HALLELUJAH, plant based and absolutely divine brunch waffles
Looking at what we eat, it’s not enough that food should be good for you, it has to taste good too. This is part of health and happiness. You can’t have the whole pictures without it
