Allergy friendly waffles with hemp, coconut and buckwheat

We teamed up with our friends at April’s Joint who created these allergy friendly waffles for National Waffle Day. They are gluten free, and vegan. And you know what? You’d never guess they are pretty dang good for you and loaded with protein, fiber, and nutrients.

We are big fans of healthy, good-tasting food, and that is just what the folks over at April’s Joint created with this buckwheat and hemp waffle. It is topped with blueberry compote, coconut bak’n, and the best dang caramel nut butter drizzle. Seriously, we want to eat it by the spoonful, but slathering it on a waffle will do the trick too. If you’re looking for a healthy waffle that will also knock your socks off, we urge you to give this one a try.

Allergy friendly waffles with hemp, coconut and buckwheat

Recipe by April's Joint
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • Waffles
  • 2 cups buckwheat flour

  • 1/4 cup hemp hearts

  • 1 tbsp baking powder

  • 1 tsp vanilla

  • 1/4 tsp salt

  • 1/4 cup coconut sugar

  • 2 cups coconut milk from well-shaken can

  • 1/2 tbsp lemon juice

  • 2 tbsp maple syrup

  • 1/4 cup coconut oil, melted

  • 1/4 cup coconut yogurt

  • Coconut Bak’n
  • 2 cups unsweetened coconut flakes

  • 2 tbsp coconut aminos

  • 1 tbsp maple syrup

  • 1/2 tsp liquid smoke

  • 1 tsp smoked paprika

  • pinch of salt and pepper

  • Blueberry Compote
  • 300g frozen blueberries

  • 2 tbsp water

  • 2 tbsp maple syrup

  • Seed Caramel
  • 1/2 cup sunflower seed butter (or sub with peanut butter or almond butter)

  • 2 tbsp coconut oil, melted

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • pinch of salt

Let’s Get Started

  • Waffles
  • First, whisk together lemon juice and milk. Let rest for 5 minutes. This creates a “buttermilk” that makes for fluffier waffles!
  • Preheat and lightly grease your Waffleye waffle maker.
  • Whisk all of your dry ingredients together in a large bowl. Make a well in the center and add the wet ingredients — buttermilk, coconut oil, yogurt, maple syrup, and vanilla. Let sit for a few minutes to thicken.
  • Pour 3/4 cup batter into your waffle iron and cook for about 3-4 minutes, or until crispy and golden. Repeat until you’ve used all of your batter.
  • Serve with sliced banana, blueberry compote, seed caramel, coconut bak’n, and leftover coconut yogurt.
  • Coconut Bak’n
  • Preheat oven to 340F and line a large baking sheet with parchment paper.
  • In a small bowl, whisk together the coconut aminos, maple syrup, liquid smoke, smoked paprika, salt, and pepper. Add in the coconut flakes and toss/stir to thoroughly combine.
  • spread the coconut flakes into an even layer on the parchment paper.
  • Bake for 15 minutes, or until crispy and golden brown. Keep a close eye and turn every 5 minutes to ensure even browning.
  • Remove from oven and allow to cool before using. The flakes will continue to crisp as they cool.
  • Blueberry Compote
  • Put frozen berries and water in a medium pot on high heat. Bring to a boil and then reduce to a simmer. Add the maple syrup and summer for 15-20 minutes.
  • Seed Caramel
  • Combine all ingredients together in a bowl and whisk vigorously for a minute or two, until creamy and smooth.
  • Add a little water and continue to whisk until you have achieved your desired consistency.

Notes

  • To make this recipe with more pantry friendly ingredients, you could use the following substitutions: all purpose flour for buckwheat; your favorite plant based milk for coconut milk; apple cider vinegar for lemon juice; another neutral oil for coconut oil; apple sauce or pumpkin puree for coconut yogurt.
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