This weekend we have stayed for the very first time in our new seaside appartment.
When we arrived it was instant holiday feeling. All whites with some turquoise details a quick trip to the grocery store downstairs for some fresh flowers for the finishing touch and we were ready for the weekend.
Sun, sea, sand, family and friends.
For breakfast we can’t really go to the bakery downstairs since Mr. Husband can’t have gluten. Fortunately I have stocked our cupboards with lots of gluten free goodies: granola, oatmeal, granola bars, my pancake and waffle mix and different sorts of gluten free flours like sorghum, rice meal, buckwheat….lots of yummie stuff to be prepared.
Honestly abide I must say that on a lazy Sunday morning I have absolutely no intention of spending too much time in my cookpit . Since we have a very small kitchen here compared to the one in Antwerp so I baptized it my cookpit, got it? I want to enjoy my coffee, a fresh juice and some fruits and read through the weekend papers like everybody else.
One solution: waffles.
The batter takes only 2 minutes to make and the baking is very easy. This can’t go wrong.
For this version I have used my waffle mix and a new plant based milk by Provamel: Coconut-Almond. The result was a very light waffle which needed very little extra sweetening. I served them with whipped coconut cream and fresh fruit. Instant yumminess!
- 200 gr home-made waffle mix
- 400 gr plant based milk
- 2 eggs
- 2 tbsp melted coconut oil or other plant based oil (no olive oil!)
- Mix all the ingredients while you heat your waffle iron.
- Grease the waffle iron and pour in the batter. Don’t use to much otherwise it will spill.
- Bake your waffles for about 4 minutes and serve them with fresh fruits and maybe some sugar.