These are too good to only be a breakfast food!
Gluten-Free Yogurt Waffles Recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Serving Size: Makes 4 round 8-inch waffles
2 teaspoons baking powder
2 tablespoons coconut sugar
8 ounces plain whole milk yogurt (preferably with a loose consistency)
¼ cup melted coconut oil (plus more for waffle iron)
1 teaspoon vanilla extract
For the Lemon-Lavender Blueberry Syrup Recipe
1 ½ cups frozen wild blueberries
3 tablespoons fresh lemon juice
In a large bowl, whisk together flour, baking powder, salt, and coconut sugar. In another bowl, whisk together yogurt, eggs, melted coconut oil, and vanilla extract until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 10–15 minutes for the flour to fully hydrate. While waiting, make the syrup.
Combine the blueberries, honey, and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer for 5–10 minutes or until the mixture is syrupy. Set aside to cool slightly; then add Lavender and Lemon Vitality essential oils, stirring well to combine.
Heat waffle iron at medium heat and brush with melted coconut oil. Pour ¼ of the batter onto iron and close. Cook until waffle is golden brown and crisp, about 4 minutes. Transfer to a wire rack set on a baking sheet in a low-temperature oven to keep warm; repeat with remaining batter.
Serve immediately topped with the Lemon-Lavender Blueberry Syrup.
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