If I could pick my favorite meal, it would have to be brunch. There's something so special about the fact that pretty much anything goes at brunch. Cocktails, outrageous egg dishes, fries, stacks of pancakes, and waffles topped with everything imaginable. In an effort to make one of my favorites a little bit healthier, I used oat flour and almond butter as the base to these insanely delicious waffles. They're filled with good carbs, healthy fats, and protein. They'd even make a great post-workout breakfast that tastes like dessert!
As if they couldn't get any better, I stuffed them with dark chocolate chips, topped them with a maple raspberry compote, and more almond butter! These would be the most perfect brunch to surprise your mom with this Mother's Day!
For the waffles:
2 cups oat flour (I just grind my oats in the food processor until they are flour-like)
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup unsweetened vanilla almond milk
2 large eggs
2 tablespoons coconut oil, melted and cooled
2 teaspoons vanilla extract
1/4 cup Wild Friends Classic Creamy Almond Butter
2 tablespoons pure maple syrup
1/2 cup + 2 tablespoons dark chocolate chips
extra almond butter for drizzling
extra raspberries for garnish
maple syrup for serving (optional)
For the raspberry compote:
1 cup raspberries
2 tablespoons water
2 tablespoons maple syrup
1) Preheat your waffle iron to medium/high.
2) Combine oat flour, baking powder and cinnamon in a medium bowl. Whisk to combine.
3) In a separate bowl, combine the almond milk, eggs, coconut oil, vanilla, Wild Friends Classic Creamy Almond Butter, and maple syrup. Whisk until smooth.
4) Add dry ingredients to wet and mix until combined. Fold in the chocolate chips.
5) Spray your waffle iron with nonstick spray and add about 1/2 cup of the batter to the waffle iron and cook for about 4-5 minutes, depending on your waffle iron. I just check to see whenever they are golden and set. Feel free to make your waffles as large or small as you'd like!
6) Repeat with remaining batter.
7) To make the compote, combine raspberries, water, and maple syrup in a small saucepan. Bring to a boil, and then reduce heat to medium high and simmer for 4-5 minutes, stirring frequently. I use my spatula to help break up the raspberries. You will know it's done when the raspberries reduce, break down, and become a bit syrup.
8) To serve the waffles, top with the raspberry compote, a drizzle of almond butter, extra maple syrup if desired, and fresh raspberries! Makes about 6-8 medium waffles.