I always tell my husband those days when I have coffee in bead can’t be a bad day. Watching how the city is waking up through my window while I’m still in my warm bead is the best. I recently got a waffle maker ( don’t ask me why it took me five years to buy one… ). Since then, waffle becomes one of our favorite weekend food.
I love the fact the recipe is so easy to mix up and doesn’t take too much time to make a non-vegan for the hubby at the same time. ( What we find difficult is because of our dietary difference when we want to eat together is take half a day to make a meal for both of us)
I like to use oats lour as a base. It’s not just tasty, but also you still get all the benefits from the oats. A little tip you don’t have to purchase oats flour. I usually just put it in a blender, in this way I only make as much as I need and don’t have an extra bag in my kitchen cabinet.
You can be as creative with the topping as with the dough from fresh fruits to nut butter or just the old fashion maple syrup. Can’t go wrong with it!
They have that crispiness you want in a waffle, they are thick, sweet, but not overly so, fluffy and just all-around a tasty breakfast option, or breakfast for dinner. I love breakfast for dinner. Anyone else like breakfast for dinner?
Produce
- 1/2 peanut butter
- 1/4 cup dark chocolate
Refrigerated
- 1 cup Nondairy milk
Condiments
- 1 tbsp Maple syrup
Grains
- 1/2 cup quick oats
Baking & Spices
- 1 tsp Baking powder
- 2 tbsp Coconut sugar
- 1 Pinch Salt
- 1 1/2 tsp Vanilla extract
Oils
- 2 tbsp Coconut oil
Nuts & Seeds
- 1 tbsp Flaxseed, ground
These vegan waffles use flax eggs as it’s a binder. And they really do a good job getting these waffles to do what I wanted them to. If you have never worked with flax seeds as an egg replacer I promise it’s super easy and you add a little Omega 3’s in your waffles, no one can be mad about that.
Cambodian waffle: Num Poum
Num poum are coconut waffles that are very popular in Cambodia. They are a must-try and are the king of Cambodian street food. Traditionally, Cambodian desserts are made with these ingredients: banana, coconut, or rice flour. These ingredients are very popular and widely available. Khmer cuisine makes use of them in many recipes. Num poum waffles are irresistible and their coconut flavor is to die for!
INGREDIENTS
- 2½ cups of rice flour
- ½ cup palm sugar, grated (or reduced to powder)
- 2 pinches salt
- 3 tbsp Flaxseed
- ½ cup coconut cream
- ½ cup of coconut milk
- ½ coconut, grated
- 5 tablespoons coconut oil
INSTRUCTIONS
- Preheat the waffle iron.
- In a large bowl, combine the rice flour, palm sugar, salt, flaxseed, coconut cream, coconut milk, and grated coconut.
- Whisk for 5 minutes.
- Generously brush the waffle pan with coconut oil.
- Using a ladle, pour the dough into the waffle pan.
- Cook until golden and crispy, for about 3 minutes.
I topped with my homemade Nutella, grilled pineapples, clementine & coconut cream
How do you like your waffles? Let me know in the comments! If you give it a try I would love to hear from you. Your feedback is really helpful. You can rate the recipe and comment below to let me know how yours turned out. And if you want to show off photos you can tag me @laforance on Instagram!
