GUEST BLOG BY FAB GIOVANETTI
Let’s talk about healthy and indulgent.
I do find that our words means much more than what we think. They really do - which means we should pay extra attention to the words we use when talking about what we put in our mouth. However, December and Christmas can see a copious amount of Christmas puddings and marzipan - and let’s not forget the stockings. Objectively speaking, most of us could to with reducing our sugar intake to train our tastebuds to survive the 4pm slump. This includes reaching for the Jaffa cakes - nothing wrong with one or two jaffa cakes, it’s when the whole lot disappears that we have a problem!
The best way to ease ourselves into this is to find something we really crave as a weekly appointment - for me, currently, it’s all about waffles. I tend to have savoury breakfasts, but over the weekend I am all about the waffles. The key for waffles is to have them light, crispy-on-the-outside and fluffy on the inside!Swapping normal flour for oat flour (ahem, just blend your oats in the food processor). This recipe yields 3 to 4 round Belgian waffles - you will need a waffle maker for this.I see waffles as a lazy yet classy alternative to pancakes, as they are definitely flip-proof. I like to add a drizzle of maple syrup for sweetness, greek yoghurt and fresh fruit for the ultimate brunch.
OAT FLOUR WAFFLES
WHAT YOU'LL NEED
128 grams oat flour
2 tsp baking powder
½ tsp salt
Pinch of cardamom, optional
1 tsp vanilla extract, optional (I do not like over sweet, but if you prefer some sweetener in the waffles add 2 tbsp maple syrup)
180ml room temperature milk of choice (light coconut milk, nut milk, cow's milk)
50g + 1 tbsp melted coconut oil
2 large eggs
HOW TO MAKE
In a bowl mix together oat flour, baking powder, salt and cardamom. In another bowl, mix together the milk, melted coconut oil, eggs, vanilla extract and/or maple syrup.
Combine the two mixtures and stir with a spoon until just combined, and let it rest for 5/10 minutes. Save one teaspoon of coconut oil to grease the waffle maker before plugging it in, then plug in your waffle maker to preheat.
Once the wait is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, starting from the centre - food porn alert.
Depending on the maker (or iron) it can take 5/6 minutes to heat up. Once the waffle is golden and crisp, transfer it to baking sheet - just do not stack them, or you’ll lose the crunch.
Repeat with remaining batter. I serve my waffles with greek yoghurt, maple syrup and berries, but you can use whatever your heart desires!
Photo Credit: Fab Giovanetti