Gluten free waffles

Ingre­di­ents: 

• 300g glu­ten free oat flour (alter­na­tively, grind it yours­elf in a blen­der from glu­ten-free oat flakes)
• 1 tbsp com­pli­ant bak­ing pow­der (dele­ted full)
• 1 pinch sea-salt
• 1 teas­poon Cin­na­mon
• 1 tbsp ground Chia seeds
• 2 × 400ml Coco­nut milk (the thin part)
• 2 tbsp map­le syrup
• 2 tbsp Coco­nut oil

Pre­pa­ra­ti­on:

Put the flour in a bowl and add bak­ing pow­der, salt, cin­na­mon and ground chia seeds and mix ever­y­thing well. Next, add a cup of coco­nut milk, the map­le syrup and the liquid coco­nut oil and mix well. Slow­ly stir in the remai­ning coco­nut milk until smooth. (The­re may be milk left over).

Let the mix­tu­re rest for at least 5 minu­tes so that the chia seeds can form a gel and the mix­tu­re beco­mes a litt­le thi­c­ker as it swells. If the dough has beco­me too thick, you can now add the remai­ning milk. The ide­al con­sis­ten­cy is slight­ly thi­c­ker than pan­ca­ke batter.

Now bake the waf­f­les in a waff­le iron. The amount is enough for 5 waf­f­les. Map­le syrup tas­tes very good with it app­le­sauce.

Bon appe­tit!