Cinnamon Vanilla Waffles with Fresh Peach Sauce


For the Cinnamon Vanilla Waffles

  • 1 cup Amy’s Basic Flour Blend
  • 1 cup Erewhon Crispy Brown Rice Cereal
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon kosher or sea salt
  • 2 large eggs, separated
  • 1 1/4 cup unsweetened almond milk
  • 3 tablespoons melted coconut oil
  • 1 tablespoon vanilla extract
  • For the Fresh Peach Sauce:
  • 2 large, ripe peaches, preferably organic
  • 1/2 – 1 very ripe banana
  • maple syrup, honey, or liquid vanilla stevia if desired

Amy’s Basic Flour Blend

  • 1 cup sorghum flour
  • 1 cup garbanzo fava bean flour
  • 1/2 cup potato starch
  • 1/3 cup tapioca starch
  • Mix well; store in an airtight container in the refrigerator.


Make the Cinnamon Vanilla Waffles:

  1. Preheat your waffle iron to the desired temperature. I like these waffles best when my waffle iron is set on medium-high. All waffle irons cook differently, though, so you may have to experiment to find what temperature works best.
  2. Put the flour blend, Erewhon Crispy Brown Rice Cereal, coconut palm sugar, baking powder, cinnamon, and sea salt in the bowl of a food processor fitted with a steel blade. Process until smooth.
  3. Add the egg yolks, almond milk, coconut oil, and vanilla extract to the flour mix. Pulse until combined then whirl until smooth. Transfer batter to a large bowl.
  4. Whip the egg whites to medium peaks. Stir 1/4 of the egg whites into the batter then gently fold in the remaining whites.
  5. Cook the waffles according to the instructions for your waffle maker. Keep warm in a 200 degree F oven if desired.

Make the Fresh Peach Sauce:

  1. Peel the peaches by pulling the skin right off. Remove the pit and add the peaches and 1/2 ripe banana to a high-powered blender. Whirl until smooth.
  2. Taste and add more banana or a touch of maple syrup, honey, or liquid vanilla stevia if desired.
  3. Serve the waffles warm topped with fresh peach sauce.

Source: Amy Green