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:
- 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.
- 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.
- 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.
- Whip the egg whites to medium peaks. Stir 1/4 of the egg whites into the batter then gently fold in the remaining whites.
- 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:
- 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.
- Taste and add more banana or a touch of maple syrup, honey, or liquid vanilla stevia if desired.
- Serve the waffles warm topped with fresh peach sauce.
Source: Amy Green