Waffles are a favorite weekend brunch for me. I like the fact that they are easier than pancakes, with a similar result, and that the different variations are endless. They are also very photogenic!
Often I create recipes with how they will look visually in mind, as well as how they will taste. These matcha waffles came about because I love the taste of Japanese matcha green tea powder, and thought that in a waffle recipe it would add a beautiful green hue along with its earthy flavor.
They pair well with berries and yoghurt, or spread nut butter and banana on them. The recipe is gluten free, and you could easily swap out the almond flour for another gluten free flour if you like them nut free.
- 1 cup almond meal
- ¼ cup rice flour
- 3 tsp Bare Blends Organic Japanese Matcha
- 2 tsp baking powder
- 2 tbsp coconut sugar
- ½ tsp vanilla powder
- 1 cup yogurt
- 2 eggs
- ¼ cup melted coconut oil or butter
- Turn your waffle iron on to warm up.
- Melt your oil or butter first so that it can cool slightly.
- Mix all the dry ingredients together (the first 5) and make a well in the middle.
- Whisk the eggs in a separate bowl, then add the yogurt and the melted oil/butter and whisk well to combine.
- Pour the wet ingredients into the dry ingredients bowl and gently fold the mixture until incorporated.
- Let the mixture sit for 15 minutes, then spoon the mix into your hot, greased waffle iron.