September 16, 2016

Matcha Waffles with Rasberry Coulis

Breakfast + Brunch, Dairy Free, Gluten Free, Recipes, Sweet Things, Vegan, Vegetarian, Weekend

I have a deep fascination for American “junk” food.

Growing up in Brasil meant things like fruit roll ups, pop tarts, and waffles were precious commodities that we rarely – if ever – got access to. If any kid went abroad and brought back said treats they were immediately bumped into royalty status and we would endlessly pester them for a single taste of the sweet treasures they had brought back with them.

I remember when I first went to visit my dear auntie and godmother in the US. She had a basket full of treats waiting for me, the fridge and pantry fully stocked of everything that a child could want. My biggest breakfast love? The frozen waffles. It was pure magic – pop a frozen clump into the toaster and it would pop out as my sweetest dreams. It was similar to Eleven’s love of Eggos. Oh the simplicity of being young.

I created these matcha waffles as an homage to my younger frozen-waffle-loving self, but of course a much healthier and protein-filled version. I don’t even want to know what went into those frozen lumps I used to love! You can do as I did and make a batch of these and freeze the leftovers for future enjoyment. To defrost it reverts back to my old obsession – simply pop it in the toaster! Simple as that.

I’ve added Aiya’s Cooking Grade Matcha to these to make them cool and grown-up, because green matcha waffles are very mature and sophisticated. True story.

Matcha Waffles with Rasberry Coulis

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Serves: 6 waffles

Ingredients

For the Waffles

½ cup almond flour
¼ cup coconut flour
1 scoop (30g) vanilla protein powder of choice
½ teaspoon baking powder
1 tablespoon flax meal
1 tablespoon Aiya cooking grade matcha powder
1 egg or chia egg (1 tbsp chia seeds + 3 tbsp water)
¼ cup natural or dairy-free yogurt
1 tablespoon melted coconut or rapeseed oil
1 cup milk of choice (I used almond milk)
1 tablespoon maple syrup or honey

For the Coulis

1 punnet raspberries
Handful of strawberries, quartered and stems removed
½ tablespoon freshly squeezed lemon juice

Instructions

Place all the coulis ingredients into a saucepan and heat gently, stirring and breaking down the berries as you go.
Once that is done, set the coulis aside to thicken and heat the waffle iron according to the instructions.
Mix all the dry ingredients together in a large bowl.
Create a well in the large bowl and add your wet ingredients, whisking them together and mixing the wet into the dry ingredients until just combined.
Coat the waffle iron with some oil and scoop about ¼ to ½ cup of the mixture per waffle into the iron.
Cook until golden and crisp, about 3-5 minutes, then serve with the coulis.

SHOP THE PRODUCTS

(A huge thank you to Aiya for sponsoring this post and providing the awesome matcha that allowed these waffles to happen! This post also contains affiliate links from which we will earn commission if a purchase is made. Thank you for supporting the brands that we love and helping to keep this blog alive!)