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Buckwheat, Fig, Flax & Walnut Waffles

In a small bowl, mix eggs, coconut milk, oil, and vanilla together. Whisk to combine. Set aside. In a large bowl, combine all dry ingredients (buckwheat flour, flax, salt, cloves, coconut sugar). Whisk to combine, making a small well in the middle of the mixture. Add the wet to the dry ingredients. Whisk to combine. Once combined, gently fold in sliced figs & walnuts. Set aside. Allow batter to re. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

1 cup buckwheat flour

1/2 cup ground flax meal

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground cloves

2 eggs, beaten

1 tsp vanilla extract

1 tbsp coconut sugar

1 cup canned coconut milk

1/4 grapeseed oil (or coconut oil)

1 cup

1 cup walnuts, roughly chopped

Preparation

1In a small bowl, mix eggs, coconut milk, oil, and vanilla together. Whisk to combine. Set aside.

2In a large bowl, combine all dry ingredients (buckwheat flour, flax, salt, cloves, coconut sugar). Whisk to combine, making a small well in the middle of the mixture.

3Add the wet to the dry ingredients. Whisk to combine. Once combined, gently fold in sliced figs & walnuts. Set aside.

4Allow batter to rest for at least 10 minutes, allowing flour and flax to soak up moisture and flavors to meld.

5While waiting for batter, preheat waffle iron. Grease with extra coconut or grapeseed oil if necessary.

6Once batter is ready (again, after about 10 minutes), fill waffle iron and bake according to your waffle maker's instructions. I used heaping 1/3 cup of batter to fill each side of my two square waffle iron.

7Once waffles are done, remove from iron and place on a wire rack to cool. Serve with extra sliced figs and chopped walnuts. Top with syrup if desired.

Reviews: 0

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