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Clove, Orange & Coriander Waffles

Zest 1 navel orange. Cut & juice oranges. Add squeezed juice into a large bowl. Set zest aside. Add rest of wet ingredients (vanilla extract, 2 eggs, grapeseed oil, and nut/coconut milk). Whisk to combine. Set aside. Using a kitchen scale, measure out buckwheat & chickpea flour, making sure to tare weight of small bowl you're holding flour in. Remove from scale once measured accurately. Add in res. . .

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Servings: 8

Prep Time: 00:30

Cook Time: 00:15

Main Ingredients

250 grams buckwheat flour

100 grams chickpea flour

1 tbsp baking powder

1 3/4 tsp ground coriander

pinch himalayan sea salt

1 tsp vanilla extract

2 eggs, beaten

2 tbsp grapeseed oil

1 cup nut milk/coconut milk (i used brazil nut milk)

1 cup freshly squeezed oj (about 2 large navel oranges)

1 zest of navel orange

1/8 tsp ground cloves

Preparation

1Zest 1 navel orange. Cut & juice oranges. Add squeezed juice into a large bowl. Set zest aside.

2Add rest of wet ingredients (vanilla extract, 2 eggs, grapeseed oil, and nut/coconut milk). Whisk to combine. Set aside.

3Using a kitchen scale, measure out buckwheat & chickpea flour, making sure to tare weight of small bowl you're holding flour in. Remove from scale once measured accurately.

4Add in rest of dry ingredients (baking powder, salt, coriander, and cloves). Whisk to combine.

5Add in dry ingredients to wet ones. Whisk to combine. Fold in orange zest.

6Allow batter to rest between 10-25 minutes.

7Preheat waffle iron. Grease if necessary.

8Once batter has sat for at least 10 minutes, use appropriate sized scoop to scoop batter into waffle maker. I used 1/3 cup. These waffles don't spread too much, so feel free to fill your scoop full.

9Cook per your waffle maker's instructions. Remove from iron & cool on a wire rack. Serve as desired. Enjoy!!

Reviews: 0

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