Are you ready for a waffle of a time?
Yes, you read that correctly, I said waffle!
If you’re a little bit perplexed as to why I would even consider having waffles for breakfast, sit down, get comfortable and make a big mug of tea because it’s time for a talk.
Put your hands up if you’ve ever been confused by what to eat because of all the conflicting messages out there?
All my life, I have loved waffles and to be completely honest, when I first started my health journey, I used to think I would never be able to have them again.
Ring a bell?
It’s time to get things straight: waffles can hold a big place in your heart (and your stomach!), no matter your dietary requirements or preferences. I truly believe that eating should not be about deprivation.
If you, like many others, have spent years rebounding from one diet to another, it’s time to finally let it go. Diets don’t work and there is no one-way to eat and live. Prepare to shed the fear of eating the ‘wrong’ thing because I would like to invite you to a beautiful and harmonious marriage between thoughtful eating and delicious food. I mean, who could argue with that? *All of the keto’s, vegans and restrictive food ninjas move in closer to hear exactly what I mean.*
While I’m passionate about healthy eating and encouraging people to form a positive relationship with food, there’s so much more to health than just what goes into your mouth. It encapsulates how we interact with the world, our energy, our feelings, our relationships, our finances and more.
Scientists have studied the narrow cause-and-effect links between certain ingredients and the food we eat and each of their health outcomes, but now science is leaning towards more holistic discoveries and finding out how our minds play an immensely important role in the way our physical body functions. This means not focussing on just one particular ingredient and viewing it as a catalyst for health or harm. Science is looking at epigenetics (how genes are expressed), neuroplasticity (The brain's ability to reorganize itself by forming new neural connections), the vagus nerve and the mind gut connection, the microbiome and the brain.
I truly believe that in order to live a Supercharged life, you need to eat foods that nourish the body AND the soul. This is exactly what you’ll read about in my latest book, Supercharge Your Life. When we eat in a healthy and balanced way, our cells are able to function optimally, we have bounding energy and are able to think clearly with a thriving immune system that will tackle any minor illness that comes our way!
When we eat real food, we feel good, and what do we do when we feel good? Well, we extend that goodness out to others! By sharing one of life’s greatest pleasures (food… duh!), with others, you can show your love to your most important people.
I know what you’re thinking… But Lee, I came here for a healthy recipe, not a Ted talk on the beauty of health and family togetherness.
Your wish is my command.
These delightful waffles are as heart-warming, wholesome and energising as they are delicious. They'll help you fall head over heels in love with food all over again.
Don’t worry if you’re a newbie to waffle-making, we all have to start somewhere!
Upon receiving my waffle-maker for a Christmas a few years ago, I had no clue how to create any waffle recipe, let alone one that is actually good for the gut, body and soul.
Every Sunday morning, I would slave away in the kitchen, trying to create the perfect consistency, taste, crunch and flavour of the beloved waffle. I quickly came to realise how diverse and delicious waffles could be; some may have even called me a waffle connoisseur (don’t worry, I’ll be signing autographs later!).
I'm happy to report I think I've finally cracked the waffle-making jackpot and now I’m going to share it with you because everyone deserves a delicious waffle with all the toppings. This waffle recipe is one for the whole family. It’s one to share, cherish and to love. Make it part of your weekend rituals and I promise you, there’ll be no more sleep-in Sunday’s again!
Once I mastered the recipe, the actual waffle-making is a super simple process. Simply make the batter, set it aside, heat the waffle-iron up and watch all of your waffley dreams come true. Oh, and be sure to leave all of the hard work for the week and don’t overwork the batter; sometimes things are better left alone.
I just love how you can throw a few simple ingredients that you actually have at home into a waffle-maker and end up with a magical shape that is your entire childhood embodied into just one bite. It’s time to move away from the name-brand boxed waffles that are sitting in the frozen aisle of your supermarket and give these guys a whirl. I promise there’ll be no more stomach-aches from not-so-good-for-your gut ingredients, no more crumble and no more absolute flops. This recipe is fool-proof and quite possibly, may change your life.
These light, delicately crisp and totally drool-worthy waffles are naturally sweetened with honey. I’ve used oats as they taste wonderful and are filling and hearty. I know what you’re thinking: okay, but how do they taste? I promise you they’re that good!
When it comes to coconut yoghurt you can make your own or purchase a tub- or use any yoghurt you prefer. It's an absolute crime not to have waffles that aren’t doused in a delicate and light, creamy topping. This is where coconut ‘yoghurt’ comes in handy! (recipe below)
Of course, you need more than yoghurt to top waffles! These sweet darlings can be topped with juicy strawberries and your favourite nut butter for the ultimate peanut butter and jelly waffle; if that doesn’t scream nostalgia I don’t know what does! Strawberries do wonders for your skin due to their antioxidant capacities and high levels of vitamin C. And nut butter, well, nut butter is just damn delicious. And don;t forget to drizzle them in honey.
This recipe is good fun for little kids and big kids alike.
You can watch me make it on Studio 10 here.
Waffles with Fresh Strawberries and Coconut ‘Yoghurt’
- 165 g (5 3 4 oz/1 1 2 cups) oat flour (make this with rolled oats in the blender for 60 seconds)
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 185 ml (6 fl oz/ 3/4 cup) coconut milk
- 100 g (3 1 2 oz) unsalted butter or coconut oil, melted
- 2 large eggs
- 2 tablespoons honey or rice malt syrup or 1/2 teaspoon stevia powder
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- honey or rice malt syrup, strawberries or berries of choice and nut butter, to serve
- 170 g (6 oz/2 cups) fresh young Thai coconut meat (see tip)
- 125 ml (4 fl oz/ 1 2 cup) coconut water
- 2 teaspoons lemon juice
- pinch of fine sea salt
- 1/2 teaspoon stevia powder or your sweetener of choice like honey (optional)
To make the coconut yoghurt, whiz all the ingredients in a blender until smooth and creamy. Spoon the yoghurt into an airtight container and chill in the fridge.
In a medium bowl, combine the oat flour, baking powder, salt and cinnamon. In a separate bowl, whisk together the coconut milk, butter, eggs, honey, vanilla and apple cider vinegar. Pour the wet ingredients into the dry and stir until well combined. Set the batter aside for 10 minutes to thicken.
Heat the waffle maker, spoon in a portion of batter and cook until golden. Leave on a wire rack to cool slightly and crisp up while repeating the process with the remaining batter.
Serve topped with coconut ‘yoghurt’, rice malt syrup, strawberries and strawberry leaves and young fruit, if using.
- Young coconut meat has a softer, more gelatinous texture and comes from the smooth, green coconut rather than the hairy brown mature coconut.