Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.
I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!
In this lunchbox we have:
- 2 vegan buckwheat coconut flour waffles
- cherry tomatoes
- cucumbers slices
- seedless grapes
- cashew nuts (in separately container with lid)
- pumkin seeds
- he usually gets 1 apple (uncut) separately
There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food!
- 1 cup buckwheat flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- I large ripe banana (fork mashed)
- 1 chia egg (1 tbsp chia seed + 1/3 cup water, mix and let it soak for 10 mins)
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 cup coconut milk
- 3 tbsp avocado oil or oil of choice (I used avacodo)
- 1 tsp vanilla essence / powder
- Mix all dry ingredients in a large mixing bowl with a whisk.
- Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.
- Spray or brush your waffle iron well with olive oil and pour 1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
- Suitable for freezing.