Waffles with Raspberry & Chocolate Sauce

Ingredients

• Rolled oats

  Plain, dry oatmeal

  1 cup or 80g

• Almonds

  Nuts, raw

  ½ cup, whole or 72g

• Buckwheat

  1 cup or 170g

• Almond milk

  Plain

  1 ½ cup or 360g

• Honey

  3 tbsp or 63g

• Coconut oil

  2 tbsp or 27g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Cardamom

  Spices

  1 tsp, ground or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Vanilla extract

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Raspberries

  Raw

  1 cup or 123g

• Lemon juice

  Raw

  1 tsp or 5g

• Maple syrups

  1 tsp or 7g

• Coconut oil

  2 tbsp or 27g

• Maple syrups

  2 tbsp or 40g

• Cocoa

  Dry powder, unsweetened

  1 tbsp or 5g

Directions

1. Blend almonds and rolled oats in a food processor until they reach a flour consistency, about 15-30 seconds.
2. Mix all waffle batter ingredients in a large bowl until well combined.
3. Grease and preheat waffle iron to a low setting to prevent burning. Cook waffles for 2-3 minutes, checking regularly.
4. Simmer raspberries, lemon juice, and maple syrup in a saucepan over medium heat until combined, about 10 minutes.
5. Prepare chocolate sauce by heating coconut oil, maple syrup, and cocoa powder in a saucepan until melted and combined.
6. Serve waffles with raspberry and chocolate sauce.

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