This past week has been a full-on whirlwind of emotions for me. I’ve been excited about how things are going for this blog, and seeing that my hard work is starting to pay off in a way that it tangible; as opposed to me just being happy to do this. But, I’m having a hard time organizing the rest of my life, my total aspirations, and narrowing down a lot of options into one solid path. This, in turn, is affecting my personal life and creating a lot of stress that shouldn’t be there and that I like to keep inside my brain instead of verbally work things out. I’m continually trying to change this, and soon! Now, for more hard work in the hopes of less turbulence in the near future.
Even saying that much leaves me feeling a bit more relieved, but I guess we all have those moments, right? Right?! 😉 In between thoughts of the future and the present, I concentrate on coming up with fun recipe ideas. This waffle recipe I made on a whim, knowing that I love the combination of oranges and chocolate (as seen in my Orange thumbprint cookies and Raw Orange Chocolate Pudding), I thought this would be the perfect way to bring this pairing to a breakfast dish!
I love this recipe because it’s easy to make, and you most likely have all of the ingredients on hand! You can make this recipe gluten-free by substituting the flour for more oats, like my Carrot Waffle Recipe, just make sure that the texture to the batter is still pretty smooth.
Servings: 2 (2 Waffles per Person)
- 1 1/2 Cup Orange Slices, Peeled and Seeds taken out
- 1 Cup Water, You may need an extra tablespoon or two
- 1 Tbsp. Coconut Oil
- 1/4 Cup Organic Sugar
- 1 1/2 tsp. Vanilla Extract
- 1/4 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 1 1/2 Cups Rolled Oats
- 1/2 Cup Unbleached All-Purpose Flour
- 2 Tbsp. Ground Flaxseed
- 1 Tbsp. Cocoa Powder
- 1 Tbsp. Maple Syrup
- Optional: 1 tsp. Non-Dairy Milk
- Put all ingredients, except for the cocoa powder and maple syrup, into a high-speed blender. Blend until smooth and add a little more water if needed to make it the right consistency (you want it a little thicker than pancake batter).
- Pour into preheated waffle iron and make sure it covers the grid and outer edge. Cook until the steam stops or for my Belgian waffle make it was about 8-12 minutes. Make sure the outside is crispy without being burnt.
- While the waffles are cooking, stir together the maple syrup and cocoa powder in a small cup. It will be easier to pour over your waffles if it has a pour spout. Add a teaspoon of non-dairy milk to the sauce if you would like for it to have a smoother consistency. Serve the sauce with your waffles and enjoy!
These waffles go great with a nice hot cup of coffee or tea, and if you’d like to add more citrus-y flair, squeeze a few drops of fresh orange juice over the waffles. The slightly crispy outside and moist insides to the waffles make them the perfect texture, and the subtle taste of orange is refreshing.
Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #citruslove event! The twitter hashtag is #citruslove .