Sunday, 26 February 2017

Matcha Cacao Protein Waffles

Matcha and cacao waffles in all their glory 
I found a waffle maker at the back of one of the cupboards when I was last at home in Cardiff, so obviously I had to make some kind of health-ified waffle.

How I didn't know that we had this waffle maker was beyond me! So instead of my usual zoats (you can find the recipe for those here), I used my two favourite flavours - matcha and cacao to create these waffles and have loved them ever since.

I incorporated some courgette for extra nutrients and texture but it does make the mix slightly sticker.

Be patient with it though, try not to lift the lid up on the waffle maker too much and they'll come out perfectly crisp on the outside and nicely gooey on the inside!

INGREDIENTS (serves 1)
  • 1/2 large courgette
  • 1 chia egg (mix 1tbsp chia seeds w 2tbsp water and allow to sit for 15 mins)
  • 1/2 cup oats
  • 1/2-3/4 cup plant based milk (I used almond milk)
  • 2 tbsp coconut flour
  • 2 tbsp coconut sugar
  • 1 tsp Lalani & Co Grade III matcha powder (this is my fav to use in baking)
  • 1 tbsp cacao powder
  • 1 scoop Vivo Life PERFORM plant based protein
  • dash of cinnamon
  • pinch of pink salt
  • coconut oil for cooking


Close up of those toppings *drool emoji*
1. Mix all the ingredients in a blender apart from the coconut oil

2. Heat the waffle maker to a medium heat and once at the correct temperature, brush some coconut oil all over the waffle maker to ensure the waffles are easy to remove from the machine once cooked

3. Cook for 4 minutes or until crispy and easy to remove in one piece from the machine

4. Remove the waffle, set aside and then repeat steps 2 and 3 until the mixture is used up (I managed to get 4 waffles from this mix)

5. Once done, plate up and top with whatever you fancy. Here I used greek yoghurt, homemade raspberry chia jam, fresh blueberries, toasted seeds and bee pollen

Enjoy and don't forget to let me know if you try it by tagging me @jesssriv on Instagram!

Jess x
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