I’m particularly excited about today’s recipe as it includes one of my favorite childhood foods: waffles. As some of you may know, part of my family is originally from Belgium and I spent many years living in Brussels. Next to chocolate, beer and fries, waffles are one of Belgium’s top foods. Traditionally, they include eggs and milk, but it’s very easy to veganize them! I’ve teamed up with Rebbl and instead of milk, used their Dark Chocolate Protein elixir. It’s delicious as is, but mixed into waffles, it’ll give your favorite breakfast food some extra plant-based protein and a delicious chocolate flavor. The waffles taste amazing right out of the waffle iron, but can be enjoyed cold as well and are a great addition to any lunchbox. Rebbl use high quality ingredients only and all of their elixirs have a rich and flavorful taste. The social mission company (part of every sale goes to Not For Sale, a non profit organization committed to fighting human trafficking) focuses just as much on product quality and taste as they do on creating safe and fair working environments that contribute to a greater good. You can find out more about their mission on notforsalecampaign.org.
Here’s the recipe for the Dark Chocolate Protein Waffles:
(makes 7-8 waffles)
1 1/4 cup (gluten-free) all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/3 teaspoon baking soda
2 tablespoon coconut sugar (or maple syrup)
1/4 teaspoon sea salt
1 bottle REBBL dark chocolate protein
1/2 cup vegan butter, melter
2 flax “eggs” (2 tbsp ground flax seed mixed with 6 tbsp water and set aside for 5-10 minutes)
Oil or extra vegan butter for cooking
Fresh fruit and coconut yogurt mixed with berry powder.
- Mix all dry ingredients and wet ingredients separately first and then mix everything in a big bowl until you get a smooth batter.
- Heat your waffle iron and then pour 1/3 cup of the batter per waffle into the iron. Cook for 5-6 minutes (or follow your waffle iron’s instructions.)
- Enjoy with the toppings of your choice!
Disclaimer: This post is sponsored by Rebbl. All opinions expressed are my own.