Back to School Multigrain Waffle Pops

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I am a firm believer that during these times of uncertainty, a fun treat or family meal together can brighten spirits and ground us in the here and now. I came up with these waffle pops as a healthy breakfast for my daughter on her first day of school in a year where she started and finished her day on a computer screen. I began with a drizzle of melted chocolate and sprinkle each of hemp seeds and roasted cacao nibs. I then tried out a little confectioner’s sugar mixed with freeze dried raspberry powder that I ground with a mortar and pestle. I was amazed at the bright raspberry flavor that this topping added to the waffles. Use your imagination when planning your toppings. How about peanut butter, Nutella, maple butter, or drizzled chocolate with pomegranate seeds? I would love to hear about your topping ideas. Feel free to use a gluten-free flour blend in place of the spelt flour.

Method of Preparation:

Makes 20 pops (5 whole waffles depending on the size of your waffle iron)

1 1/2 cups buttermilk (or non-dairy milk of your choice), room temp.

1 egg, room temp.

2 tbs. orange juice

2 tbs. maple syrup

1 tsp. almond extract (or vanilla)

3 tbs. grapeseed oil

2 tbs. flax meal

1/2 cup almond flour (I like to use a wire mesh sieve to sift the almond flour into the batter after measuring)

1/2 cup oat flour (sift into batter after measuring)

1/2 cup plus 1 tbs. Spelt flour (or all-purpose flour) (could substitute gluten free flour blend of your choice)

1/2 tsp. sea salt

1/2 tsp. cinnamon

2 tsp. baking powder

20 popsicle sticks

Toppings: for one batch of waffles: 1/4 melted dark chocolate chips, 2 tbs. roasted cacao nibs, 2 tbs. hemp seeds.

Berry sugar: 2 tbs. confectioner’s sugar mixed with 6 freeze dried raspberries ground up and mixed in with sugar. Sift over waffles using a fine mesh sieve.

Method of Preparation:

In a large bowl, place the buttermilk, egg, orange juice, maple syrup, almond extract and oil. Whisk lightly to blend.

Add the dry ingredients to the milk/egg mixture. I usually sift in my almond and oat flour to keep them from clumping in the batter. Add the spelt flour and the rest of the dry ingredients. Whisk until smooth. Let the batter sit for 5 minutes.

Preheat waffle iron. I like to lightly grease my waffle iron in between cooking each waffle to create a crispy outside. Be careful not to overfill your waffle iron. I used approximately 1/2 cup of batter per waffle.

When the waffles are cooked they tend to stop sending steam out and I check them for a crispy outside. Place waffle on sheet pan, cut into 4’s and carefully place a popsicle stick in the bottom of each waffle piece. Add desired toppings.

-this recipe was adapted from Sara Forte’s waffle recipe at the Sprouted Kitchen

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