Matcha Waffles with creamy yoghurt, and blueberries, sprinkle with frozen, dried raspberry and maple sugar.
200g Oatmeal
75g Whole-grain rice flour
4 Eggs
3 tsp Matcha powder
1 tsp Baking powder
1 tsp Xanthan gum *
4 dl Whole milk
1/2 dl Maple syrup (30g)
30g Melted coconut oil
1 tsp Vanilla essence
Topping
Creamy yoghurt
Blueberries
Frozen, dried raspberry
Maple syrup flakes
Mas the banana and put it aside in a bowl.
Heat the waffles ion.
Mix all dry ingredients in a bowl
Stir in milk, oil, eggs and vanilla essence, and mash banana in another bowl.
Add the wet mixture to the dry one and whisk it thoroughly together until well-combined.
Bake the waffle and continue until there is no more dough left.
Serve the waffles for breakfast with fruit, yoghurt and maple syrup flakes.
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
