Kelly and Hans Granola Waffles
- 3 Cups All-Purpose Gluten-Free Flour Blend or Unbleached All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 1/2 Cups Unsweetened Almond Milk
- 1/4 Cup 100% Grade B Maple Syrup
- 1/4 Cup Olive Oil
- 2 Teaspoons Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Paul's Firehouse Granola
Begin by preheating your waffle iron so it’s ready to start cooking as soon as the batter is prepared.
Combine the flour, baking powder, baking soda, and salt in a large bowl. Separately, whisk together the almond milk, maple syrup, olive oil, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry, and stir until just incorporated; it’s perfectly fine to leave a few remaining lumps.
Once the waffle iron is hot, lightly grease with cooking spray or coconut oil, and ladle the batter on top. The exact amount depends on the size of your waffle iron, so it may take some adjustments to determine the perfect volume for your particular model. Sprinkle about 1/4 cup of granola over the raw batter for each waffle before closing the lid.
Cook for 4 - 6 minutes, until evenly golden brown. Serve hot with additional granola and whipped cream, if desired. If you’d like to prepare them in advance and save them for later, allow the waffles to cool completely before storing them in an air-tight plastic bag or container. The waffles will keep in the fridge for up to a week, or in the freezer for up to two months.
Makes 4 - 6 Servings