While not as fiery as jerk sauced meals, this sauce has a wonderful island flavor. Use as your favorite barbecue sauce for ribs, chicken, chops, and other dishes.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 6-inch diameter waffles |
Ingredients
- 3 cups white whole wheat flour
- 2 cups quick-cooking oats
- 1 cup white sugar
- ½ cup unsweetened cocoa powder
- ¼ cup chia seeds
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 4 ½ cups almond milk, or more to taste, divided
- ½ cup coconut oil, melted
Instructions
- Mix flour, oats, sugar, cocoa powder, chia seeds, baking powder, and salt together in a large bowl. Add 3 cups almond milk and coconut oil; stir with a wooden spoon until batter is just combined. Cover and refrigerate, 8 hours to overnight.
- Preheat a Belgian waffle iron according to manufacturer’s instructions.
- Stir 1 1/2 to 2 cups almond milk into the batter to thin it to the consistency of cake batter.
- Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
- Substitute carob powder for the cocoa powder if desired.
- Substitute canola oil for the coconut oil if desired.
Reviews
This recipe was a delicious vegan option in our Christmas waffle bar! While they were more dense than the traditional ones, they were a hit. My favorite was topped with sliced banana & maple syrup.
These were okay. I changed the servings to 3 (was only making for myself.). I used chocolate protein powder and only 1 tbs of coconut sugar.. Texture what a bit odd for me…flavor was just okay..i ate mine topped with some fresh berries.