Red Velvet Waffles

These classic waffles use chia seeds for an added superfood protein punch! Chia seeds have so many health benefits and are fantastic as egg replacements too. You can leave out the cocoa powder and food coloring for regular waffles too.

You can either top them with cream cheese glaze or coconut whipped cream (or both!).

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Red Velvet Waffles

INGREDIENTS FOR THE WAFFLES

• 1 chia egg: 1 tbsp ground chia seeds + 3 tbsp water

• 1.5 cups almond milk

• 1 tsp apple cider vinegar

• 1/4 cup coconut butter

• 1/4 cup maple syrup

• 3/4 cup brown rice flour

• 3/4 cup gf oat flour

• 1/4 cup tapioca starch

• 1.5 tsp baking powder

• pinch of sea salt

• 1 tbsp unsweetened applesauce

• 3 tbsp cocoa powder (optional)

• 3 tsp vegan red food coloring (optional)

INGREDIENTS FOR CREAM CHEESE GLAZE

• 3 tbsp tofu cream cheese

• 2 tbsp maple syrup

• 2 tbsp almond milk

INGREDIENTS FOR THE COCONUT WHIPPED CREAM

• 2 4-oz cans coconut cream, chilled overnight in the fridge

• 1 tbsp maple syrup

• 1/2 tsp vanilla extract

Instructions

1. First, make the "chia egg" by placing 1 tbsp ground chia seeds and 3 tbsp water into a small bowl. Set aside for 5 minutes to allow it to form a gel.

2. Next, make a vegan buttermilk by adding 1 tsp apple cider vinegar to 1.5 cups almond milk in a bowl and letting it sit for a few minutes to thicken.

3. Take the coconut butter and heat it on high for 15 seconds in the microwave, then remove it and stir. It should form a smooth white paste.

4. Once the chia egg and buttermilk are ready, add them to a medium mixing bowl and add the rest of the waffle ingredients. Whisk everything together until combined.

5. Make the waffles according to instructions from the waffle maker manufacturer.

6. To make the cream cheese glaze, add the cream cheese, maple syrup, and almond milk to a small microwave safe bowl. Microwave for 15 seconds on high, then whisk to combine. Drizzle over waffles.

7. To make the coconut whipped cream, take the cans of coconut cream out of the fridge and open them. Scoop out the solid cream layer on the top into a mixing bowl, and discard the clear liquid layer. Add the maple syrup and vanilla extract to the solid cream. Using a hand-held electric mixer, beat the cream until all ingredients are incorporated. You’ll know when the whipped cream is ready if it holds a stiff “peak” shape when you lift the mixer out of the bowl.

8. If you have leftover waffles, wrap them in plastic or tinfoil and freeze them for later in the week, then reheat them in the toaster.