Prebiotic Rye Waffles with Flax Seeds & Halva

your daily fibre intake is fulfilled

Flax seeds and pumpkin seed flour are a good source of fibre - complex structures found in plant cells some of which we cannot fully digest. And who thrives if we can’t fully digest these compounds or can digest them so that they slightly ferment in our insides? Our gut of course!

And by the way, these waffles aren’t just healthy for your gut because they’re filled with prebiotics, but also because they’re served with probiotics. The symbiotic coconut yoghurt I used in this recipe is more than alive (you can clearly taste the difference between an unpasteurised/pasteurised coconut yoghurt) and good for our gut. Let’s munch these living cultures!

Servings: makes 7 - 8 waffles

Total time: 40 min

For the waffles

Ingredients

3/4 cup whole rye flour 

3/4 cup pumpkin seed flour 

1 1/2 tsp baking powder

1 tbsp flax seeds

2 eggs

1 tsp vanilla extract 

1 1/2 cups oat milk 

1 ripe banana, mashed 

2 tbsp maple syrup 

1 tbsp apple cider vinegar

1 tbsp coconut oil, melted and slightly cooled

serve with

symbiotic coconut yoghurt by WILD & COCO (or other yoghurt of choice)

strawberries, sliced (or other fruit)

broken flax seeds

halva (tahini + date syrup) 

Instructions

1. In a bowl, combine the flours, baking powder and flax seeds.

2. In a separate bowl, whisk the eggs, vanilla extract, oat milk, maple syrup, apple cider vinegar and coconut oil. Add in the mashed banana and whisk again, then pour this mix into the flour-filled bowl and whisk the batter until no clumps remain.

3. Heat the waffle iron and with a brush, grease the grid with some coconut oil. Bake each waffle for 3 - 4 minutes or until they’re golden brown.

4. Spread some coconut yoghurt on top, add the strawberries, some more flax seeds and a drizzle of halva. Light a candle, pour yourself a fresh cup of coffee and enjoy this breakfast or brunch! (Or lunch?)