• Rosie Weston

Gluten Free Oat Waffles

My top tip is to batch cook these and freeze them in groups of two in the freezer. They can then be defrosted in the toaster in the morning for a quick tasty breakfast.

For the waffles

1.5 cups oat flour

2 tsp baking powder

1/2 tsp salt

3/4 cup coconut milk

1/4 cup coconut oil

2 eggs

2 tbsp maple syrup

1 tsp vanilla extract

For the cashew nut cream

1 cup cashew nuts

1/2 cup water

2 dried dates

1 tsp vanilla extract


1. Firstly mix together all the dry ingredients (oat flour, baking powder and salt.

2. In a separate bowl mix together all the wet ingredients (coconut milk, melted coconut oil, eggs, maple syrup and vanilla).

3. Add the wet ingredients to the dry ingredients and stir well. The mixture will thicken as the oats absorb the liquid.

4. At this point turn on the waffle maker to heat up. Leave mixture approx 10 mins before adding.

5. Depending on your waffle maker you may need to brush it with coconut oil to stop the batter sticking.

6. Using a ladle or big spoon add approx 2 tbsp. worth of mixture into each section of the waffle maker.

7. Close the lid and leave to cook until the waffle maker stops steaming and the waffles have browned on the outside.

8. Soak the cashew nuts overnight in water (or for a minimum of 2 hours, the long you soak the smoother the cream will be).

9. Drain the nuts and add them to your blender along with the fresh 1/2 cup water, dates and vanilla. Blend until smooth.

10. Serve together with the waffles and your choice of fruit. I personally love figs and raspberries.

A delicious breakfast to support you through your fertility and pregnancy journey.