Turmeric “Ombre” Waffles

These turmeric waffles are for more than Sunday brunch. The turmeric color adds a little sunshine to your day! Waffles are a great grab and go breakfast as a stand-alone dish. I freeze them by placing a small piece of wax paper in between each waffle in an airtight container. Then in the mornings I know I’ll be in a rush I’ll defrost a single serving in the refrigerator the night before. These are also delicious served crispy with either fruit, nuts and Greek yogurt, powdered sugar, or maple syrup and butter.

Servings: 6 large waffles
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients for turmeric waffles

• 1 1/4 cup lactose-free milk, almond milk, or coconut milk beverage
• ¼ cup sunflower seed or canola oil
• 1 Tbsp coconut sugar or white sugar
• 2 tsp vanilla extract
• 1 tsp almond extract (optional)
• ½ tsp ground turmeric
• ½ tsp salt
• ½ tsp cinnamon
• 1.5 cups oat flour
• ½ cup brown rice flour
• 2 large eggs
• 2 tsp baking powder

Directions for turmeric waffles

1. In a medium bowl, beat eggs, oil, and almond milk. Add vanilla and almond extract. Whisk very well to combine.
2. In a large bowl, whisk oat flour, rice flour, baking powder, salt, sugar, turmeric, and cinnamon.
3. Add wet ingredients into dry ingredients and whisk well until smooth. Let stand for about 5 minutes.
4. While batter is resting, prepare a large tray or serving dish to hold waffles as you make them. Heat waffle iron on medium heat. Pour about 1/3 cup of batter per waffle (for 6 waffles) and cook until golden and crispy on both sides (1-2 minutes).
5. Serve warm and enjoy!