We can't think of a more perfect way to start our F U E L E D F R I D A Y: watching the women's Olympic 10,000 meters final, eating double chocolate waffles + nutella cream and sipping on a freshly brewed cup of Handlebar coffee. We are stoked for the weekend!

This week our F U E L E D F R I D A Y feature is brought to you again by one of our dear friends, foodie and all around RAD creative chick, Michelle Battista. Michelle is a Creative Contributor to rabbit, Creator of Small Suppers, Owner of Stockpot Collective, 1/2 Owner of Ned Ludd, Proprietress of Elder Hall  - - - Currently at home in sunny Portland, Oregon.

• 1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
• 1/4 cup melted coconut oil
• 1/4 cup agave nectar or maple syrup (or honey if not vegan)
• 1 1/2 tsp pure vanilla extract
• heaping 1/2 cup gluten free rolled oats
• 1 3/4 cups gluten free flour blend (I use Bob’s Red Mill)
• 1 1/2 tsp baking powder
• 1 Tbsp flax seed meal
• 1/3 cup plus 1 Tbsp unsweetened cocoa powder
• pinch sea salt

Nutella Cream

• 1/4 cup of nutella
• 1 cup of vanilla coconut yogurt (or regular yogurt)

Optional Add-Ins:

• 1/2 tsp cinnamon
• 1/4 cup  chocolate chips
• 1/4 cup chopped bananas or other fresh fruit

 

Instructions

Waffle:

1. Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add melted coconut oil, agave nectar or maple syrup and whisk. Set aside.
2. Add dry ingredients to a large mixing bowl and whisk until well combined.
3. Add wet ingredients to dry and mix until well incorporated. Test batter for sweetness and flavor. Add more sweetener if desired. 
4. Let set for 5-10 minutes while your waffle iron preheats. (I set mine to 4 out of 5 for a crispier waffle, but adjust yours according to preference.)
5. Once waffle iron is ready, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack and instead keep them in a single layer to ensure crispiness remains.
6. Serve immediately with desired toppings, such as fresh jam and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're freshest within the first couple weeks.

 

Cream:

Combine nutella and yogurt together in a bowl and whisk until combined.

Hope your weekend of training is successful!

Veg / V / GF / Paleo