Almo Milk Waffles



• 1 1/4 cup Almo Milk
• 2 tbsp lemon juice
• 1/4 cup coconut oil, melted
• 1 tbsp Almo Creme
• 1/4 cup coconut sugar
• 1/3 cup brown rice protein
• 1 1/3 cup spelt, GF or plain flour
• 1/3 cup buckwheat flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch sea salt




Preheat your waffle maker. First step is to create an almond buttermilk. Simply place Almo Milk in a bowl and mix in the lemon juice.
In a separate large bowl sift flour, add all dry ingredients and mix until combined. Combine both wet and dry ingredients and immediately fold in ingredients. The waffle mix should be dense like cake batter. Place ice cream scoops of mixture into a pre-heated waffle iron. You may want to coat the waffle iron in some melted coconut oil or spray with olive oil to stop the batter from sticking. Allow them to bake for 5 minutes or until cooked through and brown.

Serve with maple syrup, fruit compotes and of course, a big dollop of Almo Crème on top!