ingredients

300 g of flour without gluten

2 tablespoons of matcha

2 teaspoons baking powder

1/2 teaspoon baking soda

2 large eggs

1/4 tea cup of honey

1 tsp vanilla essence

2 tablespoons coconut oil melted

400 ml of almond milk no sugar

topping

raspberries

coconut cream*

honey

Preparation:

Place all the ingredients in a blender or kitchen robot and mix until it becomes a smooth and creamy dough. Let it stand in the refrigerator for at least half an hour. Heat the waffle machine in the medium-high temperature.

Grease the machine with coconut oil and pour the dough. Bake.
Serve with cream of coconut, fresh raspberries and honey.

And if you do not have a waffle machine you can use this recipe to make pancakes in your sauté.
* To make the cream of coconut just put a coconut milk can in the fridge for a few hours, then remove the white part that sits on top of the can. Whip for a few minutes until you get a kind of chantilly cream.

This recipe was prepared for the Organic Grocery by pela Vera Ferraz, from Hoje para jantar. here

Share this recipe with your friends.