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Article: Tahini waffles

Tahini waffles

Tahini waffles

1 3/4 cups unsweetened coconut milk, or your favorite non-dairy milk you may substitute regular milk
1/3 cup tahini
2 large eggs 
1 flax egg ( optional ) 
1/2 tsp vanilla extract
2 tbs peanut butter 
1 1/2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
pinch salt
Nonstick cooking oil spray
Warm date honey syrup or maple syrup for serving ( optional ) 
  1. Preheat your waffle iron. While iron is heating, separate the eggs. Place the whites in a clean mixing bowl and the yolks in another large clean mixing bowl. Whisk together the eggs with the coconut milk, tahini, peanut butter, when mixed well Add the protein powder, baking powder, baking soda, cinnamon and salt. Mix until well combined. The texture should be like thick pancake batter-- if it seems overly thick or dry, you may add a bit more coconut milk 
  2. Spray your waffle iron generously with nonstick cooking spray. This is important, even if your iron is nonstick, as this batter is more sticky, Cook the waffles in a waffle iron according to manufacturer's instructions until they reach desired doneness. They may take a bit longer than traditional waffles to fully cook through. Do not force the iron open if you feel it sticking a bit-- this likely means that the waffles are not yet done and need a bit more time to cook. Waffles are done when they are golden brown on both sides. Be sure to spray the iron with nonstick cooking oil spray between batches to prevent sticking.
  3. Serve with warm date honey syrup or maple syrup.

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