Mom's Favorite Chamomile Waffles
Mother's Day is almost here, and what would make mom happier than some home-made breakfast from her loved ones! Yes, you could make her pancakes from a box mix, or scramble up some eggs, but wouldn't it mean so much more to make her something extra special that she has never had before??
Picture this: Mom wakes up, wonders into the kitchen, the relaxing and pleasant smell of chamomile fills the air. She turns the corner and is greeted by the most glorious stack of waffles she has ever seen, made from scratch with the love and care of her family.
You sit down together at the table which has a beautiful bouquet of fresh flowers in the center and enjoy this amazingly delicious and comforting breakfast. Now, I don't know about you, but if my family surprised me like this I would be beyond thrilled! (hint hint)
The perfect relaxing start to a wonderful day.
The Chamomile is so unexpectedly pleasant in the waffles, and makes the whole house smell so soothing!
Oat Chamomile Waffles
- 2 eggs
- 1 cup nut milk
- 2 tbsp canola oil
- 3 tbsp sugar
- 1tsp vanilla
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1 1/2 tsp baking powder
- A pinch of salt
- 2 tablespoons finely ground Nature Restore Organic Chamomile Flowers
Coconut Whipped Cream
- 1 (14-ounce) can full-fat coconut milk or coconut cream
- ½ to 1¼ teaspoons pure vanilla flavoring or extract, to taste
- 2 tablespoons powdered sugar, or to taste (no more than 3 tablespoons)
Oat Chamomile Waffles
- In a medium bowl whisk together eggs, milk, oil, vanilla, and sugar.
- In a different bowl mix the flour, baking powder, chamomile, and salt.
- Add the wet ingredients to the dry ones, and mix well.
- Heat your waffle iron or skillet, spray with nonstick and cook waffles as instructed by your waffle iron.
- Chill a small mixing bowl and beaters or a whisk in the freezer for 30 minutes or more.
- Do not shake the coconut milk or cream. Open it, and if there isn’t a thick, spoonable cream, cover and refrigerate it for several hours or overnight.
- Scoop ¾ cup of the solid coconut cream from the top of the can and put it in the chilled small mixing bowl. Whisk or beat the coconut cream with your hand mixer (with chilled beaters) until it is smooth and slightly fluffy, about 1 minute.
- Sift in the powdered sugar. Add the vanilla and whisk or beat with a hand mixer on low speed to incorporate the ingredients.
- Cover and refrigerate the coconut whip for up to 3 days. It will thicken a little more as it chills.
- Note: Coconut cream does not whip up the same way as heavy whipping cream. Since it starts out thick and creamy you do not need to beat as long.
Last thing to do it pile up your waffles, pile on some fresh fruit, a big scoop of coconut whip and maybe a few extra flowers as a garnish!