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¼ cup gluten free rolled oats OR oat flour*
2 tablespoon flaxseeds OR flaxseed meal* ¾ cup brown rice flour ½ cup potato starch 3 heaped teaspoons cocoa powder ½ teaspoon salt 1½ teaspoon baking powder 2 tablespoons brown sugar 1+1/4 cup room temperature rice milk (or almond milk, if tolerated) 1 teaspoon apple cider vinegar ¼ cup melted coconut oil 2 tablespoons maple syrup 1 teaspoon vanilla extract
Whipped coconut cream ½ can full-fat coconut milk, refrigerated for minimum 2 hours 1 tablespoon maple syrup ½ teaspoon vanilla extract ½ teaspoon lemon juice
Note: To make oat flour and flaxseed meal simply blend old-fashioned or quick-cooking oats with the flaxseeds in a food processor or blender until they are ground into a fine flour. You’ll need to blend about ¼ cup oats to make ¼ cup flour; and 2 tbsp of flaxseeds to make 2 tbsp of flaxseed meal.
Low FODMAP diet: the recommended dose of oats is ¼ cup and of cocoa powder, 3 heaped teaspoons. Feel free to eat all the waffles, as the recipe is low fodmap. Please note that, even if the dose is safe, there are some people who don’t tolerate oats. I suggest trying a bit first to see how you feel.
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