I just love waffles and these are especially great with fresh berries. As a kid, as a special treat, my mom would give me a leftover waffle with cream cheese and jam for school lunch. I think you’ll love this recipe and make it a new favorite too.

Makes: 4 waffles

1/2 cup almond milk + 1/2 teaspoon white vinegar (or buttermilk)

1 egg, separated

1/4 cup tahini

3 Tablespoons coconut sugar (or white sugar)

1/2 cup brown rice flour

1 Tablespoon ground flax meal

1 teaspoon baking powder

large pinch salt

Favorite waffle toppings

Method:

1. Preheat the waffle iron.

2. Measure the almond milk and white vinegar and allow to ‘curdle’ while you measure and prepare the remaining ingredients.

3. Separate the egg, placing the egg white in a mixing bowl, which you’ll beat to stiff peaks. In a second large bowl, place the egg yolk. Set aside the stiffened egg whites until later.

4. In the bowl with egg yolk, measure and whisk together until smooth: the almond milk, tahini, coconut sugar, brown rice flour, flax meal, baking powder and salt.

5. Stir in 1/3rd of the stiffened egg white to lighten the batter. Then, fold in the remaining egg white.

6. Spoon 1 ladleful onto the waffle iron and cook until brown. Serve with your favorite waffle toppings.