VLOG 6 – Breastfeeding + Waffles


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In this vlog I give you the downlow on breastfeeding .e. what no one tells you, I have a bit of a rant, and make some yummy healthy oat breakfast waffles.

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You can buy the same waffle maker from here: https://www.amazon.co.uk/Cuisinart-Sandwich-Waffle-Maker-Silver/dp/B00OBDMEYC


(Recipe is adapted from this recipe by Cookie + Kate: http://cookieandkate.com/2015/gluten-free-buckwheat-waffles/ Check out the Cookie + Kate blog here: http://cookieandkate.com/ and follow it on Instagram & Twitter @cookieandkate)

Makes 4 waffles


1½ cups gluten free oat flour (gluten free oats whizzed up to make flour)
2 tsps baking powder
½ tsp pink Himalayan salt
Pinch of cinnamon, optional
¾ cup room temperature non-dairy milk of choice (I use almond milk)
¼ cup + 1 tbsp melted coconut oil
2 large chia eggs (2 tbsp of ground chia seeds + 6 tbsps water)
2 tbsps maple syrup
1 tsp vanilla extract


In a small bowl mix together the ground chia seeds and water and set aside for 10 minutes.

In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: non-dairy milk, melted coconut oil, chia ‘eggs’, maple syrup and vanilla extract.

Plug in your waffle iron to preheat. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.

Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
Repeat with remaining batter.

Serve warm with your choice of toppings! My preferred toppings are berry compote, maple syrup, hazelnut butter and toasted pecans 🙂