healthy plant-based recipes

Hazelnut Waffles

Breakfast is one most important meals of the day. Keeping the family happy and the nutrition element active can be a challenge in a busy world. These waffles take a little extra work to prepare but they are well worth the work. Make an extra batch and freeze the left overs for a quick nutritious breakfast for the kids, just put them in the toaster and breakfast is ready.


  • 1 cup hazelnuts
  • 2 2/3 cups spelt flour
  • 1/2 cup North Coast Naturals Organic Brown Rice or Organic Hemp Protein powder
  • 1 tablespoon baking powered
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 2 3/4 rice dream or dairy alternative
  • 1/2 cup extra virgin olive oil
  • 4 large eggs, separated
  • 1 1/2 teaspoons pure vanilla extract


  1. Spread the hazelnuts in a single layer on a baking sheet and toast in a 350 degree oven until the skins are mostly split the nuts are a light brown about 10 minutes. Do not over roast or they may become bitter. Wrap the hot nuts in a towel and let sit for 5 to 10 minutes. Then rub the nuts together in the towel to remove some of the skin.
  2. Place the hazelnuts in a food processor with 2 tablespoons of spelt flour and grind until fine.
  3. In a large bowl combined ground hazelnuts, spelt flour, baking powder, baking soda, North Coast Naturals Organic Brown Rice or Organic Hemp Protein powder and salt in a large bowl.
  4. In another bowl whisk the rice milk, oil, egg yolks and vanilla until well combined.
  5. Beat the egg yolks until light and fluffy.
  6. With a whisk or a spatula, carefully stir the rice dream mixture into the dry mixture. Once mixed gently fold in the egg whites until just combined.
  7. Cook waffles according to your waffle iron instructions.

Makes approximately 12 waffles.

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