Ingredients

• 190 g rice flour
• 50 g cornstarch
• 50 g gluten-free rolled oats
• 360 g unsweetened almond milk
• 130 g coconut yogurt alternative
• 125 g Vegan organic MozzaVella
• 60 g coconut oil
• 2 tsp baking powder
• 1 tsp ground psyllium husks
• 85 g dried tomatoes
• 2 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp pepper

How it’s done

Heat the coconut oil until it is liquid. Drain the "MozzaVella" and grate into fine pieces. Drain the dried tomatoes and chop finely. Mix the coconut yogurt alternative with half of the almond milk and the liquid coconut oil. Mix the dry ingredients and stir into the batter with the remaining almond milk. At the end, mix in chopped sun-dried tomatoes and grated "MozzaVella". Brush the waffle iron with a little oil and pour some batter into the waffle iron at a time. Bake the waffles a little at a time.