Breakfast Friday | Matcha Waffles

Do you know happens when you make 7 batches of matcha waffles and taste test each one multiple times?

Green Matcha Waffles made with oat + pumpkin seed flour |

You shake for a few hours and your heart feels like it's going to jump out of your chest.  The good news is I finally landed on a recipe, and I've stopped shaking enough to actually type and have coherent thoughts! 

I've learned 1 serving (1 teaspoon) of matcha tea is my limit and each of these waffles are infused with exactly 1 teaspoon of matcha. Perfect! You won't need coffee or tea on the side because one waffle will keep you energized (and full!) all morning long. And typically, when you don't ingest multiple servings in a row, matcha tea won't give you that cracked-out feeling like coffee tends to do. It's a much more balanced buzz.

I'm not joking when I say it took 7 trials to finally land on the one. It's been that kind of week around here. Speaking of, that is why I didn't share a recipe on Wednesday. I had high hopes of giving you a recipe for Irish Soda Bread in preparation for St. Patty's day, but after about 5 trials I still can't get the texture right. And because I'm not at all ahead on my recipe creation I had to give myself a pass on posting Wednesday. 

Once you make these waffles you will totally forgive me.

I started by making them with oat flour and almond meal. I wanted these as simple as possible but obviously, they have to taste fabulous. After two trials that were very "meh," (great descriptor) I started over. Also, the waffles weren't green enough on the inside and I wasn't about to start adding more matcha! At first I thought, what about swapping pistachio meal for almond meal? While peeking into my mess-of-an-ingredient-drawer I saw a near empty bag of pistachios but a completely full bag of pepitas (hulled pumpkin seeds)! 

Could this actually work? I was excited at the possibility for 2 reasons. 1) More green color. 2) Finally a baked-good recipe for your lovely people that is gluten + nut free!  

Green Matcha Waffles made with oat + pumpkin seed flour |

The pepita meal was definitely the way to go. It still took a handful more trials to nail the amount of milk, oil, and baking powder to achieve a crispy but tender, deep-pocketed waffle.

They were tasting great straight from the waffle maker but seemed to kind of dry out quickly as they cooled. My solution for that was adding a small amount of applesauce to the mix.

And finally, I was finished. And shaking. And trying to take photos while shaking. And still eating more waffles. Will I ever learn?

Green Matcha Waffles made with oat + pumpkin seed flour |

The matcha lends a smooth, green tea flavor with a subtle sweetness. You'll always find matcha in powder form. And because the powder is so fine it incorporates easily into almost anything (like smoothies, baked goods, etc.). It's on the pricey side, so I totally understand if you want to pass on including it. 

Instead, you can sub cinnamon for the matcha (recommended in the "notes" below if serving to kids!). 

Green Matcha Waffles made with oat + pumpkin seed flour |

Print Recipe!

Matcha Waffles 

gluten-free // yields 2, 6-inch Belgian waffles
*recipe updated 3/23/15 to include baking powder

  • 3/4 cup oat flour
  • 1/2 cup pepita seed meal (finely ground from raw pepitas)
  • 2 tablespoons coconut sugar (or other granulated sugar)
  • 2 teaspoons matcha tea
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 6 tablespoons unsweetened almond milk (or soy, whole milk, etc.)
  • 2 tablespoons applesauce
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons melted unrefined coconut oil

Preheat your waffle iron according to manufacturer instructions. (I use mine a notch over medium.) Grease if needed. Preheat oven to 200° F to keep waffles warm if desired.

In a large bowl stir the oat flour, pepita meal, sugar, tea, baking powder, and salt together until well combined.

In another bowl whisk the egg, then whisk in the milk, applesauce, and vanilla extract until fully combined. Add in the melted coconut oil, whisk thoroughly, then pour into the dry ingredients. Whisk until just combined, when you no longer see dry flour.

Pour half of the mixture onto your waffle iron and cook until desired browning has been reached. (I cook mine just over 1 full cycle, using  a Waring Pro double-sided waffle maker.) Place in the oven to keep warm. Repeat with 2nd waffle. For the best crispy texture, serve waffles as they come out of the waffle maker. 

Serve with butter and maple syrup.

Recipe notes:

  • You can grind pepita seed meal just like any other flour or nut meal. Be sure to use raw, unsalted pepitas. I like to use my blender in 1 cup batches, pulsing and scraping very frequently, to avoid buildup of heat and moisture. You can also use a food processor, high quality (clean) coffee grinder, magic bullet, etc. Sift out any large pieces and grind again if needed. The resulting meal should be soft and fluffy. 
  • Sub for matcha: 1 - 2 teaspoons of ground cinnamon (They will lose their green color, caffeine, and tea flavor.) I would recommend this sub for the kiddos! 
  • Sub for pepita seed meal: almond meal 
  • Possible subs for oat flour: *not tested* sorghum flour, gluten-free all-purpose blend without bean flour
  • You can lower the oil and sugar if desired. If you lesson the oil, replace with milk. Also, the waffle will not crisp nearly as well. I felt the sugar really helped bring out the flavor of the matcha and then only needed a light drizzle of maple syrup to top.
  • Sub any other baking oil instead of coconut oil if desired. Butter would also work great.
Green Matcha Waffles made with oat + pumpkin seed flour |

Who's coming over for breakfast?

Happy Friday.


Orange Tahini Dressing and Kale Citrus Salad

There is no denying my adoration for kale.  The deep green color.  The crisp crunch after it roasts in the oven.  The way it tenderizes after being massaged with dressing.  This nutrient dense veggie is definitely one of my favorites and for some reason I’m crazier about it now more than ever before.

Kale everyday!

Cliché?  Whatever.  I can’t help it.

Is it weird that I think about fruit and the seasons so frequently?  How strawberries are perfect in the spring and early summer and how it would seem strange to eat grapefruit in July.  How apples and pears just scream fall and don’t seem appropriate during the hot summer months.  The bright juiciness of citrus fruits in the winter makes everything okay when it’s dark by 4pm, snowy, and cold.  Fruit and the seasons correlate so well.  Don’t you think? 

I told you the citrus recipes weren’t over. They probably won’t be over for awhile.

This dressing is tangy and smooth, bright and sweet.

The tahini and orange balance each other while the maple syrup adds a bit of sweetness.  The dressing along with the other salad toppings are a great contrast to the hearty kale.  

Citrus and kale are like a sickness roundhouse kick to the face.  They seem like the ultimate combination for this time of year.

Refreshing and satiating, too!

Print this!

Orange Tahini Dressing and Kale Citrus Salad

vegan, gluten-free // serves 2 large or 4 side salads

for the dressing:

  • 2-3 tablespoons fresh squeezed orange juice
  • 2 tablespoons + 1 teaspoon tahini
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon + 1 teaspoon maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons orange zest
  • salt + pepper to taste

for the salad:

  • 1 head lacinato/dinosaur kale
  • 1 ruby red grapefruit, peeled + sliced
  • 1 apple, chopped
  • toasted + salted pepitas
  1. Place all dressing ingredients in a bowl, starting with 2 tablespoons of orange juice, and vigorously whisk until fully combined. Add a pinch of salt and pepper, then taste and add more if desired. Dressing will thicken a bit as it sits.  Add more orange juice to thin out if needed.  Ingredients can also be blended in a blender.
  2. Remove the stems from the kale, chop well, then wash and pat dry.  Place in a large bowl.
  3. Pour dressing overtop of the kale and massage into the greens with your hands.  Add more dressing as needed.
  4. Add the grapefruit, apple, and pepitas.
  5. Serve immediately.

*To toast raw pepitas:  Place 1 teaspoon of oil in a pan over med-low.  Once hot, add 1/2 cup raw pepitas to the pan with a few pinches of salt and/or pepper.  Toast for 5-10 minutes, stirring frequently, until puffed up and golden brown.  Remove from heat then let cool and store in a sealed container.

Are you crushing on citrus and kale right now?  I’ve got it bad over here.


The winner from the LGF Hot Oats giveaway was announced Monday on Facebook, but I wanted to share here as well. Aimee from Amazing in Motion was the winner.  Congrats, Aimee!