We don’t eat a lot of “sweet” breakfast anymore, but when we do, we like to incorporate “whole” foods.
So these waffles were made mostly with whole wheat flour and oats.
There is only a very small amount of sugar in the waffles, but I used raw sugar (less refined).
These waffles are a bit more dense than regular waffles, but we like them so much better.
One of the reasons why I wanted to make waffles was this: coconut cream.
I had some leftover coconut cream I needed to use up.
I love coconut cream and I use it wherever I would use whipped cream.
I really don’t miss whipped cream, because personally coconut cream tastes better.
It’s by no means the healthiest food (I have a feeling that this has a LOT of calories), but I don’t care (lol).
Eating strawberries this time of the year is a bit strange to me (remember that Japanese people closely associate with food with a certain season? Well, strawberries always represent “spring”), but berries taste so good right now.
One more thing that made this breakfast so special, Bourbon maple syrup!
I initially made this plate for the photo shoot.
But my actual plate looked rather like this (lol).
Happy Friday everyone!