Inspired by my old time love affair with chicken pot pie and my always wandering eye when it comes to chicken and waffles, I created a recipe that combined the two into a delicious, more reasonable version of the classic.
TURMERIC WAFFLES INGREDIENTS
⅓ cup coconut milk or almond milk
3 tablespoons melted coconut oil, plus a bit extra for greasing
1 tablespoon 100% maple syrup (optional), plus extra for serving
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
1¼ cup almond flour
1 tablespoon turmeric powder or 2 tablespoons freshly juiced turmeric
1 teaspoon baking soda
¼ teaspoon Himalayan pink salt
3 eggs
TURMERIC WAFFLES ASSEMBLY
1 | Use coconut oil to grease your waffle iron, preheating it while you prepare your batter.
2 | Place all the ingredients in a food processor or blender and mix until batter is formed.
3 | Pour into prepared waffle iron and cook for the recommended time.
*Yields about 6 waffles.
CHICKEN POT TOPPING INGREDIENTS
1 pound Organic Chicken Thighs, boneless and skinless
1 Onion
3 Carrots
1 teaspoon Coriander
1 teaspoon Salt
2 cups Sweet Peas, frozen
1 cup Pearl Onions, peeled and frozen
1 cup Coconut Milk
4 Garlic Cloves
CHICKEN POT TOPPING ASSEMBLY
1 | In a slow cooker, layer the onion, carrot and chicken with salt and coriander, topping it with peas and pearl onions.
2 | Cook on low for 4 hours and then strain out the broth.
3 | Place the vegetables and chicken in the casserole.
4 | In a food processor, blend one cup of broth with ½ of the cooked vegetables, 1 cup of coconut milk, 4 garlic cloves and a pinch of pink salt.
5 | Blend until creamy and then pour over the vegetables and chicken.
6 | Serve with turmeric waffles.
