1 1/2 cups almond meal (or almond flour) 1 1/2 cups white whole wheat flour 1 1/2 cups milk (I used almond milk) 2 T maple syrup 2 tsp baking powder 2 T coconut oil 2 heaping tsp crushed vanilla bean (you can use vanilla extract, but the crushed vanilla beans gives such a nice sweet flavor, so I like using it much better) 1/2 tsp almond extract 1 egg or egg substitute (I used a flax egg)
Turn on your waffle maker. Mix all the dry ingredients in one bowl. I actually do this the night before so I can quickly make the waffles in the morning. Mix all the wet ingredients into another. Add wet to dry and mix until combined. Spoon batter onto the greased waffle iron. The batter will be thick. I spoon about 1/2 cup amount and use the spatula to help spread the batter out a bit. I got about 4 1/2 waffles out of my batch. If you have leftovers you can freeze them and re-heat later. I do it all the time. Enjoy!
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4 nori sheets, quartered and cut into 1/4-inch strips
1 large carrot, peeled and thinly sliced
8 oz crab meat pieces (claw or jumbo lump)
1 avocado, pitted, peeled and sliced
4 cups baby spinach
In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes.
In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.