There’s something magical about the aroma of freshly baked stroopwafels wafting through the air, a reminder of cozy afternoons spent in quaint Dutch cafes. My journey toward a healthier lifestyle began when I decided to recreate this beloved treat, but with a twist—infusing it with superfoods for added nutritional benefits. This version not only satisfies your sweet tooth but also nourishes your body with wholesome ingredients.
**Ingredients:**
*For the waffle cookies:*
– 1 cup almond flour
– 1/2 cup whole wheat flour
– 1/4 cup coconut sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon sea salt
– 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free option)
– 1 large egg
– 1 teaspoon vanilla extract
*For the caramel filling:*
– 1/2 cup maple syrup
– 1/4 cup almond butter (or any nut butter of choice)
– 1 tablespoon chia seeds
– 1/2 teaspoon ground cinnamon
– A pinch of sea salt
*For a superfood boost:*
– 1 tablespoon maca powder (optional for energy)
– 1 tablespoon flaxseed meal (for added fiber)
**Instructions:**
Start by preheating your waffle iron to medium heat. If you have a stroopwafel iron, that’s even better!
In a large bowl, combine the almond flour, whole wheat flour, coconut sugar, baking powder, and sea salt. Whisk together until well blended.
In another bowl, cream together the softened butter (or coconut oil) and coconut sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients into the wet mixture, stirring until a dough forms. If you’re using maca powder and flaxseed meal, fold them into the dough at this point.
Divide the dough into small balls, about the size of a golf ball. Roll each ball into a thin disc, about 1/8 inch thick.
Place the disc onto the preheated waffle iron and close the lid. Cook for about 1-2 minutes, or until the edges are golden brown. Carefully remove the waffle and set it aside to cool slightly. Repeat with the remaining dough.
For the caramel filling, combine the maple syrup, almond butter, chia seeds, ground cinnamon, and a pinch of sea salt in a small saucepan over low heat. Stir continuously until the mixture is smooth and slightly thickened, about 3-5 minutes.
Once your waffle cookies have cooled, spread a generous layer of the warm caramel filling on one waffle and gently press another waffle on top, forming a sandwich.
Let the stroopwafels sit for a few minutes to allow the filling to set. Enjoy your Nutty Superfood Stroopwafels with a cup of tea or coffee, knowing you’ve indulged in a treat that’s both delicious and nutritious!
This recipe not only brings back memories of my travels but also paves the way for guilt-free indulgence, proving that health and flavor can perfectly coexist.