3 tbsp. sugar
1 1/2 tsp. baking powder
1 1/2 tbsp. poppy seeds
1/8 tsp. Real Salt sea salt
1 c. coconut yogurt (or Greek yogurt works well also)
1/2 c. rice or coconut milk (or other non-dairy milk of choice)
4 tbsp. grapeseed, coconut, or olive oil
1 tsp. orange extract
2 tbsp. orange zest*
Mix all of the dry ingredients. Whisk together wet ingredients separate from dry and slowly combine with dry ingredients. Pour batter into waffle iron, spreading if necessary. Cook according to waffle make instructions. Top with Ghee (clarified butter) and Honey-Orange Syrup (recipe below).
Gluten-Free Flour Blend
1 c. brown rice flour
1/2 c. buckwheat flour or sorghum flour
1 c. tapioca flour
1 1/2 c. potato, corn, or amaranth starch
1/2 c. millet flour
Juice of one orange
Heat honey in saucepan until just warm. Stir in juice of one orange and mix well. Serve warm over waffles.
2 -3 sticks of unsalted butter
Heat butter in saucepan. Bring to boil and turn to simmer. Let cook until butter seems to separate from dairy and makes a foam. Begin to tip pan to side to see if the dairy that has floated to the bottom of the pan is turning brown. Check frequently. When brown, remove from heat. Pour through cheesecloth into a jar. Let stand. Will not need to be refrigerated.
*For the orange zest I usually wash and peel and organic orange and throw the peels in a coffee grinder until finely ground. Be sure to juice the orange prior to peeling to use in the syrup.