ashwagandha. it’s a root which, when turned into a powder, acts as an adaptogen for the body. it helps our microbiome adjust and react to different toxins and stressors.
it’s specifically tied-in with Ayurveda, the ancient Indian science of mind-body holistic medicine. ashwaghanda is often used to increase energy and support the masculine energy inside of us.
paired in this recipe with creamy pumpkin puree and grounding flaxseed, the drive brought upon by ashwagandha gets rooted down and solidified. this breakfast brings not only a burst of long-lasting energy (further supported by the complex carbs of oats) but also the satisfying heartiness of plenty of healthy fats. finish off with your toppings of choice (including some palo santo and sage on the side, as pictured :) ), and you have a perfect start to your morning.
Ingredients
(serves 1)
1 T ground flaxseed + 2.5 T water
1 C rolled oats (or already-ground oat flour, if available)
1 t ashwagandha powder
1/4 t pumpkin pie spice (can also just use cinnamon + nutmeg + ginger)
1/4 t baking powder
2/3 C unsweetened almond milk
1/4 C pumpkin puree
2 T maple syrup (optional)
1 t apple cider vinegar
1/2 t vanilla extract
toppings:
blackberries
sunflower seed butter
cacao nibs
maple syrup
Instructions
mix together your flaxseed and water and set aside to gel.
blend all dry ingredients until a fine flour forms. if using oat flour, you can simply whisk all dry ingredients together until well-mixed.
add flax mixture and all other wet ingredients to the dry mixture and combine thoroughly until homogenous. the maple syrup is optional, but i recommend as the ashwagandha tends to bring about a bitter dryness on its own. do not over-mix past complete. place in the fridge to firm up for 10-15 minutes.
during this time, heat up your waffle iron according to package instructions.
after waiting, pour-in your batter and cook. flip iron halfway so that the waffle cooks evenly.
once crispy on the outside (usually ~5 minutes for most irons), remove and plate.
finish with your toppings - i used blackberries, sunflower seed butter (SO good here in this recipe), and cacao nibs for a little chocolate crunch. oh, and of course, a drizzle of maple syrup. <3
