Sweet Strawberry Weekend Waffles

Buckweat Waffles
This one is for breakfast lovers, especially on a lazy weekend morning. It ticks all the boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.

 

Makes 4 waffles, serves 2

INGREDIENTS

60ml melted coconut oil, plus 1 tablespoon for the waffle iron

375ml almond milk

200g buckwheat flour

3 tbsp cacao powder

1/2 tsp baking powder

1/2 vanilla pod (bean), scraped, or 1/2 tsp ground vanilla pod

pinch of salt

 

To serve:

230g coconut yoghurt

1 tsp grated lemon zest

1 tbsp maple syrup, plus extra for drizzling

1/2 vanilla pod (bean), scraped, or 1/2 tsp ground vanilla pod

handful of fresh fruit

micro herbs and edible flowers (optional)

 

METHOD

  • Start by heating the coconut oil in a pan on medium heat with the almond milk.
  • Place all the remaining waffle ingredients, including the melted coconut oil and almond milk into a bowl and mix well.
  • Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover.
  • Ladle some of the batter mixture into the iron and cook until super crispy.
  • While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.
  • Once the waffles have been cooked, serve with a dollop of the coconut yoghurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

 

 

 

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