With the clocks going forward spring has now officially sprung, so get up and at ‘em, and what better way to start the day than with a breakfast recipe that ticks all the boxes. It’s quick, easy to make, healthy, and very tasty.
As it turns out it is actually Waffle Day on Sunday where the remarkable dough-based gridded cakes can be celebrated. In essence a very simple food, but a very versatile one that can be eaten for breakfast, lunch, dinner, or as a snack or a desert simply by the toppings that you can put on it.
With a history that can be traced to the 9th and 10th centuries with their cultural home generally referred to as Belgium, although there is some dispute that it could be France.
Famed for its grid pattern design some say it emerged naturally from the forging process, while others say it offered a way for artisans to cook less batter over a greater surface - but regardless it has lasted throughout the ages.
The use of rice flour in this recipe means the waffles are quite moist inside yet really crispy on the outside, and they are gluten free too.
Fruit Waffles Recipe
Prep Time: 10-15 minutes / Cooking Time: 3-5 minutes per waffle
Makes: 3 waffles
- 1tbs ground flax seeds + 3 tbs of filtered water
- 1 cup/125g brown rice flour
- 1cup/125ml unsweetened plant-based milk, we used rice milk
- 1tbs cashew butter
- 1/4tsp vanilla extract/vanilla bean powder
- 2tbs maple syrup or honey
- 1/2tsp baking powder
- 1-2tsp matcha green tea powder
- 4 handfuls of fruits of your choice - we used blueberries, raspberries, plums and cherries
- 1-3 tbs of maple syrup
- 4 tbs of plant-based yoghurt (we used soya yoghurt)
- In a small bowl, mix together the ground flax seeds and water set aside until the mixture resembles sticky glue (about 5-10 minutes).
- In a large bowl, mix together the flour, milk, cashew butter, maple syrup and vanilla extract/powder. Mix well. Then add the flax seed mixture and mix well again. Next add the baking powder, mix well and then separate the waffle mixture into two equally sized doughs, by taking out half and putting it in a separate bowl. Add the matcha power to 1 half of the mixture and combine.
- If required, spray your waffle iron with some oil and heat it up.
- When the waffle iron is heated, pour a little bit of the plain and some of the matcha mixture onto your waffle iron to create a marble effect.
Bake your waffles for 3 to 5 minutes or until they are nice and golden brown.
- Whilst the waffles are being heated, wash and prepare your fruit. We kept it simple and just added some maple syrup onto the fruit, but the sky's the limit here.
- Serve the waffles warm, with a spoon or two of fruit and a dollop of vegan yoghurt. Done!
Tip 1: This uses rice milk, but any milk will do just fine here.
Tip 2: To keep the recipe nut free, please replace the cashew butter with tahini or coconut oil.
Tip 3: These waffles are not very sweet. If you prefer yours sweeter, we suggest topping the waffles with some extra maple syrup.
Tip 4: Feel free to double this recipe and freeze any surplus.
For this and more great recipes please head on over to thelittleplantation.co.uk