WWW.FREI-STYLE.COMWaffles with Strawberry-Mint Sauce
Ingredients
Waffles:
- 150 gr (5.3 oz.) spelt flour
- 100 gr (3.5 oz.) buckwheat flour
- 50 gr (1.8 oz.) brown sugar
- 1 tsp vanilla extract (or marrow of 1 vanilla bean)
- 2 tsp baking powder
- Pinch of salt
- 2 Tbsp coconut oil (liquid)
- 200 ml (1 cup) oat milk (or any other plant based milk)
- 100 ml (1/2 cup) sparkling water
- 50 gr (1.8 oz.) chocolate chips (optional)
Strawberry-Mint Sauce
- 350 gr (12 oz.) strawberries
- 25 gr (1 oz.) coconut blossom sugar
- 2 bsp lemon juice
- 6-10 mint leaves
Instructions
Waffles:
- 1.Mix flour, sugar, vanilla, baking soda and salt in a bowl
- 2.Add oil, water and milk and mix well
- 3.Let dough rest for 5-10 minutes
- 4.Add chocolate chips if you like
- 5.Preheat the waffle iron and bake the waffles
Strawberry-mint sauce:
- 1.Blend half of the strawberries with sugar and lemon juice
- 2.Chop the other half of the strawberries into small cubes
- 3.Slice the mint leaves and add them to the puree along with the diced strawberries
Notes
Tip from my kitchen: the sparkling water makes the waffles extra fluffy thanks to the carbonation, and if you can't find buckwheat just use 250 g spelt flour instead of the flour mix. Let the batter rest for 5–10 minutes before baking and don't open the well-preheated waffle iron too early, or the waffles tear. Leftover waffles freeze well and crisp back up in the toaster; the fresh strawberry-mint sauce keeps about 2 days in the fridge. Buckwheat is naturally gluten-free – for a fully gluten-free version, swap the spelt for a gluten-free flour and use gluten-free baking powder.
Nutrition per serving: 170 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook