This breakfast ticks all my boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.
Makes 4 waffles, serves 2
- 60 ml (2 fl oz / 1⁄4 cup) melted coconut oil, plus 1 tablespoon for the waffle iron
- 375 ml (13 fl oz / 11⁄2 cups)Almond Milk, shop-bought or home-made (see page 139)
- 200 g (7 oz / 11⁄3 cups) 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
- 230 g (8 oz / 1 cup) 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.
Recipe and Images Courtesy of Bettina’s Kitchen
