I admit, blueberries are quite out of season at the moment, but you can obviously use frozen berries for the compote, and if you wanted to turn it into a wintery version, how about you cook some apples with raisins and cinnamon and serve it with the waffles?
There are a million ways to serve these waffles, and I am sure they are all delicious!
Enjoy watching the video!
Dairy-free oatmeal waffles with raw blueberry chia compote
For two servings.
For the waffles:
100 grams wholemeal spelt flour (or wheat flour if you prefer)
100 grams oatmeal flour
1 tablespoon baking powder
A pinch sea salt
2 tablespoons maple syrup
3 tablespoons coconut oil* (melted and slightly cooled)
200 millilitres coconut or almond milk*
3 tablespoons coconut yogurt*
1 teaspoon vanilla extract
Coconut oil to bake waffles*
*the waffles work just as well using butter and cow’s milk and yogurt
For the blueberry compote:
250 grams blueberries (fresh or frozen)
Juice of half a lemon
1 teaspoon lemon zest
1 teaspoon maple syrup
1 heaped tablespoon chia seeds
To serve (optional):
For the waffles, mix the spelt and oatmeal flour with baking powder and salt in a large bowl.
In a jug, beat the eggs, add maple syrup, coconut oil, milk, yogurt and vanilla essence, stir well. Fold the dry ingredients into the wet ingredients, whisk. Set aside.
For the blueberry compote, wash the blueberries and place them in a medium-sized bowl. Add the lemon juice, zest and maple syrup. With a potato masher or fork mash the blueberries until most of them are crushed, leaving some fruits whole for texture. Stir in the chia seeds, and set your compote aside for a couple of minutes to thicken.
Heat a waffle iron over medium heat and brush with a knob of coconut oil. Add a scoop of batter, close the waffle iron and allow the waffle to bake for about four minutes, checking occasionally. Transfer the waffle to a plate and continue with the remaining batter until it is used up, brushing the waffle iron with oil after every waffle is done.
Arrange the waffles on a plate. Serve with the berry compote and, optionally, a dash of maple syrup, and scoop of almond butter.
Video: Karin Capuano
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