Vanilla Waffles
with Blueberry Compote
Ingredients
100ml Olive Oil
350ml Plant based milk
180g Plain Gluten free flour
50g Gluten free Oat flour
3tbs Milled Flaxseed mixed with 6tbs water
1/4 tsp Sea salt
2 tsp Vanilla extract
2 tbs Date sugar
Blueberry Compote
300g Frozen blueberries
5 tbs Date syrup
Zest of 1 lemon
1 tsp Vanilla extract
Method
In a small bowl add water to flaxseeds, stir well and set aside for at least 10 minutes.
In a saucepan add the frozen blueberries and bring up to the boil, add the lemon zest, vanilla extract and date syrup and simmer for 10 minutes, stirring frequently. Keep compote warm.
In a blender (or large mixing bowl) add the oil, plant-based milk, vanilla extract, sea salt, and flaxseed paste. Then add the dry ingredients; date sugar, baking powder, gluten free flour and oat flour.
Blend for 1 minute or mix well by hand/hand mixer until all the ingredients are incorporated.
Preheat waffle maker/ pan to desired temperature. Using a pastry brush grease the waffle maker or waffle pan before making each waffle. Cook waffles until golden brown and crisp.
To help keep waffles crispy, place on a wire rack after making rather than stacking them on top of each other whilst hot.
Serve waffles with blueberry compote, plant based whipped cream (sweetened with stevia) or plant based ice cream.