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Buttermilk waffles with white almond butter


Preheat the waffle iron. Pour veggie milk into a bowl and whisk together with vinegar and let sit for 5 min. till it turns sour. Grind Cristallino cane sugar in a coffee grinder till it turns into powdered sugar. Set aside for serving for later.

In a large bowl, whisk flour together with grounded almonds, white almond butter, coconut palm sugar, baking powder, salt and vanilla powder. In another bowl, whisk the vinegar milk, coconut oil and egg yolk together. Pour the mixture into the bowl with the dry flour ingredients and mix. Beat the egg whites in a container till lightly stiff and fold under the waffle mixture.

Coat the waffle iron with coconut oil and pour batter over. Bake waffles for about 3 - 5 min. till golden brown. Serve warm with almond butter, powdered sugar, maple syrup and coconut blossom syrup.

Rapunzel Products

130495 White almond butter, from Europe
1400700 Apricot syrup, project
1006055 Coconut oil virgin HAND IN HAND
1906210 Coconut milk
1400860 Coconut blossom sugar
1400025 Maple syrup grade A
1400880 Coconut blossom syrup
1400325 Cristallino cane sugar HAND IN HAND
1200335 Sea salt with iodine

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