Waffles with white almond butter

Details

20 min

3-5 min

vegan

Wilhelm Studio

Ingredients

400 ml soya milk or Rapunzel coconut milk

1 tbs Rapunzel Condimento Rosso 1

200 g spelt flour Type 630

40 g Rapunzel almonds roasted, ground

3 tbs Rapunzel coconut palm sugar or alternatively Rapunzel apricot syrup

4 tbs Rapunzel white almond butter, from Europe

2 tsp baking powder

½ tsp Rapunzel sea salt iodized

¼ tsp Rapunzel vanilla powder bourbon

2 tbs Rapunzel coconut oil

2 eggs separated or 180 ml of water with 2 tbsp Rapunzel linseed flourFor serving:

Rapunzel Cristallino cane sugar finely ground for dusting or Rapunzel maple syrup Grad A
Rapunzel Coconut palm syrup
Rapunzel white almond butter, from Europe
fruits and nuts of your choice

Details

20 min

3-5 min

vegan

Wilhelm Studio

Method

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.