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Dessert
Waffles with white almond butter
drucken
Details
Preparation time: 20 min
vegan
by
Seraphine & Justina Wilhelm
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 flour
For 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
Preparation time: 20 min
vegan
by
Seraphine & Justina Wilhelm
drucken
Waffles with white almond butter
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.
drucken
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 flour
For 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
Preparation time: 20 min
vegan
by
Seraphine & Justina Wilhelm
Rapunzel Products
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