Raspeberry oat waffles
- Difficulty: Easy
- Prep time: 15 minutes
- Serves: 4 Serves
- Cost: Low
- Note: For a healthy and light breakfast or snack
Ingredients
- 120g oat flour
- 160g oat milk
- 1 tablespoon baking powder for cakes
- 1 spoon rice malt
- 1 spoon coconut oil
- 10 raspberries
- 1 spoon linseed (minced)
- 1 pinch of turmeric powder
- 1 tablespoon lemon zest
- 1 tablespoon oatmeal cream
PREPARATION
In this recipe we present the famous honeycomb waffles, known in the United States as Waffles, and in Belgium as gaufre, which although similar in preparation, have some small differences in variation.
Today we are going to prepare waffles with oatmeal, freshly ground and ready whenever you need it needed with Faribon, and raspberries, in a totally vegan and gluten free version.
To cook the waffles you can usually use a small griddle which gives the dough a classic honeycomb shape, alternatively you can also cook them in the oven with a small silicone mould specially designed for waffles.
Preparation:
Pour the minced linseed into a glass together with three tablespoons of almond milk (take the total weight off) and let it thicken for ten minutes.
Pour the flour into a bowl, add the other ingredients (except the raspberries) and mix everything together with an electric whisk until smooth.
Pour into silicone waffle moulds and bake in a static oven for 20 minutes.
Leave to cool, garnish with raspberries and oatmeal cream.
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