Details
20 min
3-5 min
vegan
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.
Ingredients
or Rapunzel coconut milk
or alternatively Rapunzel apricot syrup
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
