300 mlalmondmilk
21/2 tbspgroundlinseed
45 gmalmondmeal
85 gmgluten-freeoatflour
65 gmmilletflour
30 gmbrownriceflour
1 tbspbakingpowder
120 gmautumnfruitcompote
(seerecipebelow)
60 mlmeltedextra-virgin
coconutoil,plus
extraforgreasing
1 tbspvanillaextract
1 tbsporganicrosewater
1 tspapplecidervinegar
45 gmroastedsesameseeds
Sesameseeds,
raspberriesandfreeze-
driedraspberries,and
organicfreshordried
rosepetals,toserve
Puremaplesyrup,toserve
1 Whiskalmondmilkand
linseedina bowl.Setasidefor
atleast 10 minutestothicken.
2 Preheata waffleiron.Put
almond meal in a medium bowl
Rose-sesame waffles
MAKES 8 WAFFLES
andbreakupanylumpswith
yourfingertips.Siftinoatflour,
milletflour,brownriceflour
andbakingpowderandwhisk
tocombine.
3 Whisklinseedmixtureagain,
thenaddcompote,oil,vanilla,
rosewater,vinegarandsesame
seeds,andstirwell.Addflour
mixtureandstirwitha rubber
spatulauntiljustcombined.
4 Lightlybrushwaffleiron
withoilandscoopabouta
scant1/2cupofbatter(the
exactamountwilldependon
youriron)ontotheiron.Cook
accordingtothemanufacturer’s
instructions,orslightlylonger,
untilgolden;veganwaffles
usuallyneedtocookfora few
minuteslongerthansuggested
forregularwaffles.
5 Toserve,top waffles
withsesameseeds,raspberries
androsepetalsanddrizzle
withsyrup.
NoteIf youwanttomakeand
servewafflesallatonce,keep
thefirstbatcheswarmin an
ovenpreheatedto95°C.
Autumnfruit
compote
MAKESABOUT21/2CUPS
680 gmapples,pearsorquinces
120 mlfilteredwater
1 tspvanillaextract
Pinchoffineseasalt
1 Peel,quarterandcorefruit,
thencutinto1.25cmslices.
Placeina mediumsaucepan,
addwater,vanillaandsalt,
andbringtoa boiloverhigh
heat.Cover,reduceheatto
lowandsimmeruntilfruitis
cookedthrough(10-15minutes;
stirhalfwaythroughtoensure
evencooking).Cool.Compote
willkeepina sealedjarinthe
refrigerator for up to 5 days.
“Who sayswafflesarefor
weekendsonly?Makea batch
oftheseonSundaymorning,
enjoysomeofthemfresh,
andstoretherest inthe
freezer,readyforquick,
healthybreakfasts during
the week,” says Amy Chaplin.