What you need: (makes 4–6 waffles)
130g / 4.6oz oat flour*
2 tsp baking powder
1/2 tsp salt
75g / 2.7oz butter, melted
3/4 cup (180ml / 6 fl oz) milk of your choice
1 tsp vanilla paste
1–2 tbsp maple syrup
2 large free-range eggs
1 tsp ground cinnamon, optional
1/2 tsp ground cardamom, optional
1/4 tsp liqourice powder, optional
*If you don’t have oat flour, just blend the same weight of rolled oats in a blender for 10–20 seconds until they turn into a fine flour. For a crispier waffle, make the batter a day ahead and let it rest in the fridge overnight. And to make these waffles dairy-free, use oat milk and substitute butter with coconut oil.
What to do:
1. In a medium-sized bowl, whisk together all the dry ingredients.
2. In a small saucepan, melt the butter over low heat and allow to cool slightly.
3. In a separate medium-sized bowl, whisk together the milk, vanilla paste, maple syrup and eggs until well combined. Slowly drizzle in the melted butter, while continuing to whisk.
4. Add the wet ingredients to the dry ingredients and whisk to combine.
5. Set the batter aside for at least 5–10 minutes to allow it to thicken. Preheat your waffle maker to medium-high.
6. When the waffle maker is hot and the batter has thickened, drop two heaped tablespoons of mixture into the centre of the waffle maker. The amount of batter you’ll need will depend on the size of your waffle maker. Add just enough mixture to the centre to cover about half the diameter of the waffle maker. Close the lid and allow to cook for 3–5 minutes, or until the waffle is golden brown.
Makes about 2 cups
2 cups (300g / 10.6oz) frozen blueberries
1–2 tbsp maple syrup or sugar
1 tsp vanilla paste
Place all of the ingredients in a small saucepan. Bring to the boil over medium heat and simmer with the lid off for 5–10 minutes or until the berries have softened and become juicy.
This recipe is from issue 15 of Lunch Lady magazine, you can buy the issue in our shop HERE
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