Raised Waffles with Buckwheat & Stewed Rhubarb
Ingredients
Waffles
-
1
cup
unsweetened non-dairy milk
-
1
teaspoon
dry active yeast
-
1 ½
tablespoons
maple syrup
-
2 ½
tablespoons
melted coconut oil
-
1
teaspoon
vanilla extract
-
½
cup
buckwheat flour
-
½
cup
white whole wheat flour
-
¼
teaspoon
ground cinnamon
-
¼
teaspoon
ground cardamom
-
2
tablespoons
warm water
-
pinch
fine sea salt
Stewed Rhubarb
-
½
lb
rhubarb, diced into 3-inch pieces
-
¼
cup
maple syrup
-
1
orange zest and juice
-
½
vanilla bean pod
seeds scraped
Instructions
- Combine warm non-dairy milk and yeast in a bowl and let it dissolve.
- Add maple syrup, melted coconut oil, and vanilla to the milk mixture and stir.
- Incorporate buckwheat flour, white whole wheat flour, cinnamon, and cardamom, stirring until just combined.
- Add warm water and stir again, then cover with a damp towel and let rise for ½ hour.
- For the stewed rhubarb, combine rhubarb, maple syrup, orange zest and juice, and vanilla bean seeds in a saucepan and cook over medium heat until soft.
- Remove the batter from the fridge, stir in salt, and let it rest while preheating the waffle iron.
- Grease the waffle iron and cook the batter according to the manufacturer's instructions.
- Serve waffles warm topped with the stewed rhubarb.
Nutrition Facts (estimated)
Servings
2 - 3
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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