Vegan Waffles w/ Rose Soaked Blackberries, Pitaya Ice Cream & Pistachios

hese are possibly my newest favourite treat, and soon to be available from The Front Room!

A Side note: When purchasing oats, look for organic and steel cut oats Ingredients: 100% Oats In Australia under the Australian Food Standard Labelling laws they cannot be labelled as Gluten Free as they can often be exposed to wheat or other gluten containing grains; through shared crops planted in close proximity, which can introduce gluten into the crop making them unfit for consumption for sufferers of coeliac disease. Oats are inherently gluten-free,  and evidence shows that uncontaminated oats are well tolerated even by most people with coeliac disease (1).

Bottom Line: If you have coeliac disease and wish to consume oats as part of your gluten free diet, then do so under medical supervision to ensure appropriate review and safety.

Makes 4 Large Waffles or 8 Small Waffles (depending on the size of your waffle iron)

For the Pitaya Ice Cream:

2 Cups Frozen Pitaya (diced)

2 Frozen Bananas

1/2 Cup Almond Milk

1 tsp. Rosewater

For the Waffles:

Dry Mix

3 Cups Oat Flour ( throw your oats into a blender to create your oat flour)

2 tsp. Baking Powder

1/2 tsp. Salt

1 tsp. Cinnamon

1/2 tsp. Cardamom

Wet Mix

4 Cheggs (mix 4 TBLS of ground chia seed w/ 3/4 cup of water to form an egg like consistency, if too thick add a bit more water)

3/4 Cup Almond Milk (room temp)

1/4 Cup + 1 TBLS Coconut Oil (melted)

2 TBLS Rice Malt Syrup

1 tsp. Vanilla Extract

Toppings:

1 Cup Frozen/Fresh Blackberries

2 TBLS Rosewater

Crushed Pistachios

*Coconut Ice Cream

*Drizzle of Maple/Rice Malt Syrup or Melted Dark Chocolate

To Make the Pitaya Ice Cream:

  1. Blitz all the pity ice cream ingredients in a high speed blender or food processor, pour mixture into a container lined with baking paper, and set aside in freezer until ready to serve.

To Make the Waffles:

  1. Turn on waffle iron to allow to heat up.

  2. Mix together all dry ingredients

  3. In a separate bowl, beat together the wet ingredient

  4. Add wet and dry mix to a high speed blender or food processor until a well combined batter forms

  5. Cover the Blackberries with rosewater and place in the fridge until ready to serve.

  6. Pour the batter into the heated waffle iron; enough to cover the centre and most of the central surface area, close the lid. Once the waffle is deeply golden and crisp (about 7-10 minutes), transfer to a cooling rack.

  7. The waffle may still feel quite fluffy, but once removed and cooled down it will harden. You can also reheat/crisp the waffle in the oven for a couple of minutes just before you serve.

  8. Serve with pitaya ice cream, coconut ice cream, rose soaked blackberries, crushed pistachios and a drizzle of rice malt/maple or dark melted chocolate!

(1) 2017). Retrieved 18 June 2017, from http://www.coeliac.org.au/uploads/65701/ufiles/Position_Statements/CAPSOats.pdf

Rhian Hunter