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

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

For the Pitaya Nice 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)

1 tsp. Baking Powder

1/2 tsp. Salt

2 tsp. Cinnamon (ground)

1 tsp. Ginger (ground)

1 tsp. Cardamom (ground)

1 tsp. Nutmeg (ground)

1/2 tsp. Allspice (ground)

 

Wet Mix

3 Cheggs (mix 3 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)

1 1/2 Cup Almond Milk (room temp)

1/2 Cup Coconut Oil (melted)

6 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 Nice 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

BREAKFAST RECIPES, GLUTEN FREE, PESCATARIAN, VEGAN, VEGETARIANRhian Hunter