Last weekend was our long weekend. We got the Monday off to celebrate Queen Victoria’s birthday or maybe it’s the monarch we’re celebrating, I’m not quite sure, but it’s definitely the unofficial start to summer in these parts.
We took advantage of the gorgeous weather to prepare our little balcony for all the outdoor summer fun we’ll be having. We spent all our free time at home on our balcony last summer and we’re hooked!
So this past weekend we scrubbed the balcony clean of winter’s dirt and grime and painted it a bright summery shade.
At the plant center we got dahlias, yellow and orange marigolds, lilies, begonias and colourful leafed painted nettles. The balcony looks beautifully welcoming now, I can’t wait to spend blissful sun-filled moments there.
In order to segue into these waffles, I should probably come clean and tell you that most of the heavy work on the balcony was done by someone other than me.
I did however help with getting us fed. I made these spelt waffles with rose water maple syrup the first morning; it’s one of the easiest waffles recipes out there, ideal for harried times when you still want to make a filling and special breakfast.
I’ve been experimenting with spelt flour lately, that nutty, subtly sweet and textured cousin to wheat.
I loved how much richer and soft-textured my savoury muffins tasted with spelt flour, and the nutty essence it imparts in this custard cake
I’ve made these spelt waffles before and liked that it came together quickly, so quickly that you can make several batches at a time and imbue each with a distinct flavour like I’ve done here.
I added matcha to one batch and beet powder to another, the impact is understated but nice. The matcha adds hints of earthiness and the one with beets is a just little sweeter, and they make pretty colours too.
The rose water infused maple syrup is warm, delicate and simple, it’s just perfection poured over the light and airy waffles.
This is clearly a standout favourite, everyone loved it enough not to care that I was minding the waffle iron instead helping with the balcony.
The next morning we had donuts on the balcony to celebrate our hard work and how lovely it turned out.
[Tweet “Healthful #speltflour make these delightful waffles a satisfying #breakfast! #vegan”]
- 1 cup spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon matcha powder (or beet powder), sifted (optional)
- 1 cup coconut milk (or other plant-based milk)
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- Chopped nuts to serve (pistachio, walnuts, almonds etc)
- 1/2 – 2/3 cup maple syrup
- 2 - 3 teaspoons rosewater
- Pinch of salt
- In a large bowl, combine flour, baking powder, sea salt, cinnamon, nutmeg and matcha powder (if using) and mix
- In a smaller bowl or large measuring cup, whisk coconut milk, coconut oil, maple syrup and vanilla
- Pour milk mixture into flour mixture and stir well until well combined
- Preheat and grease your waffle iron
- Pour about 1/3 cup of batter into waffle iron and cook per the waffle iron’s instructions
- To make rosewater maple syrup; combine maple syrup and rosewater with a pinch of salt in a small pan
- Bring to a boil and let simmer for 2 – 3 minutes
- Let it cool and pour over waffles, sprinkled with some crushed nuts to serve
- Tip: I usually make three batches; matcha green tea powder, beet powder and plain. You can also be creative and blend fruits like banana, strawberries and blueberries in the milk to create a flavourful fruit versions, (you may have to adjust the liquid slightly, you want a thick pancake-like batter).