Brunch your way to bliss and better health with these vegan waffles topped with raspberry relish, dairy-free yogurt, rose syrup, and candied seeds.
Waffles are known as a more indulgent meal, and this version is no different, nurturing sweet waffle memories in a totally Mind Food way. These are Belgium-style waffles that are crisp, fluffy, and slightly smaller than their American equivalents.
This particular batter is fermented so start the preparation the day before you want to have them and consider preparing a double batch of the pre-ferment to use in other recipes or to make more waffles through the week.
If you don’t have a waffle iron, you can make this into pancakes with exactly the same base recipe.
Wild Raspberry Waffles With Yogurt and Candied Seeds
- 5 oz buckwheat flour
- ½ cup hemp milk
- ½ tbsp brown rice vinegar
- ¾ oz plant-based butter or coconut oil, plus extra for greasing
- 2 tbsp maple syrup
- pinch sea salt
- ¼ tsp baking powder
- ¼ cup almond flour
For the candied seeds
- ¼ cup pumpkin seeds
- 1 tbsp maple syrup
- ¼ tsp salt
For the wild raspberry relish
- 1 tbsp olive oil
- 1 inch piece of fresh ginger, chopped into thin matchsticks
- 1 cup frozen raspberries
- 2 tbsp maple syrup
- ½ lemon
For the rose syrup
- ¾ cup agave syrup
- 1 tsp rose water
- 2 tbsp dairy-free yogurt
- Pre-ferment 50g (13/4oz) of the buckwheat flour with 50ml (scant1/4 cup) of water by mixing them together, ensuring there are no lumps.Decant the mixture into a glass jar and leave the jar lightly covered at room temperature for 24 hours to ferment. During this time, prepare your toppings ready for the moment of truth.
For the Candied Seeds
- To make the candied seeds, place a small saucepan over a medium heat. Add the seeds to the pan and toast them until they start to pop and then add some olive oil, followed by the maple syrup. The maple syrup will lightly caramelize over the seeds and any liquid will evaporate. Turn off the heat at this point and add a pinch of salt. Set the pumpkin seeds aside to cool and then place them in a jar until you are ready to use them.
- For the Raspberry Relish
- To make the wild raspberry relish, first heat the olive oil in a small saucepan over a medium heat until warm. Add the ginger, lightly frying it to release the aroma. Add the raspberries and syrup and cook the mixture down until it resembles jam. At this point, turn off the heat and add a few gratings of lemon zest and a squeeze of lemon juice, roughly 1 tablespoon of each.Leave to cool and place the jam in ajar and leave in the fridge until you are ready to use it.
For the Rose Syrup
- To make the rose syrup, mix the agave with the rosewater and store in a small jar until ready to use.
For the Waffles
- The next day, combine theHemp Milk and brown rice vinegar and leave to sit for 5 minutes.
- Melt the butter or coconut oil and once they are melted, add them to a heat proof bowl with the hemp milk mixture, the fermented buckwheat and the maple syrup.
- Sieve the salt, baking powder and almond flour into the same bowl and stir everything together thoroughly.The waffle batter at this point should be the consistency of regular pancake batter, which is nicely pourable like double (heavy) cream. Leave the batter to rest for 5–10 minutes before cooking.
- Heat the waffle iron until smoking hot and once it is heated, paint the griddles with a little extra coconut oil.Ladle the batter into each iron and cook for 6 minutes until the outsides are crispy. Timings might vary depending on your machine, but when you see that the steam stops coming from the edges, you will know that they are ready.
- Carefully open the iron and remove the waffles, which should crisp more as soon as they are removed from the waffle iron. Place them on serving plates to crisp while you gather together the fillings. Top with the wild raspberry relish, candied seeds, rose water syrup and yoghurt to serve.
Reprinted with permission from Mind Food : Plant-Based Recipes for Positive Mental Health, Lauren Lovatt (2022, Leaping Hare Press)