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.