Buckwheat almond waffles (v, gf)
If you’re paying attention to all my recipes, then yes, these waffles are similar to last week’s financiers. I was inspired by the texture of the financiers, which comes from the almond flour, to attempt something like Belgian waffles without being so sweet. These waffles get most of their flavor from the nutty buckwheat and almond flour combination, which also makes them hefty and filling. They’re excellent as part of a winter brunch menu (that’s what’ll be coming in the Sunday newsletter), but leftovers also reheat perfectly in the toaster.
This recipe is vegan and gluten-free, but you could use 2 eggs instead of the flax seed if you want (this won’t necessarily make the waffles better, just slightly springier and chewier). The longer you cook them in the waffle iron, the more you’ll get a crisp rather than soft waffle. That’s up to you (I prefer crispy and slightly browned on the outside), but don’t open up the waffle iron for at least 5 minutes, so they don’t break apart.
Ingredients
Yield: 10-12 waffles, serves 6-8
1 cup buckwheat flour
1 cup finely ground almond flour
6 tablespoons (42 grams) confectioners sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
¼ cup ground flax seed
½ cup (112 grams) refined coconut oil, melted
2 cups non-dairy milk
1 tablespoon apple cider vinegar
1 tablespoon or more neutral oil, for greasing the waffle iron
Method
In a big bowl, sift together the dry ingredients (buckwheat flour, almond flour, confectioner’s sugar, baking powder, salt, cinnamon, cardamom and flax seed).
Mix in the melted coconut oil.
Whisk in the almond milk and apple cider vinegar until well-combined.
Preheat a waffle iron to 375°F (or until hot enough that oil sizzles on it) and grease it by brushing the neutral oil on top with a pastry brush.
Add about ¼ cup of batter to each waffle plate.
Cook for 10-14 minutes, checking on the consistency at 10 minutes (don’t check before 5 minutes or you could split the waffle). Once they’re beginning to brown and feel crispy on the outside, they’re ready.
Serve immediately, or put in a 200°F oven to keep warm until you’re ready to eat. Serve with butter or a vegan butter spread, maple syrup or a chocolate-hazelnut spread (Nutella isn’t vegan, but other brands are).