Vegan Buckwheat waffles with a rhubarb-raspberry compot
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cup buckwheat flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 1½ cup almond milk
  • 2 "chia flax eggs" - 2 tbsp chia seeds mixed with 4 tbsp warm water, soak
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • a pinch of fine sea salt
  • -
  • compote
  • 2 rhubarb, cut into rectangular pieces
  • 1 cup raspberries
  • ⅓ cup agave syrup
  • 1 tbsp chia seeds
Instructions
  1. In a small bowl make the chia eggs by soaking the chia seeds in the water
  2. In a medium bowl combine all the dry ingredients (flour, sugar, baking powder)
  3. In another bowl combine the rest of the ingredients.
  4. Add the mixture with the dry ingredients to the one with the liquid ones and mix.
  5. Leave mixture in the fridge for at least 10 minutes to soak again.
  6. According to your iron's instruction, bake the waffles.
  7. For the compote, you take a small pan and on medium heat boil the rhubarb with the raspberries and agave syrup and chia seeds.
  8. Let boil for about 10 minutes until the rhubarb is soft and the chia seeds have soaked in.
  9. Let cool down before spreading on the waffles
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-buckwheat-waffles-with-a-rhubarb-raspberry-compote/