vegan rose + chocolate chip spelt waffles
These aren’t “good for vegan”. They’re just plain good. Perfect for a cozy Sunday morning. You can find rosewater in the middle eastern section of your grocery or at a middle eastern grocery store. If you opt to use the more concentrated rose water (like Nielsen Massey’s) use far less, about 1 teaspoon or so.
Ingredients
- 250 grams about 2 cups whole spelt flour
- 1 tablespoon baking powder
- 1 teaspoon kosher sea salt
- freshly ground cardamom seeds from 5 pods
- 1/4 teaspoon fresh grated nutmeg
- 175 grams plain coconut yogurt room temp
- 40 grams about 1/4 cup unrefined coconut oil, melted
- 145 grams about 3/5 cup plain coconut milk, unsweetened (the kind from a box, not a can), room temp
- 2-3 tablespoon rosewater to taste water based kind, use about 1 tsp if using concentrated kind
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 100 grams about 1/3 cup agave syrup
- 1/2 cup chopped dark chocolate
Instructions
- Heat your waffle iron.
- In a medium mixing bowl whisk together the first 5 ingredients. In a separate bowl, whisk together the remaining ingredients except the chocolate.
- Stir the wet ingredients into the dry ingredients until no dry remains. Fold in chocolate.
- Cook on your waffle iron according to the manufacturer’s instructions. I cook on heat setting 4 or 5 depending on how crispy I want them, and I do 1/3 cup measures of batter for each waffle, but you could certainly do larger ones if you like. I like to serve them with whipped honey (as I’m not a vegan), but it would be great with whipped coconut cream or a drizzle of agave or maple syrup if you are!