Spelt waffles with roasted strawberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 waffles
Ingredients
  • Roasted Strawberries:
  • 1 pint fresh strawberries, trimmed and cut in half
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • For the waffles:
  • 2 cups almond milk
  • 2 tablespoons apple cider vinegar
  • 2¼ cups spelt flour
  • 2 tablespoons arrowroot powder or cornstarch
  • 3 tablespoons natural cane sugar
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • ¼ cup coconut oil, melted and cooled slightly
  • 1 teaspoon vanilla
  • 2 eggs, separated
  • Whipped coconut cream:
  • 1 can of full-fat coconut milk, chilled overnight
  • 2 tablespoons maple syrup
  • pinch of salt
Instructions
  1. Pre-heat the oven to 350 degrees and line a rimmed baking sheet or large baking dish with parchment paper.
  2. Whisk together the maple syrup, olive oil, kosher salt, and chopped thyme in a bowl. Add the berries and toss gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet.
  3. Roast the berries just long enough for the juices to thicken but not burn, about 20-30 minutes. You may need to gently toss the berries if the edges are starting to brown before the rest of the berries are finished cooking.
  4. Combine the almond milk and apple cider vinegar in a measuring cup or small bowl and let sit for 5 minutes while you prepare the rest of the ingredients.
  5. Combine the flour, arrowroot powder or cornstarch, sugar, salt, and baking powder in a large bowl. In a separate bowl, whisk together the almond milk, coconut oil, and egg yolks. In a third bowl, using an egg beater or an electric mixer, beat the egg whites into stiff peaks.
  6. Heat the waffle maker, and when it is ready, add the wet mixture to the dry ingredients and stir until the mixture just starts to come together. Dollop the egg whites across the top of the batter and fold until uniform, using a few strokes as possible.
  7. Use a scoop to ladle the batter into your waffle iron and cook until deeply golden and crisp. If you'd like to keep them warm you can pop them into a pre-heated 225 degree oven while you prepare the rest of the waffles. Any leftover batter will keep for a day or so, refrigerated.
  8. The waffles are easily frozen and to reheat just pop them into a toaster oven or oven for about 5 minutes.
  9. Remove the coconut milk from the fridge and turn it upside down. Open the can and pour off any of the coconut water that has accumulated. Place the coconut cream in the bowl of a stand mixer fitted with a whisk attachment and add the maple syrup and salt. Whip until light and fluffy, 1-2 minutes.
Recipe by Scaling Back at https://www.scalingbackblog.com/spelt-waffles-roasted-strawberries/