Buttermilk waffles with breakfast porridge Ayurveda

Method

Preheat the waffle iron. Pour veggie milk into a bowl and whisk together with vinegar and let sit for 5 min. till it turns sour. Grind Cristallino cane sugar in a coffee grinder till it turns into powdered sugar. Set aside for serving for later.

In a large bowl, whisk flour together with breakfast porridge, Rapadura sugar, baking powder, baking soda, salt and vanilla powder. In another bowl, whisk the vinegar milk, coconut oil and egg yolk together. Pour the mixture into the bowl with the dry flour ingredients and mix. Beat the egg whites in a container till lightly stiff and fold under the waffle mixture.

Coat the waffle iron with palm oil or coconut oil over. Bake waffles for about 2 to 5 min. till golden brown.

Serve warm with powdered sugar, maple syrup and coconut blossom syrup.

Ingredients

• 400 ml oat milk
  or Rapunzel coconut milk
• 1 tbs Rapunzel white wine vinegar
• 120 g flour
• 100 g Rapunzel breakfast porridge Ayurveda
  or Rapunzel Oats, small leaf
• 3 tbs Rapunzel Rapadura whole cane sugar
• 1 ½ tsp baking powder
• 1 tsp natron
• ½ tsp Rapunzel sea salt iodized
• ¼ tsp Rapunzel vanilla powder bourbon
• 4 eggs separated
• 3 tbs Rapunzel coconut oil

For serving:

Rapunzel Cristallino cane sugar finely ground for dusting
or Rapunzel maple syrup Grad A
or Rapunzel coconut blossom syrup