1 tablespoons of Azada’s Olive Oil & Orange+ extra for cooking
400 ml of hazelnut milk
150 grams buckwheat flour
50 grams coconut flour
150 grams of raisins
1 ½ teaspoon of vanilla extract
1 teaspoon of baking powder
¼ teaspoon of cinnamon powder
1 pinch of sea salt
50-60 grams of pomegranate seeds
6 medium sized strawberries, finely sliced
½ a ripe mango, cut into small chunks
In a large measuring jug, mix together the buckwheat flour, coconut flour, baking powder, cinnamon powder and salt and set aside.
In a food processor blend the hazelnut milk, Azada’s Olive Oil & Orange, the raisins and vanilla extract until almost smooth.
Pour the blended milk mixture into the flour mixture and stir well. Place the batter in the fridge to set for 1 hour.
Meanwhile place the mango pieces into a juice blender and a little Azada’s Olive Oil & Orange. Blend until a smooth puree and set in the fridge.
After about 55 minutes heat up the waffle maker and brush a little Azada’s Olive Oil & Orange around the base and top to add a little extra crispiness to the waffles.
Pour about 2 small ladles of the batter into each waffle section and close shut. Cook each waffle according to the recommended time of the waffle maker. My waffle maker needs about 3 minutes for golden, crispy waffles.
Once the waffles are ready, top with the mango puree, pomegranate seeds, sliced strawberries and a generous drizzle of maple syrup.
100 ml (€69,50€/ 1000ml)
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