Lemon and Multi-seed Waffles with Roasted Apples
Photography by Aaron McLean.
These light and golden waffles are packed with goodness making them the perfect start to any day. Top with fresh berries or stone fruit when in season or use roasted rhubarb or pears during winter.
Serves: 4–6
INGREDIENTS
1½ cups oats
½ cup LSC
⅓ cup light muscovado sugar
1 tablespoon baking powder
1 tablespoon poppy seeds
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon sea salt
350ml buttermilk
3 large eggs, size 7
finely grated zest 1 lemon
1 teaspoon vanilla extract
To serve
thick, plain yoghurt
maple syrup
Roasted Apples, to serve (recipe in method)
METHOD
Put the oats in a food processor and blend until fine.
Tip into a large bowl and combine with the LSC, sugar, baking powder, poppy seeds, ground ginger, cinnamon and salt.
Whisk the buttermilk, eggs, lemon zest and vanilla together then stir into the dry ingredients.
Cook the waffles according to waffle-maker instructions. Place on a cooling rack in a warm oven until all the mixture is used.
Serve the warm waffles topped with yoghurt, maple syrup and Roasted Apples (recipe below), finishing with a dusting of icing sugar, if desired.
Pantry Note: LSC is a combination of ground linseed, sunflower seeds and chia seeds. I use Ceres Organics – available at some supermarkets, gourmet food stores and health shops.
Roasted Apples
More of a method than a recipe, I allow for half a large apple per serve.
Preheat the oven to 160°C fan bake.
Quarter each apple and remove the core. Cut each quarter into wedges and place all the apples on a lined baking tray. Drizzle with honey and roast until tender and lightly golden, turning once during cooking. If the honey starts to catch, add a splash of water. Serve warm.
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