French Toast Waffles with Berry Compote
It’s safe to say this is one of my favourite breakfasts – ever. Not only is this recipe super easy to make, it is so delicious, wholesome and you will be filled up for hours. No more super-rich stodgy French toast, leaving you feeling like a slug. This healthy version is light, fresh and will have your tummy feeling nourished and happy!
French Toast Waffles with Berry Compote
Serves 4
Prep time: 5 minutes
Cooking time: 40 minutes
Ingredients
Waffles
130 g (4 ½ oz/1 cup) buckwheat flour
1 teaspoon baking powder
1 tablespoon stevia
250 ml (8. fl oz/1 cup) plant-based milk
60 ml (2 fl oz/ ¼ cup) maple syrup
French toast mix
400 ml (13. fl oz) tin coconut cream
60 ml (2 fl oz/ ¼ cup) plant-based milk
60 ml (2 fl oz/ ¼ cup) maple syrup
Berry compote
155 g (5. oz/1 cup) mixed berries
3 teaspoons stevia
To serve
175 g (6 oz) Macadamia ‘ricotta’ cheese (see below)
1 lime (quartered)
Method
- For the waffles, combine the buckwheat flour, baking powder and stevia in a bowl. Whisk in the milk and maple syrup.
- Depending on the size of your waffle maker, place a quarter or an eighth of the mixture in the waffle iron. Cook until the outside is golden (around 3–5 minutes) and remove.
- For the French toast mix, in a bowl combine the coconut cream, milk and maple syrup. Mix until combined.
- Heat a medium frying pan over high heat until hot. Dunk each waffle into the French toast mix and then place in the pan, cooking the waffles one at a time, until golden on the outside.
- For the compote, combine the berries, 60 ml (2 fl oz/ ¼ cup) water and the stevia in a saucepan over medium heat and let simmer until the liquid reduces and begins to thicken.
- To serve, place 1–2 waffles on each plate, top with the berry compote and 1 tablespoon of the macadamia ‘ricotta’. Serve immediately with a lime wedge on each plate.
Macadamia ‘ricotta’ cheese
Makes about 250 g (9 oz/1 cup)
Prep time: 10 minutes, plus soaking time for nuts
Ingredients
320 g (11. oz/2 cups) raw macadamia nuts, soaked in water overnight, drained
2 tablespoons coconut oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon savoury yeast flakes
Method
- Place the macadamia nuts in a food processor with the coconut oil, 2 tablespoons water and the lemon juice and blitz until smooth.
- Add the salt and savoury yeast flakes. Keep blending until the cheese is as smooth as you like.
- Store it in a container in the refrigerator for up to 1 week.
