For 3 to 4 waffles
For the waffles:
2 tbsp La Vida Vegan white coconut paste
225 g flour
30 g sugar
100 g applesauce
230 ml almond milk
35 g sunflower oil + extra for baking
5 g baking powder
1 lemon
Salt
For the berry jam:
50 g blueberries
50 g raspberries
50 g currants
2 ½ tbsp chia seeds
2 tbsp maple syrup
Garnish:
Redcurrants
Blueberries
Mint
Powdered sugar
- Rinse the blueberries, raspberries and currants under running water and unzip the currants from the stalk.
- Put the berries with the maple syrup in a saucepan and simmer gently for 5 minutes. Mash the berries a bit with a masher.
- Add the chia seeds and mix well again.
- Put the jam in a jar, let cool and store until use.
- Place the La Vida Vegan white coconut paste, sugar, applesauce, almond milk, sunflower oil, the juice and zest of one lemon in a bowl and mix briefly.
- Mix in the flour, baking powder and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients and mix until even and creamy.
- Let the waffle iron get hot. Using a brush, coat the waffle iron with some sunflower oil.
- Scoop 5 tablespoons of batter into the waffle iron and bake until the waffle is crisp and remove it.
- Serve the waffles with the berry chia jam, fresh redcurrants, blueberries, mint and powdered sugar.
