Breakfast in bed | vegan rose + chocolate chip spelt waffles

• Vegetarian

• Canned Goods

  • 145 g Coconut milk, plain

• Condiments

  • 100 g Agave syrup

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 cup Dark chocolate
  • 1 tsp Kosher sea salt
  • 1/4 tsp Nutmeg, fresh grated
  • 250 g Spelt flour, whole
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 40 g Coconut oil, unrefined

• Nuts & Seeds

  • 1 Cardamom seeds from 5 pods, freshly ground

• Dairy

  • 175 g Coconut yogurt, plain

• Liquids

  • 2 tbsp Rosewater

Found on localmilkblog.com

Description

Ingredients

• 250 grams (about 2 cups) whole spelt flour
• 1 tablespoon baking powder
• 1 teaspoon kosher sea salt
• freshly ground cardamom seeds from 5 pods
• 1/4 teaspoon fresh grated nutmeg
• 175 grams plain coconut yogurt, room temp
• 40 grams (about 1/4 cup) unrefined coconut oil, melted
• 145 grams (about 3/5 cup) plain coconut milk, unsweetened (the kind from a box, not a can), room temp
• 2-3 tablespoon rosewater to taste (water based kind, use about 1 tsp if using concentrated kind)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 100 grams (about 1/3 cup) agave syrup
• 1/2 cup chopped dark chocolate

Directions

• Heat your waffle iron.
• In a medium mixing bowl whisk together the first 5 ingredients. In a separate bowl, whisk together the remaining ingredients except the chocolate.
• Stir the wet ingredients into the dry ingredients until no dry remains. Fold in chocolate.
• Cook on your waffle iron according to the manufacturers instructions. I cook on heat setting 4 or 5 depending on how crispy I want them, and I do 1/3 cup measures of batter for each waffle, but you could certainly do larger ones if you like. I like to serve them with whipped honey (as Im not a vegan), but it would be great with whipped coconut cream or a drizzle of agave or maple syrup if you are!