Carolin Strothe and Sebastian Keitel’s Apple Waffles
For the batter:
600ml plant-based milk – we use almond milk
10g dried yeast
100ml maple syrup
500g spelt flour
2 tsp ground cinnamon
Pinch of salt
150ml mild vegetable oil, plus extra for greasing
400g apples (about 3 apples), peeled and roughly grated
Toppings of choice, to serve (see tip, below)
Heat the milk in a pan until lukewarm, then remove from the hob. Dissolve the yeast and maple syrup in the warmed milk. Combine the flour, cinnamon, and salt in a bowl. Add the milk mixture and the oil and whisk briefly using an electric whisk until you have a smooth batter. Cover with a tea towel and leave to prove in a warm place for 30 minutes to 1 hour.
Fold the grated apples into the batter. Oil and preheat the waffle iron. For each waffle, put 2 tablespoons of the mixture onto the iron and cook until golden. Continue in this way until all the batter has been used. Serve with fresh fruit, yoghurt, or other toppings of your choice (see tip, below).
Tip: Add one or more of the following toppings: blueberries; blackberries; fresh currants; raspberries; strawberries; apple; pear; damson; grapes; banana; frozen berries; (coconut) yoghurt; fruit yoghurt; fruit powder; maple syrup; honey; jam (70 per cent fruit content); coulis made from frozen raspberries; almonds; cashew nuts; hazelnuts; walnuts; pumpkin seeds; poppy seeds; popcorn; dark chocolate; cocoa nibs; coconut chips; nut butters (such as peanut); apple purée; edible flowers; mint, and so on.
Natural Baking by Carolin Strothe and Sebastian Keitel. DK, £12.99
Text copyright © 2018 Carolin Strothe, Sebastian Keitel
Photography copyright © Carolin Strothe, Sebastian Keitel