Recipe :

Ingredients for about 40 mini waffles

250g (2 cups)all purpose flour

1,7g (1/2 tsp) instant yeast (or 1/2 pack active dry yeast)

35g (3 tbsp) sugar of choice

1/4 tsp fine salt

110g softened plant based butter/ butter

1 tsp vanilla bean paste / extract

120 ml (1/2 cup) almond milk, room temp (or other milk)

1/2 cup melted chocolate of choice to dip the waffles and @theorganiclabs Blue Spirulina Powder to mix with .

Add flour, yeast, sugar and salt to the bowl of a stand mixer. Whisk to combine.

Add milk, vanilla and softened butter and knead with hook attachment until just combined.

Cover and let rest for 5 min.

Knead on medium until smooth (10 min).

Cover and let rise in a warm place (ideally 35C degrees) for 1h- 1h 30 or until doubled in size.

Preheat a waffle iron. Lightly grease with butter or oil. Divide dough into small pieces (about 1 tsp each).

Bake according to the machine instructions.

Let cool down.

Melt chocolate of choice and dip the waffles mixed with @theorganiclabs Blue Spirulina Powder .

Place on a grid to set.


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