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.