choc-hazelnut Waffles

Serves 4

Raw vegan waffles? Yep, it’s a thing. A very tasty, indulgent and nutritionally dense thing. This is my idea of a radical Sunday-brunch self-care session.

Waffles

165 g (5¾ oz/1½ cups) linseed (flaxseed) meal (see Tip)

110 g (3¾ oz/1 cup) hazelnut meal (see Tip)

55 g (2 oz/½ cup) almond meal (see Tip)

400 g (14 oz/3 cups) buckwheat flour (see Tip)

200 g (7 oz/1 cup) peeled and grated apple

1 teaspoon vanilla powder

3 tablespoons coconut nectar

To serve

1 batch Choc-hazelnut spread

60 g (2¼ oz/½ cup) roughly chopped hazelnuts

150 g (5½ oz/1 cup) sliced strawberries

1 batch Chocolate fudge sauce

• Place all the waffle ingredients in a food processor fitted with an ‘S’ blade or a dough hook. Mix on high speed until well combined.
• Line a waffle maker on both sides with plastic wrap, and use it as a mould for shaping the dough into waffles.
• Transfer the waffles to dehydrator trays lined with non-stick sheets. Dehydrate at 40°C (105°F) for 8 hours. Remove the non-stick sheets, flip the waffles over and place on mesh trays. Dehydrate for a further 2 hours, or until the outside is set. (If you don’t have a dehydrator, place the waffles on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours. Flip and dehydrate for a further 1 hour.)
• To serve, place a waffle on each plate. Using an ice cream scoop, place a generous dollop of choc-hazelnut spread on top. Decorate with the hazelnuts and strawberries and drizzle some chocolate fudge sauce all over.

tipYou can grind your own activated almonds, linseeds, hazelnuts and buckwheat groats into a meal or flour using a high-speed blender.