Lemon Waffles with Spring Fruit Compote | Gluten free * Dairy free * Egg free
Gluten free vegan lemon waffles topped with a quick and easy Spring fruit compote and some yogurt, a great way to enjoy peaches, apricots and cherries
Servings 4 waffles
Ingredients
- 2 tablespoon flaxseeds
- 6 tablespoon water
- 3.5 oz brown rice flour 100 gr
- 1.4 oz potato or other gf starch 40 gr
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- grated zest of a lemon
- 3.8 oz non dairy gluten free milk 110 gr
- 1 oz agave syrup 30 gr
- 2 tablespoon seed oil
- 2 peaches
- 4-5 apricots
- 1 handful cherries
- lemon juice + agave syrup to taste
- non dairy yogurt (optional)
Instructions
- For the compote, cut the fruit into pieces and put them into a non sticking pan with 2 tablespoon lemon juice and the agave syrup, stir everything and let simmer low-heat for 30 minutes (add more sweetener to taste)
- mix the ground flaxseeds with 6 spoons of water and let it rest a few minutes
- in a bowl mix flours, cream of tartar, baking soda, grated lemon zest, then add non-dairy milk, oil, flax-egg and agave syrup
- switch the waffle iron on and once it’s properly heated, grease with some seed oil and add 2-3 tablespoon of batter at the center and close the iron, letting the waffles cook a few minutes
- serve the waffles with the fruit compote (and some yogurt) on top