Healthy waffles? Hell yeah! Kate Bradley’s version of the traditionally naughty brunch favourite is gluten free and delicious! This recipe for French toast waffles with berry compote is from Kate’s new amazing new cookbook Kenko Kitchen (Hardie Grant; $40). ”It’s safe to say this is one of my favourite breakfasts – ever,” says Kate. Not only is this recipe super easy to make, it is so delicious, wholesome and you will be filled up for hours. No more super-rich stodgy French toast, leaving you feeling like a slug. This healthy version is light, fresh and will have your tummy feeling nourished and happy!
French toast waffles with berry compote
Prep time: 5 minutes
Cooking time: 40 minutes
Ingredients175 g (6 oz) Macadamia ‘ricotta’ cheese (see below 1 lime (quartered)
Waffles130 g (4 ½ oz/1 cup) buckwheat flour 1 teaspoon baking powder 1 tablespoon stevia 250 ml (8. fl oz/1 cup) plant-based milk 60 ml (2 fl oz/ ¼ cup) maple syrup
French toast mix400 ml (13. fl oz) tin coconut cream 60 ml (2 fl oz/ ¼ cup) plant-based milk 60 ml (2 fl oz/ ¼ cup) maple syrup
Berry compote155 g (5. oz/1 cup) mixed berries 3 teaspoons stevia
- For the waffles, combine the buckwheat flour, baking powder and stevia in a bowl. Whisk in the milk and maple syrup.
- Depending on the size of your waffle maker, place a quarter or an eighth of the mixture in the waffle iron. Cook until the outside is golden (around 3–5 minutes) and remove.
- For the French toast mix, in a bowl combine the coconut cream, milk and maple syrup. Mix until combined.
- Heat a medium frying pan over high heat until hot. Dunk each waffle into the French toast mix and then place in the pan, cooking the waffles one at a time, until golden on the outside.
- For the compote, combine the berries, 60 ml (2 fl oz/ ¼ cup) water and the stevia in a saucepan over medium heat and let simmer until the liquid reduces and begins to thicken.
- To serve, place 1–2 waffles on each plate, top with the berry compote and 1 tablespoon of the macadamia ‘ricotta’. Serve immediately with a lime wedge on each plate.
Macadamia ‘ricotta’ cheese
Makes about 250 g (9 oz/1 cup)
Prep time: 10 minutes, plus soaking time for nuts
Ingredients320 g (11. oz/2 cups) raw macadamia nuts, soaked in water overnight, drained 2 tablespoons coconut oil Juice of 1 lemon 1 teaspoon salt 1 teaspoon savoury yeast flakes
- Place the macadamia nuts in a food processor with the coconut oil, 2 tablespoons water and the lemon juice and blitz until smooth.
- Add the salt and savoury yeast flakes. Keep blending until the cheese is as smooth as you like.
- Store it in a container in the refrigerator for up to 1 week.