chestnut waffles with orange flavour
When I was a child, I used to bake waffles with my grandmother. Food for the soul. These waffles taste similarly to hers but with extra flavour of chestnut and orange zest.
Waffles should be eaten fresh from the waffle iron. The batter can be prepared in advance - and baked in time for tea.
Serve with fresh fruit, maple syrup, jam or hot chocolate sauce.
1 cup is equivalent to 250 ml.
serves 5-7 medium waffles
1 organic orange, juice and zest
2 eggs, preferably organic
3/4 cups almond milk or nut milk of choice
3 tablespoons maple syrup
1 tablespoons coconut oil (room temperature) + more for brushing the waffle iron
3/4 cup chestnut flour
1 cup rice flour
1/4 cup corn flour (not corn starch)
1/2 teaspoon baking powder
pinch of salt
pinch of vanilla (optional)
+pastry brush for brushing the waffle iron
In a big bowl, mix the dry ingredients with a spoon. Add the remaining ingredients and stir the batter until smooth with an electric whisk or an eggbeater.
Heat the waffle iron. Brush it with a bit of coconut oil. Ladle in the batter for one waffle and bake the first waffle until golden brown. Repeat with the remaining batter.