Waffles with vanilla cream and raspberry-rhubarb sauce
Here for you a very delicious, joyful, energy-full and healthy breakfast! Sweet waffles are a typical recipe of North Europe but their popularity is growing all over the world. Fragrant and soft, whole grain spelt waffles go very well with vanilla cream, prepared with plant based milk and unrefined sugar, and raspberry and rhubarb sauce where sweet and sour taste mixes to give a unique flavor!
Ingredients for the waffles
150 grams of semi whole grain spelt flour
50 grams of whole grain spelt flour
1/2 teaspoon of vanilla powder
1 teaspoon of yeast powder
1 tablespoon of honey
1/2 teaspoon of cinnamon
200 grams of soy or almond milk
Extra virgin olive oil
Ingredients for the sauce
400 grams of rhubarb
1 tablespoon of whole cane sugar
Ingredients for the vanilla cream
1 liter of soy milk
60 grams of semi whole grain spelt flour
80 grams of whole cane sugar
1/2 teaspoon of vanilla
1 egg yolk
In a large bowl pour the milk and the tablespoon of honey. Add the flour mixed with the yeast, the cinnamon and the vanilla. Add the egg and mix. Finally pour a little olive oil and here you go the batter. Spread a little olive oil in the waffle maker and heat it, once it reaches the temperature pour a ladle of batter. Close the waffle maker and cook the waffle. Go on in this way until you finish the ingredients.
Sauce of raspberry and rhubarb
Rinse the rhubarb, remove the external layer and the filaments, cut it into small pieces. In a pan cook the rhubarb with the sugar and 4 tablespoons of raspberry jam for about 5-6 minutes or until the rhubarb will be softer. Remove from the heat and let it cool down.
For the vanilla cream pour in the cold milk all the ingredients, cook on a low heat for 5 minutes, stir often. Then, turn up the heat and keep on stirring until the cream becomes thick. Serve the waffles with raspberry and rhubarb sauce and the vanilla cream!