Buckwheat waffles with golden syrup

SERVES 8 PREP AND COOK TIME 45 MINUTES Nutritional count per serve: 8.3g total fat; 3.3g saturated fat; 1252kJ (399 cal); 59g carbohydrate; 4.8g protein; 0.6g fibre.

⅓ cup (60g) dairy-free spread 2 tablespoons caster sugar 3 eggs, separated ⅓ cup (45g) gluten-free plain flour ⅓ cup (50g) buckwheat flour ⅓ cup (50g) 100 per cent corn cornflour 1 cup (135g) gluten-free self-raising flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon 1½ cups (375ml) soy milk 1½ teaspoons white vinegar cooking-oil spray 250g strawberries, halved ⅔ cup (230g) golden syrup 1 tablespoon gluten-free icing sugar

1 Beat dairy-free spread and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time. 2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into egg yolk mixture. 3 Fold sifted dry ingredients, soy milk and vinegar into egg mixture until the mix just comes together. (Do not overmix the waffle mixture; it may look slightly curdled at this stage.) 4 Spray a heated waffle iron with oil; pour ½ cup batter over bottom element of waffle iron. Close iron; cook waffle for about 3 minutes or until browned both sides and crisp. Transfer waffle to a plate; cover to keep warm. 5 Repeat Step 4 to make 8 waffles. Serve with strawberries, drizzled with golden syrup and dusted with icing sugar.

Waffles suitable to freeze. Not suitable to microwave.