Rose-sesame waffles

MAKES 8 WAFFLES

300 ml almond milk

21/2 tbsp ground linseed

45 gm almond meal

85 gm gluten-free oat flour

65 gm millet flour

30 gm brown rice flour

1 tbsp baking powder

120 gm autumn fruit compote (see recipe below)

60 ml melted extra-virgin coconut oil, plus extra for greasing

1 tbsp vanilla extract

1 tbsp organic rose water

1 tsp apple cider vinegar

45 gm roasted sesame seeds Sesame seeds, raspberries and freezedried raspberries, and organic fresh or dried rose petals, to serve

Pure maple syrup, to serve

1 Whisk almond milk and linseed in a bowl. Set aside for at least 10 minutes to thicken.

2 Preheat a waffle iron. Put almond meal in a medium bowl and break up any lumps with your fingertips. Sift in oat flour, millet flour, brown rice flour and baking powder and whisk to combine.

3 Whisk linseed mixture again, then add compote, oil, vanilla, rose water, vinegar and sesame seeds, and stir well. Add flour mixture and stir with a rubber spatula until just combined.

4 Lightly brush waffle iron with oil and scoop about a scant 1/2 cup of batter (the exact amount will depend on your iron) onto the iron. Cook according to the manufacturer’s instructions, or slightly longer, until golden; vegan waffles usually need to cook for a few minutes longer than suggested for regular waffles.

5 To serve, top waffles with sesame seeds, raspberries and rose petals and drizzle with syrup.

Note If you want to make and serve waffles all at once, keep the first batches warm in an oven preheated to 95°C.

“Who says waffles are for weekends only? Make a batch of these on Sunday morning, enjoy some of them fresh, and store the rest in the freezer, ready for quick, healthy breakfasts during the week,” says Amy Chaplin.