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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Chai-Spiced Coconut Waffles

Serves: 5-6 Waffles|Prep: 15 min

Gluten Free Nut Free Vegan

Serves: 5-6 Waffles|Prep: 15 min

Starting the day with a healthy cooked breakfast is a great experience to share with loved ones on the weekend or during the school holidays. My Chai-Spiced Coconut Waffles are the perfect brekkie to get everyone helping with too. While there are a few steps in this recipe, don’t worry! This is two recipes in one – firstly, you brew your very own chai tea so you can be sure there’s no added sugar, before adding it to the waffle mix.


Not a fan of chai? Try my Almond Coconut Waffles instead!

Ingredients

Method


Chai Tea
4 cinnamon sticks
2 tbsp cardamom pods
1 tbsp cloves
1 tbsp ginger, minced
1-2 vanilla bean pods
½ tsp fennel seeds
¼ cup rooibos tea bags
Pinch of cracked pepper (optional)
½ cup coconut cream


Waffle Batter
Coconut oil, for brushing waffle iron
1 ¼ cups whole meal spelt flour
1 tsp vanilla powder or extract
2 tsp baking powder
Pinch sea salt
½ cup chai tea, cooled to room temperature
½ cup coconut milk
2-3 tbsp maple syrup
1 tsp fresh lemon juice


Toppings (optional)
Berries
Coconut yogurt or whipped coconut cream
1. To make the chai tea: Chop and crack spices in a large bowl.
2. In a medium-sized pot, bring 25 fl oz of filtered water to a boil. Reduce heat, add spices and rooibos tea and stir.
3. Gently simmer for 10 mins then stir in coconut cream and bring to a simmer.
4. Strain through a cheesecloth or a very fine strainer into a teapot.
5. Use ¼ cup of tea in waffle batter and enjoy the rest with frothed coconut milk and honey.
6. To make the waffle batter: Preheat a waffle iron and brush with coconut oil.
7. In a medium-sized bowl, combine all dry ingredients.
8. In another bowl, combine cooled chai with coconut milk, maple syrup and lemon juice.
9. Slowly combine dry ingredients with wet mixture.
10. Scoop or pour about ½ cup of batter into the waffle iron. Continue with rest of the batter.
11. Cook for approximately 3 mins.
12. Serve with berries and whipped coconut cream and cinnamon.


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