Brunch Is Served: Spelt Courgette Carob Waffles

Spelt is a whole grain with a subtle nutty flavour that makes these waffles unique. We will also whip the egg whites before incorporating, as this will help our final waffle texture be a bit more soft and airy. Add shredded courgette and chopped carob or unsweetened dark chocolate chips and you’ve got a hot and crispy, flavour-packed, whole-grain breakfast. Coconut whipped cream is easy to make and really tasty: use a whisk or electric mixer to whip chilled coconut milk (I keep a tin in my refrigerator). Lightly sweeten with honey or add a pinch of salt, cinnamon, or a few drops of vanilla extract, then use to top waffles or grilled fruit.

Makes 3-4 waffles; serves 2-3

Ingredients
130g whole grain spelt flour
1½ tbsp aluminium-free baking powder
1/8 tsp salt
2 large eggs, separated
180ml unsweetened almond or cashew milk
2 tbsp olive oil
½ tsp pure vanilla extract
60g shredded and drained courgette
1 tbsp chopped carob chips (see Note below)
coconut whipped cream, natural nut butters, fresh fruit, or pure maple syrup for serving (optional, see recipe introduction)

Method
Preheat a waffle iron. In a large bowl, whisk together the flour, baking powder, and salt. Add the egg yolks, almond milk, olive oil, and vanilla to the dry ingredients and stir until just combined and nearly no lumps remain. Fold in the courgette and carob chips and set aside.

In a clean bowl, whisk the egg whites until very foamy and soft peaks form. Using a rubber spatula, fold the egg whites into the batter, just until no big white streaks remain. (Be sure not to overmix here; the egg whites give the waffles a little lift from all the air you just incorporated into them.)

Scoop the waffle batter into the hot iron, 60ml at a time, and cook according to the manufacturer’s instructions. Served topped with coconut whipped cream, nut butter, fresh fruit, and/or maple syrup, as you like.

Note: You can also use unsweetened dark chocolate chips, but if you do, increase the amount to 2 tbsp. Carob is a very bold flavour, so we use less in order not to overwhelm the recipe.

Extracted from A Beautiful Mess Weekday Weekend by Emma Chapman and Elsie Larson (Chronicle Books, approx €20.50). Photograph © 2017 by Red Velvet Art LLC.

http://www.abramsandchronicle.co.uk/books/food-and-drink/9781452154718-a-beautiful-mess-weekday-weekend