Hoe in to French toast waffles with berry compote
Hoe in to French toast waffles with berry compote

Hoe in to French toast waffles with berry compote

If you’ve been following 24-year-old Melbourne student Kate Bradley’s celebrated healthy food blog Kenkō Kitchen, your belly will be pleased to know her online database of vegan, mostly gluten-free and refined sugar-free meals has now evolved into one heck of a lip-smacking good cookbook. Taking you from breakfast to dessert, Kenkō Kitchen will fuel you up on winners like corn fritters with avocado, spring green lasagne and maple cashew ice-cream. The recipe below is the perfect excuse to indulge in a little sweetness at breakfast time – French toast waffles with berry compote.

INGREDIENTS

Waffles
1 cup buckwheat flour
1 teaspoon baking powder
1 tablespoon stevia
1 cup plant-based milk
¼ cup maple syrup

French toast mix
400 ml tin coconut cream
60 ml plant-based milk
¼ cup maple syrup

Berry compote
1 cup mixed berries
3 teaspoons stevia

Macadamia ‘ricotta’ cheese
2 cups raw macadamia nuts, soaked in water overnight, drained
2 tablespoons coconut oil
juice of 1 lemon
1 teaspoon salt
1 teaspoon savoury yeast flakes

To serve
1 lime (quartered)

TO MAKE

For the waffles, combine the buckwheat flour, baking powder and stevia in a bowl. Whisk in the milk and maple syrup.

Depending on the size of your waffle maker, place a quarter or an eighth of the mixture in the waffle iron. Cook until the outside is golden (around 3–5 minutes) and remove.

For the French toast mix, in a bowl combine the coconut cream, milk and maple syrup. Mix until combined.

Heat a medium frying pan over high heat until hot. Dunk each waffle into the French toast mix and then place in the pan, cooking the waffles one at a time, until golden on the outside.

For the compote, combine the berries, ¼ cup water and the stevia in a saucepan over medium heat and let simmer until the liquid reduces and begins to thicken.

For the macadamia ‘ricotta’, place the macadamia nuts in a food processor with the coconut oil, two tablespoons water and the lemon juice and blitz until smooth. Add the salt and savoury yeast flakes. Keep blending until the cheese is as smooth as you like. Store it in a container in the refrigerator for up to one week.

To serve, place one or two waffles on each plate, top with the berry compote and one tablespoon of the macadamia ‘ricotta’. Serve immediately with a lime wedge on each plate.

Recipe and images courtesy of Kenkō Kitchen by Kate Bradley. Published by Hardie Grant.

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