Stacked Firekraut Waffles

Waffle ingredients:

Dry:

• 1 cup ground almonds ½ cup chickpea/gram flour.
• 1 Tbsp arrowroot starch or tapioca flour or corn flour.
• 1 tsp baking powder.
• 2 Tbsp nutritional yeast.
• 2 Tbsp chopped chives.
• ¼ tsp salt.

Wet:

• 1 Tbsp ground flax.
• 2 ½ Tbsp water.
• ¾ cup dairy free milk.
• 2 Tbsp sweet potato puree or apple sauce.
• 2 Tbsp almond butter.
• 1 tsp apple cider vinegar.
• 1 Tbsp maple syrup.

Method:

1. Switch your waffle maker on to heat up. If your waffle maker has settings, set it to medium-high, like a 5 out of 6 temperature guage.
2. Place the dry ingredients in a large bowl and mix well.
3. Add the ground flax and water to a small bowl and leave to thicken for 10 minutes.
4. Add the remaining wet ingredients to the flax seed mixture and stir or whisk very well with a fork, you want it to be quite smooth, no big lumps.
5. Add the wet mixture into the dry mixture and whisk together until smooth. You want the mixture to be the consistency of a thick batter but if it feels too thick, add a little more milk 1 tsp at a time.
6. When the batter is ready, spray or brush your waffle maker lightly with oil. Add the desired amount of batter for your waffle maker and let cook for 7-10 minutes. The timing will depend on the temperature of your waffle maker. Experiment and see what works for your waffle maker.
7. To serve: We have served our waffles stacked VLT style, with sliced avocado, Vegan bacon, grilled cherry tomatoes, rocket, extra chives, and a good helping of Red Hot Firekraut. And to top it off we’ve slathered our waffle stack in maple sriracha (just mix a few tsp siracha with a few tsp maple syrup). So delicious!