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Rainbow waffles

14th August 2017 by bos.kitchen 2 Comments

rye waffles with rainbow toppings

It’s been a hot minute since I updated the blog and I figured my go to aquafaba waffle recipe was definitely worthy of posting! I use this recipe pretty much every weekend and it’s really very flexible, so don’t worry if you don’t have all the ingredients. Apart from the aquafaba of course, that is essential! 

These waffles are super easy to make and light and crispy just like a proper waffle should be. Try experimenting with different flours, dairy free milks and add ins to see which combination you like best. It’s a great way to make use of that leftover chickpea brine too, I never waste mine anymore!

Rainbow waffles
 
Save Print
Prep time
20 mins
Cook time
7 mins
Total time
27 mins
 
Author: Bo's Kitchen
Recipe type: Breakfast
Serves: 8 waffles
Ingredients
  • 1.5 cup plain flour
  • 1 cup rye flour (can sub oat flour)
  • 1 tbsp cornflour
  • pinch of salt
  • 1 tbsp baking powder
  • 3 tbsp coconut sugar
  • 1.5 - 2 cups almond milk
  • 1 tsp vanilla extract
  • ¼ cup rapeseed or coconut oil
  • ⅓ cup aquafaba
Instructions
  1. Mix all dry ingredients together in a large bowl and make a well in the middle. Pour in all the liquids apart from the aquafaba and mix to incorporate.
  2. In a well cleaned, small mixing bowl, use an electric whisk to whip up aquafaba for about 8 minutes, until soft peaks form. Fold through the waffle mix and spoon into preheated waffle iron. Cook until golden and crispy.
  3. Divide the yoghurt between 5 small bowls and mix a different powder into each. Layer on waffles with fresh fruits. Leftover batter can keep in the fridge for up to two days, but best eaten when fresh.
3.5.3226

 

Since so many of you have asked, it seemed like the perfect time to give you a bit of an intro into how to make these gorgeously bright colours. I topped my waffles with coconut yoghurt, coloured with a few natural, vegan powders and spices which are pretty easy to get hold of in your local health store, or online.

These plant based paints only need to be used in small amounts for a big impact, so if you want soft, pastel colour, start off by adding a pinch and work up from there.

For all of these yoghurts, I mixed around 1/2 tsp with plain coconut yoghurt, adding a little extra for a brighter shade.

Bright pink – Beetroot powder – This beautiful powder from the humble beetroot is rich in antioxidants, dietary fibre, calcium, iron, potassium and folate! Beets are also naturally rich in nitrate, which improved blood flow and can lower blood pressure. 

Green – Matcha – Ground green tea in it’s purest form. You’ll only need a small amount of this for a lively green. Benefits from matcha tea are endless, but my favourite is the way it makes me feel, calm yet alert, thanks to the L-Theanine it contains which promotes the production of alpha waves in the brain, how cool is that! 

Yellow – Turmeric – One of my fave spices of all time, made from turmeric root. You need the tiniest pinch to achieve a pretty yellow colour. Turmeric is a powerful anti inflammatory and has countless medicinal properties. Great for adding to any ‘lemon’ creations that need a bit of cheery yellow! Go easy with this one though because you can taste the spice. 

Blue – Butterfly pea tea powder – Butterfly tea is full of anti oxidants and has been studied for it’s ability to protect against aging. This is NOT matcha powder though, so please avoid buying any that claims to be ‘blue matcha’. Only pure, ground green tea can truly be called matcha. If you add lemon juice to this stuff – it turns purple!

Purple – Acai powder – A beautiful powder made from the acai berry, which is is full of healthy fats and anti oxidants, great for healthy skin. It has ten times more antioxidants than red grapes and has a lovely sweet flavour, I even enjoy it mixed on its own with cold water. 

Of course there are many more ways to colour your creations naturally, but these are my favourites. If you have any more tips do let me know! I love finding new colours to play with.

If you try this recipe or one of the coloured yoghurts, I’d love to see! Please leave me some feedback below or take a pic and tag me in the photo on Instagram @bos.kitchen!

 

xoxoxo

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Related

Filed Under: Breakfast, Waffles Tagged With: aquafaba, breakfast, dairy free, rainbow, rye, vegan, waffle, waffles

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Comments

  1. Emerald says

    27th August 2017 at 7:01 pm

    Wow it’s brilliant , but there’s an idea : you could use saffron for make yellow, I know it would be a bit more expensive but it has some health benefits which worth it… !

    Reply
    • bos.kitchen says

      1st September 2017 at 11:44 am

      Ah thank you so much! Yes saffron would be a great alternative. Turmeric is incredibly beneficial too though, the health benefits are endless! I do love saffron though, thanks for reminding me about this beautiful spice!

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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