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    Home » Recipes » Recipes

    Published: Mar 13, 2020 · Modified: Nov 24, 2021 by Justyna Manjari · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Spelt cinnamon waffles - easy vegan breakfast

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    You know what's even better than cinnamon pancakes? Cinnamon waffles. Oil-free and baked in the oven. Ever since I got these awesome silicone waffle molds, I can't stop making waffles. I got a cheap waffle maker once, and I had a rather traumatic experience with that thing. It wasn't non-stick by any stretch of the imagination. Needless to say, it ended up in a charity shop. I feel sorry for a person who got it. Maybe I should have left a little note inside the box: "Please don't use this crap. There is a better way!". Seriously, after discovering these silicon molds, there is no going back. Waffles come off perfectly every time, and you don't even need to spray the molds with any oil. And that will make your waffle completely oil-free. And guilt-free. So if you're going to devour all four at one sitting, I'm not going to judge you. I may have done the same thing too many times.

    But that's not the end of it! These waffles are sweetened with dates and banana only, and that means these babies are refined-sugar-free. I know. Almost too good to be true.

    Top them with whatever you fancy. Drowning your waffles in a lot of maple syrup is not a bad idea. Or soy yogurt with some fruit compote works great too.

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    Spelt cinnamon waffles

    Healthy spelt cinnamon waffles


    • Author: Justyna Manjari
    • Total Time: 45 minutes
    • Yield: 4 waffles 1x
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    Description

    Crispy on the outside. Fluffy on the inside.


    Ingredients

    Scale
    • 1 and 1/2 cup spelt flour
    • 1 cup almond
    • 3 soft dates
    • 1 very ripe banana (mashed)
    • 1/2 tsp cinnamon powder
    • 1 tsp apple cider vinegar
    • 1/6 tsp pink himalayan salt

    Toppings:

    • agave nectar or maple syrup
    • 1 punnet blueberries
    • 1 cup frozen mango chunks
    • 1 tbsp puffed millet

    Instructions

    1. Blend almond milk with dates.
    2. Combine all dry ingredients in a bowl. Add mashed banana, blended almond milk and apple cider vinegar. Mix well.
    3. Batter should be thicker than your typical pancake batter.
    4. Preheat oven to 200 degrees C.
    5. If you can get hold of these amazing silicon waffle molds, that would be awesome! Sure, feel free to use a waffle maker, if you've got one. But once you start using these silicon waffle molds, there is no going back, I am telling you.
    6. What's amazing about these molds is that you should be able to make your waffles completely oil-free. But if you want them to come off the mold perfectly, feel free to spray the mold with a tiny bit of sunflower oil (or olive oil). Bake on 200 degrees C for 30-35 minutes.
    7. Optional: spray your waffle mold with a bot of sunflower oil. Transfer batter to your waffle molds.
    8. Bake on 200 degees C for 30-35 minutes.
    9. They're ready! Yay! Should be crispy on the outside and fluffy on the inside.
    10. Feel free to top these with whatever you fancy. I went for agave nectar, blueberries, mango chunks and millet puff. Any fruit, syrup and yogurt will be great with these. Enjoy!
    • Prep Time: 10 minutes
    • Cook Time: 35 minutes
    • Category: Breakfast
    • Cuisine: Vegan

    Keywords: breakfast, cinnamon, spelt, sweet, waffles

    Did you make this recipe?

    Share a photo and tag me on Instagram @justynamanjari. Can't wait to see it xxx

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    Vegan blogger

    Namaste, everyone! Welcome to my blog. I'm Justyna - a vegan hippie enjoying life in Brighton, UK. I started this blog to combine my two biggest obsessions: delicious vegan food and photography. I'll be sharing my favourite plant-based recipes with you here and I also want to write about essential oils, food photography and blogging tips and vegan travel. Have a look around and don't forget to say hello in comments under your favourite recipe!

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