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We love matcha latte. A good friend once showed us a great way of simply adding the matcha powder to the milk in the milk frother. We used this recipe to create these mini matcha waffles. Serve them with fruit salad and honey-and-thyme ricotta for brunch? Yes please! In summer we particularly look forward to succulent peaches or nectarines and fresh cherries. Combined with the mini matcha waffles and fluffy ricotta, they taste divine. The batter is very quick to make and will delight all your brunch guests.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Bake the waffles
How it's done
Mix the oat drink and matcha powder in a small pan, bring to the boil while stirring, cool slightly. Whisk in the eggs and cashew butter. Mix the flour, sugar, baking powder and salt in a bowl. Stir in the matcha mixture, stir until smooth, cover and allow the batter to rise at room temperature for approx. 30 mins.
Bake the waffles
Heat the waffle iron, brush with a little oil. Spoon 1 teaspoon of batter per waffle onto the waffle iron, cook the waffles for approx. 1½ mins., remove, allow to cool slightly on a rack, dust with icing sugar. Follow the same procedure with the remainder of the batter.
Arrange the waffles and fruit on a platter. Mix the ricotta and honey, add to platter topped with thyme and almonds.
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