Mini matcha waffles with fruit salad

breakfast
Total: 1 hr 10 min. | Active: 40 min.
vegetarian

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.

Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Waffle batter
1 ½ dl oat drink
1 tbsp matcha powder
2  eggs
100 g cashew cream
200 g spelt flour
80 g coconut palm sugar
1 tsp baking powder
1 pinch salt
Bake the waffles
a little  oil
  icing sugar *-*
To serve
2  peaches, cut into wedges
100 g cherries, pitted, halved
150 g ricotta
1 tbsp honey
some  thyme sprigs
50 g flaked almonds, roasted

How it's done

Waffle batter

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.

To serve

Arrange the waffles and fruit on a platter. Mix the ricotta and honey, add to platter topped with thyme and almonds.

Show complete recipe