Vegan Waffles with Sesame and Peaches
Especially for a Sunday brunch or on a rainy Sunday afternoon waffles are such a great idea! And these ones even are vegan, free of refined sugar and made with spelt flour. Roasted sesame seeds give them a special aromatic kick. You should use peeled sesame seeds for this recipe, they just taste so much better! In summer I love to eat my waffles with caramelized peaches and puréed strawberries, but of course you can vary the topping.
Sesame Waffles with Caramelised Peaches
Makes 6-7 Belgian waffles
- a small lemon
- 250 g spelt flour
- 1 tbsp hulled sesame
- 80 g maple syrup
- ½ tsp baking powder
- 4 tbsp plant-based oil
- 240 ml unsweetened plant milk
- 4 peaches
- 60 g whole cane sugar
- 150 g strawberries
- vegan crème fraiche
- a stem of tarragon or mint
- 1 tbsp roasted, chopped hazelnuts
Cut the peaches in halves and then into thick slices. Heat the sugar in a pan and add the peach slices. Caramelise for a few minutes. Remove from the stove and set aside.
Wash the strawberries, remove the stems. Puree them to make the sauce.
Roast the sesame in a pan on medium heat. Move the sesame often to avoid burning. When the sesame seeds start to develop their distinct smell, remove them from the pan. Let the sesame cool down. Rinse the lemon under hot water and let it dry off, then grate the zest and press out the juice.
Gently mix all the ingredients with a whisk to make a smooth batter.
Preheat the waffle iron on a medium temperature. Brush the iron with a little oil. About ½ scoop makes one waffle, bake each waffle for 2-3 minutes until golden brown.
Serve each waffle with peach slices, strawberry sauce, one tbsp of crème fraiche, a bit of herbs and chopped nuts.