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Once a year, on March 25th, it’s National Waffle Day in Sweden. We eat waffles more often than that (of course), but it’s a fun tradition and we’re not the ones to turn down yet another opportunity to dig into a pile of crispy goodness topped with berries or jam. So we don’t! This entirely plant-based recipe only features ingredients available locally – no oils from far away or exotic flour mixtures here – and if you happen to have some berries on hand from last summer, this would be a great time to dig them out of the freezer. We did, and went for blackberries – but any will obviously do. And instead of heavy cream, we strained oat yogurt – a great plant-based alternative to e.g. Greek yogurt. That’s really all there is to say about this one – except enjoy, of course! And Happy Waffle Day!
2 1/2 dl Rolled oats (~80 g) or 1 1/2 dl Oat flour (~80 g)
1 1/2 dl all-purpose flour (~90 g)
1/4 tsp salt
1 tsp baking powder
4 dl Oat milk or other plant based milk (~400 g)
1 dl Canola oil (~93 g)
3 dl Oat yogurt or other plant based yogurt
Berries or jam
- Strain the oat yogurt for 1-2 hours through a coffee filter in the the fridge. Don’t forget to place a glass under the filter for the excess water.
- Add the rolled oats to a food processer and blend until the oats are ground into a flour.
- Mix all the dry ingredients in a bowl.
- Whisk in the oat milk, a little at a time, and then add in the oil. Whisk until smooth.
- Heat up a waffle iron, brush with canola oil and cook the waffles until golden. Brush with oil in between each new batch.
- Enjoy right away, topped with strained oat yogurt and berries or jam.