Spiced Chai Belgian Waffles

A Fabled Life
Vegetarian Breakfast American
  • Prep: 60 Mins / Cook: 30 Mins
  • Serves 2
  • easy

Flavored with chai and rooibos, these gorgeous homemade Belgian waffles are irresistibly good! Gently toasted in the waffle iron and served with a sweet date puree and a cinnamon and nutmeg spiced coconut butter, they are packed with protein and will keep hunger firmly at bay! Crispy on the outside and feather-light on the inside, try out our delicious waffles in your meal plan this week!

High Protein

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

  • All Purpose Flour All Purpose Flour 90g 3/4 cup
  • Cornstarch Cornflour 30g 1/4 cup
  • Baking Powder Baking Powder 1/2 tsp 1/2 tsp
  • Baking Soda Bicarbonate of Soda 1/2 tsp 1/2 tsp
  • Loose Rooibos Chai Tea Loose Rooibos Chai Tea 3 tea bags 3 tea bags
  • Brown Sugar Brown Sugar 3 tbsp 3 tbsp
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • Buttermilk Buttermilk 180ml 3/4 cup
  • Vegetable Oil Vegetable Oil 60ml 1/4 cup
  • Organic Eggs Organic Eggs 1 1
  • Vanilla Extract Vanilla Extract 1 tsp 1 tsp
  • Pitted Dates Pitted Dates 90g 1/2 cup
  • Water Water 125ml 1/2 cup
  • Shredded Coconut Shredded Coconut 50g 1/2 cup
  • Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
  • Ground Nutmeg Ground Nutmeg 1/2 tsp 1/2 tsp

Instructions

  1. 1.Add dates and boiling water to a small bowl and cover for 1hr.
  2. 2.Add softened dates to a blender and pulse until smooth (butter like consistency), store in fridge until ready to use.
  3. 3.Add coconut and spices to a blender and process until smooth (roughly 10-15min - stop blender every couple of minutes to scrape coconut from sides of the machine) and store in a closed container until ready to use.
  4. 4.Cut open the teabags to use the leaves.
  5. 5.Place flour, corn flour, baking powder, bicarbonate of soda, rooibos chai tea leaves, brown sugar and salt in a large mixing bowl and whisk to combine.
  6. 6.Add buttermilk, olive oil and egg yolk to dry mixture and whisk until smooth.
  7. 7.Whisk eggwhites in a medium bowl until soft peaks form.
  8. 8.Gently fold egg whites into flour mixture to combine.
  9. 9.Preheat a lightly greased waffle maker according to manufacturer's instructions.
  10. 10.Spoon 3 tbsp batter into waffle maker and remove once golden brown and crispy.
  11. 11.Reheat coconut butter in microwave for 10min if hardened.
  12. 12.Top waffles with coconut butter and date butter and serve immediately.
  13. 13.Note: Use tea leaves from roughly 3 tea bags. You can use any type of tea leaves - I find that mildly spicy leaves work best.**Use either shredded coconut or flakes, not dessicated coconut. ***Leftover date butter can be stored in a closed container in the fridge and reused later; leftover coconut butter can be stored in a closed container at room temperature.

Nutritional Information

  • Calories:
    925
  • Fat:
    46g
  • Sodium:
    1358mg
  • Carbs:
    119g
  • Sugar:
    42g
  • Protein:
    12g

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